Crispy Potatoes with Saucy Beef (Print Version)
# Ingredients:
→ Crispy Potatoes
01 -
3 medium potatoes, peeled and sliced into thick rounds
02 -
1 tablespoon olive oil
03 -
1/2 teaspoon salt
04 -
1/2 teaspoon black pepper
05 -
1/2 teaspoon garlic powder
06 -
Vegetable oil, for frying
→ Beef Stir-Fry
07 -
450 grams beef sirloin or flank steak, sliced into thin strips
08 -
1 tablespoon soy sauce
09 -
1 teaspoon cornstarch
10 -
1/2 teaspoon black pepper
11 -
1 tablespoon vegetable oil
12 -
1/2 red bell pepper, sliced
13 -
1/2 green bell pepper, sliced
14 -
1 small onion, chopped
15 -
2 cloves garlic, minced
16 -
1 green chili, sliced (optional)
17 -
2 tablespoons soy sauce
18 -
1 tablespoon oyster sauce
19 -
1 tablespoon hoisin sauce (optional)
20 -
1/2 teaspoon sugar
21 -
60 millilitres beef broth or water
22 -
1 teaspoon cornstarch mixed with 1 tablespoon water
# Instructions:
01 -
Slice potatoes into thick rounds and boil in salted water for 5 minutes. Drain thoroughly and pat the slices dry.
02 -
Heat vegetable oil in a pan over medium-high heat. Fry boiled potato slices for 4 to 5 minutes per side until golden and crispy. Transfer to paper towels and immediately season with salt, black pepper, and garlic powder.
03 -
Combine sliced beef with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and 1/2 teaspoon black pepper. Mix well and set aside.
04 -
Heat 1 tablespoon vegetable oil in a pan over high heat. Sear the marinated beef for 2 to 3 minutes until browned. Remove beef and reserve.
05 -
In the same pan, add minced garlic, chopped onion, and green chili. Sauté for 1 to 2 minutes until fragrant. Add sliced red and green bell pepper and stir-fry for 2 minutes more.
06 -
In a bowl, whisk together 2 tablespoons soy sauce, oyster sauce, hoisin sauce (if using), sugar, and beef broth. Add to the pan, then stir in the cornstarch slurry.
07 -
Return seared beef to the pan and toss with vegetables and sauce for 1 to 2 minutes until evenly coated and glossy.
08 -
Arrange crispy fried potatoes alongside the saucy beef stir-fry. Serve immediately for optimal texture and flavour.
# Notes:
01 -
Ensure potatoes are completely dry before frying to achieve optimal crispiness.