Saucy Beef and Crunchy Potatoes with Pepper (Print version)

Tender saucy beef with bell peppers served over crunchy potato rounds, a bold 45-minute dinner with crisp edges and glossy sauce.

# Ingredients:

For the potatoes

01 - 3 medium Yukon gold or russet potatoes, peeled and sliced into 1/2-inch rounds
02 - Vegetable oil, enough for shallow frying
03 - 1 tablespoon olive oil
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon fine salt, plus more for boiling water
06 - 1/2 teaspoon black pepper

For the beef and peppers

07 - 1 lb (450 g) beef sirloin or flank steak, thinly sliced across the grain
08 - 1 tablespoon soy sauce
09 - 1 teaspoon cornstarch
10 - 1/2 teaspoon black pepper
11 - 1 tablespoon vegetable oil
12 - 1 small onion, diced
13 - 2 cloves garlic, minced
14 - 1 green chili, thinly sliced, optional
15 - 1/2 red bell pepper, sliced
16 - 1/2 green bell pepper, sliced

For the sauce

17 - 2 tablespoons soy sauce
18 - 1 tablespoon oyster sauce
19 - 1 tablespoon hoisin sauce
20 - 1/2 teaspoon sugar
21 - 1/4 cup (60 ml) beef broth or water
22 - 1 teaspoon cornstarch mixed with 1 tablespoon water

# Instructions:

01 - Bring a pot of salted water to a boil. Add the potato rounds and simmer for about 5 minutes, until the edges soften but the slices still hold together. Drain and pat very dry.
02 - Heat enough vegetable oil for shallow frying in a wide skillet over medium-high heat. Fry the potato rounds for 4-5 minutes per side until golden and crisp. Drain on paper towels and season with olive oil, garlic powder, salt, and black pepper.
03 - Toss the sliced beef with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and 1/2 teaspoon black pepper. Let it sit for 5-10 minutes while you mix the sauce.
04 - In a small bowl, stir together 2 tablespoons soy sauce, oyster sauce, hoisin sauce, sugar, and beef broth or water. Keep the cornstarch slurry separate until the pan is ready.
05 - Heat 1 tablespoon vegetable oil in a hot skillet. Add the beef in one thin layer and cook for 2-3 minutes, stirring once or twice, until browned but still tender. Transfer to a plate.
06 - In the same skillet, add onion, garlic, and green chili. Stir for 1 minute, then add the red and green bell peppers and cook for 2 minutes, keeping them slightly crisp.
07 - Pour in the sauce and bring it to a simmer. Stir in the cornstarch slurry and cook for 30-60 seconds until glossy. Return the beef and toss until coated.
08 - Arrange the crunchy potatoes on plates and spoon the saucy beef and peppers over or beside them. Serve immediately for the best texture.

# Good to know:

01 - Serve immediately so the potato edges stay crisp.
02 - Slice the beef across the grain for the most tender bite.
03 - Use tamari and gluten-free sauces if you need a gluten-free version.

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