Crispy Potatoes Saucy Beef (Print Version)
Crispy potatoes loaded with saucy beef and peppers. You get crunchy, tender, and rich flavors all at once.
# Ingredients:
→ Crispy Potatoes
01 -
Vegetable oil, enough to fry
02 -
1/2 teaspoon garlic powder
03 -
1/2 teaspoon black pepper
04 -
1/2 teaspoon salt
05 -
1 tablespoon olive oil
06 -
3 medium potatoes, peeled and cut into chunky discs
→ Beef Stir-Fry
07 -
1 teaspoon cornstarch
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1/2 green bell pepper, sliced up
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2 cloves garlic, finely chopped
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1 small onion, diced
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2 tablespoons soy sauce
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1 tablespoon oyster sauce
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1 tablespoon hoisin sauce (if you'd like)
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1/2 teaspoon sugar
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60 millilitres beef broth or water
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1 teaspoon cornstarch mixed with 1 tablespoon water
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1/2 red bell pepper, sliced up
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1 green chili, sliced (optional)
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1/2 teaspoon black pepper
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1 tablespoon soy sauce
21 -
1 tablespoon vegetable oil
22 -
450 grams beef sirloin or flank steak, thinly sliced
# Instructions:
01 -
Pile the crispy potatoes right on the plate next to the beef stir-fry with all its sauce. Don’t wait—dig in while it's fresh and everything’s still crunchy.
02 -
Pop the beef you browned earlier back in the pan. Stir everything together with the veggies and sauce for another minute or two until it all glistens.
03 -
Mix together 2 tablespoons soy sauce, oyster and hoisin sauces (those are optional), sugar, and broth in a bowl. Pour this mix into the pan and add the cornstarch-water blend.
04 -
Still using the same pan, toss in garlic, diced onion, and green chili. Let it sizzle for a minute or two so it smells awesome, then dump in the sliced green and red peppers and stir them for a bit.
05 -
Add a splash of vegetable oil to a hot pan. Toss the marinated beef in and let it cook just a couple minutes—get it browned, not overdone. Pull it all out and keep it for later.
06 -
Mix up the beef strips with a tablespoon soy sauce, teaspoon cornstarch, and half a teaspoon black pepper. Let it sit for a bit.
07 -
Pour vegetable oil into a pan until hot. Pop in those boiled potato rounds and fry each side for about 4–5 minutes till golden. Let them drain on paper towels, then immediately shake over the salt, pepper, and garlic powder.
08 -
Chop the potatoes into thick rounds, then toss them into salty boiling water for five minutes. Drain ‘em well and pat them dry.
# Notes:
01 -
If you want those potatoes mega-crispy, make sure they're bone dry before they hit the hot oil.