Beef and Potato Stir-Fry

Feb 04 2023

Try this rich recipe for beef and potato stir-fry made with refrigerated sliced potatoes, flank steak, mushrooms, and a heavenly sauce.

Ingredients

1 ½
pounds flank steak (thinly sliced across the grain)
2
cups beef broth
2
tablespoons oyster sauce
2
tablespoons low-sodium soy sauce
1
(18-ounce) package refrigerated thinly pre-sliced potatoes or 1 1/2 pounds russet potatoes (peeled and thinly sliced)
¼
cup oil
3
tablespoons oil (divided)
1
onion (chopped)
3
cloves garlic (minced)
1
(8-ounce) package sliced mushrooms
1
tablespoon plus 2 teaspoons cornstarch

Step 1
In a large bowl, combine the beef broth , oyster sauce, and soy sauce and mix well. Add the steak and stir. Let the steak marinate at room temperature while you cook the potatoes.
Step 2
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.
Step 3
Fry the potatoes, a handful at a time, until golden brown and crisp. You may need to add more oil as the batches cook. Drain potatoes on a paper towel as you work. When all of the potatoes are fried, drain any oil from the skillet and wipe it out.
Step 4
Remove steak from the marinade; reserve marinade. Heat 1 tablespoon oil in the skillet and add the steak; stir-fry for 2 to 3 minutes until brown. Remove steak from the skillet.
Step 5
Add more oil to the skillet, if necessary, and stir-fry the onion, garlic, and mushrooms until the vegetables are tender.
Step 6
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.
Step 7
Gently stir in the fried potatoes and stir-fry for a few minutes to heat through. Serve immediately