Friday, July 11, 2008

Beef And Fried Potato Stir-Fry


I have browsed this tasty recipe from the recipe book: Wok Cuisine-Oriental to American of Better Homes and Gardens. I just tried it and it's perfect for hubby's taste. He likes fried potatoes so he likes this. Try it too.


Beef and fried potato stir-fry is a Vietnamese specialty. This dish containing white potatoes is an example of the French influence on Vietnamese cooking. The French introduced the white potato to Vietnam more than 100 years ago.



12 ounces beef top round steak
1/2 cup water
3 tbsp fish sauce
1 tbsp cornstarch
1/4 tsp pepper
2 medium potatoes (10 ounces total) or 2 cups frozen french-fried shoestring potatoes, thawed
1 tbsp cooking oil
2 cloves garlic, minced
1 medium onion, cut into thin wedges (3/4 cup)
1 medium green pepper, cut into 1-inch pieces (1 cup)
2 medium tomatoes, cut into thin wedges (2 1/2 cups)
Cilantro or parsley sprigs for garnish (optional)



*Trim fat from beef. Partially freeze beef. Thinly slice across the grain into bite-size strips. For sauce, in a small bowl stir together the water, fish sauce, cornstarch and pepper. Set Aside.


*If using fresh potatoes, peel potatoes and cut into julienne strips. Pat the fresh potato strips or thawed shoestring potatoes dry with paper towels. Pour cooking oil into a wok or 12-inch skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add the potatoes. If using fresh potatoes, stir-fry for about 6 minutes or till tender. If using shoestring potatoes, stir-fry for 2 to 3 minutes or till golden. Remove potatoes from the wok. Add the onion to the wok; stir-fry for 1 minute. Add the green pepper and stir-fry about 2 minutes more or till vegetables are crisp-tender. Remove the vegetables from the wok.


*Add the beef to the hot wok. Stir-fry for 2 to 3 minutes or to desired doneness. Push beef from the center of the wok. Stir sauce. Add the sauce to the center. Cook and stir till thickened and bubbly.


*Return the cooked vegetables to the wok. Stir all ingredients together to coat with sauce. Cook and stir about 1 minute more or till heated through. Gently stir in the tomato wedges. Heat through. Serve immediately. If desired, garnish with cilantro or parsley. Makes 4 servings.


Nutritional information per serving: 252 calories, 22 g protein, 23 g carbohydrate, 9 g fat (2g saturated), 52 mg cholesterol, 970 mg sodium, 725 mg potassium.

4 comments:

$Don#rock$ said...

OMG your food looks sooo good i think i can smell it and nearly taste it..lol
ur a good cook

My blog page

Inday said...

thanks don

Beth said...

Hey Inday,

All of your recipes looks delicious and I am sure it's definitely easy to follow and I also want to cook for my hubby.

Its been a while that i'm searching for a filipino recipes and now i found your website... Thanks a lot...

I know this will help me alot.

Inday said...

ur always welcome in my kitchen beth :)