I tasted something much like this recipe at a Cantonese restaurant in Minneapolis. I tried to duplicate it, and I think I succeeded!
There's something ab out the combination of crisp fried potatoes and tender beef in a rich and savory sauce that is so delicious. The recipe has lots of umami: that fifth taste in Asian cooking that makes food taste very meaty.
Serve this recipe with a fresh fruit salad for a cooling temperature and texture and flavor contrast. Some cold beer on the side would be perfect.
- 1-1/2 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 sliced potatoes OR 1-1/2 pounds russet potatoes, peeled and thinly sliced
- 1/4 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
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.
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.
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 paper towel as you work. When all of the potatoes are fried, drain any oil from the skillet and wipe out.
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.
Add more oil to the skillet, if necessary, and stir-fry the onion, garlic, and mushrooms until the vegetables are tender.
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.
Gently stir in the fried potatoes and stir-fry for a few minutes to heat through. Serve immediately. I do not serve this with rice, as the potatoes provide the starch.
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