Beef and Potato Stir-Fry
Try this rich recipe for beef and potato stir-fry made with refrigerated sliced potatoes, flank steak, mushrooms, and a heavenly sauce.
- Serves: 4 persons
- 1 ½pounds flank steak (thinly sliced across the grain)
- 2cups beef broth
- 2tablespoons oyster sauce
- 2tablespoons low-sodium soy sauce
- 1(18-ounce) package refrigerated thinly pre-sliced potatoes or 1 1/2 pounds russet potatoes (peeled and thinly sliced)
- ¼cup oil
- 3tablespoons oil (divided)
- 1onion (chopped)
- 3cloves garlic (minced)
- 1(8-ounce) package sliced mushrooms
- 1tablespoon plus 2 teaspoons cornstarch
Step 1In 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 2Open 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 3Fry 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 4Remove 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 5Add more oil to the skillet, if necessary, and stir-fry the onion, garlic, and mushrooms until the vegetables are tender.
Step 6Add 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 7Gently stir in the fried potatoes and stir-fry for a few minutes to heat through. Serve immediately