- November 22, 2019 at 8:41 pm #579240
Stir Fry Beef and Potato
1 1/2 pounds flank steak, thinly sliced across the grain
2 cups beef broth
2 tbs oyster sauce
2 tbs low-sodium soy sauce
18-oz pkg refrigerated thinly pre-sliced potatoes or 1 1/2 pounds russet potatoes, peeled and thinly sliced
1/4 cup oil
3 tbs oil, divided
1 onion, chopped
3 cloves garlic, minced
8-oz pkg sliced mushrooms
1 tbs plus 2 tsp cornstarch
In a large bowl, combine the beef broth, oyster sauce, and soy sauce, mix well. Add the steak and stir. Let the steak marinate at room temperature while cooking the potatoes.
Open the package of potatoes or prepare the russet potatoes. Place the potato slices on a kitchen towel and blot to dry. Heat 1/4 cup oil in a large skillet over medium-high heat until a drop of water sizzles as soon as it hits the oil.
Fry the potatoes, a handful at a time, until golden brown and crisp. May need to add more oil as the batches cook. Drain potatoes on a paper towel as they are done. When all of the potatoes are fried, drain any oil from the skillet and wipe it out.
Remove steak from the marinade. Reserve marinade. Heat 1 tbs oil in the skillet and add the steak. Stir-fry for 2 to 3 min until brown. Remove steak from the skillet.
Add more oil to the skillet, if necessary, and stir-fry the onion, garlic, and mushrooms until the vegetables are tender.
Add the cornstarch to the reserved marinade and whisk to blend. Add to the vegetables in the skillet along with the reserved beef and stir-fry until the sauce thickens.
Gently stir in the fried potatoes and stir-fry for a few min to heat through. Serve immediately. Serves 4
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