Beef Stir Fry Potatoes
Posted October 29, 2019One of my latest Stir Fry recipes that I adapted from one I found. This one is a way to use those potatoes you have.
| Prep Time | 10 Minutes |
| Cook Time | 15 Minutes |
| Servings |
|
Ingredients
- 1 1/2 Pounds flank steak Thinly sliced across the grain
- 2 cups Beef Broth
- 2 Tbsp Soy Sauce
- 1 cup potatoes cut up or sliced
- 1/2 Onion chopped
- 3 cloves garlic
- 1 package frozen veggies thawed Green beans or broccolli or mixed
- 1 Tbsp corn starch
Ingredients
|
|
Instructions
Marinate
- In a bowl, combine the beef broth oyster sauce, and soy sauce and mix well.
- Pour 1/2 cup of the mixture to another container for later.
- Add the steak and stir. Let the steak marinate at room temperature while you cook the potatoes.
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 a paper towel and leave out of pan.
Stir Fry
- 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, then vegetables.
- 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.
- You can serve over rice or eat plain.