Stir Fried Beef with Potatoes (Bo Xao Khoai Tay) Recipe
675g / 1.5 lb beef flank steak or sirloin, cut against the grain into 3mm / 1/8 inch slices, about 5 x 2.5 cm / 2 x 1 inch
2 tbsp fish sauce
8 large garlic cloves finely chopped
pepper
4 potatoes
1 tsp salt
peanut or vegetable oil for deep-frying
1 large onion, thinly sliced
1 tbsp cornflour dissolved in 3 tbsp water
Method :
Combine the beef with the fish sauce, half of the garlic, and some freshly ground black pepper and leave to marinate for 30 minutes. Slice the potatoes about 1cm / 1/2 inch thick, then sprinkle the salt over them. Heat 8cm / 3 inches of oil in a deep-fryer or heavy-bottomed saucepan until very hot (about 190C / 375F – a cube of bread should brown in 30 seconds) and deep-fry the potatoes until golden brown and tender. Remove with a slotted spoon and drain on paper towels.
Heat 2 tbsp of oil in a large frying pan over high heat and brown the remaining garlic. Add the onion and the beef mixture and stir-fry until the beef is medium-rare, about 1 minute. Add the potatoes and cornflour mixture and stir briefly until the juices thicken. Transfer to a serving dish, sprinkle with freshly ground black pepper and serve immediately.
Serves 4-6
Accompany with rice or bred and a simple green vegetable, such as broccoli. A mixed green salad would be fine too. Pass chili dipping sauce separately.
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