Beef and Potato Stir fry
Budget-friendly, tasty & hearty! This easy Asian-style Beef and Potato Stir-fry has it all and will even please the fussiest eaters!
Ingredients
- 700 gm potatoes ((NOTE 1))
- 1 tbsp peanut oil (or canola, vegetable oil)
- 3 cloves garlic
- 1 small to medium brown/yellow onion (thin wedges)
- 500 gm minced beef (ground beef) ((NOTE 2))
- 1 tbsp cornflour or cornstarch
- 1 tbsp water
- ⅓ cup thinly sliced spring onion (green onion, scallions)
- 1 tbsp light soy sauce ((NOTE 3))
- 2 tbsp dark soy sauce ((NOTE 4))
- 2 tbsp honey ((NOTE 5))
- 2 tbsp oyster sauce ((NOTE 6))
- 1 tsp beef powder/stock cube (or chicken or vegetable powder/stock cube)
- ⅛ tsp ground white pepper
- 1½ cup water
Directions
- 1
Wash and peel potatoes, then slice them thinly lengthwise. Slice the potatoes again into strips. Transfer the potatoes to a large bowl and submerge them in water, then set it aside for 10 minutes.
- 2
Heat oil over medium-high heat in a wok or a large deep frying pan. Place in the garlic and onions and stir-fry quickly for a minute, then add the minced beef and stir regularly until the beef has browned. Drain all the water from the potatoes, then add them to the pan and continue to stir-fry for 3 minutes.
- 3
Pour in 1.5 cup of water along with the sauce and seasoning ingredients into the wok, then stir to combine. Bring the sauce to a boil, then reduce the heat to medium-low and cover. Cook for 5-8 minutes or until the potatoes have softened. Check the potatoes occasionally so they don't overcook or they'll break. They're ready when you can push a fork into them effortlessly.
- 4
In a small bowl, mix the cornflour and 1 tablespoon of water together, then pour it into the sauce. Cook for a further 2 to 3 minutes or until the gravy has thickened. Garnish with spring onions, then serve with steamed rice.