Steak and Potato Stir Fry
This deliciously flavorful steak and potato stir fry is a tasty fusion twist on the classic meat and potatoes.
Servings: 4 people
Ingredients
- 1 pound beef steak Any cut will work, top sirloin, petite sirloin, tri-tip, etc.
- Sprinkle of salt
- Sprinkle of black pepper Ground Szechuan peppercorns can also be used
- 3 tablespoons sesame oil
- 3 red potatoes - diced
- 1 cup water
- 1 yellow or white onion - sliced into strips
- 1 large red bell pepper - cut into chunks
- 1 tablespoon garlic - minced
- 2 teaspoons fresh ginger - minced or 1/2 teaspoon ground ginger
- 1 cup mushrooms - optional
- 2/3 cup water
- 1/4 cup soy sauce
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Season steak with a nice sprinkle of salt and black or Szechuan pepper.
- Heat a skillet or wok to high heat and add 3 tablespoons sesame oil.
- Sear steak for roughly 2 minutes per side then remove steak from heat and set aside to rest.
- While steak is resting, add potatoes to skillet or wok, along with 1 cup water.
- Cook for roughly 7 minutes or until potato chunks begin to soften, pierce one with a fork to check tenderness, they can have a little firmness still at this point, they don't need to be completely soft.
- Add onions, pepper chunks and mushrooms (if using them), to potatoes and cook for roughly 2 minutes until the onions, peppers and mushrooms begin to soften slightly.
- Add the garlic and ginger and stir.
- Add water and soy sauce and stir for a minute or two until everything is nicely coated and let everything simmer for a minute while you cut up your steak.
- Slice steak into bite sized chunks and add to the skillet or wok.
- Stir everything together.
- In a separate small bowl, mix together the cornstarch and water and quickly pour and stir mixture into stir fry.
- Once stir fry sauce begins to thicken, remove from heat.
- Salt and pepper to taste if desired.
- Serve over rice or along side stir fried rice or noodles.