Asian Beef and Potato Stir-Fry

Ingredients

Ingredients

• 1 lb round steak
• 3 medium potatoes
• 1/4 cup soy sauce
• 1 tbsp fresh ginger
• 3 garlic cloves
• 4 green onions
• 1 tsp sesame oil
• 3 tbsp vegetable oil
• 2 tbsp beef broth
• 1 tbsp cornstarch
• 1 tsp brown sugar
• 1 tsp rice vinegar

Instructions

1. Slice 1 pound of round steak thinly against the grain and dice 3 medium potatoes into 1/2-inch cubes.
2. Mince 3 garlic cloves and 1 tablespoon fresh ginger; slice 4 green onions, separating whites and greens.
3. In a bowl, whisk together 1/4 cup soy sauce, 2 tablespoons beef broth, 1 tablespoon cornstarch, 1 teaspoon brown sugar, and 1 teaspoon rice vinegar to make the sauce; set aside.
4. Heat 2 tablespoons vegetable oil in a large wok or skillet over medium-high heat.
5. Add diced potatoes and stir-fry for 8-10 minutes until golden and nearly tender, seasoning with a pinch of salt.
6. Remove potatoes from the wok and set aside.
7. Add another 1 tablespoon vegetable oil to the wok if needed, then add the sliced beef in a single layer; stir-fry for 2-3 minutes until browned and just cooked through.
8. Push beef to the side and add garlic, ginger, and white parts of green onions; stir-fry for 30 seconds until fragrant.
9. Return potatoes to the wok, pour in the sauce, and toss everything to coat; cook for 1-2 minutes until the sauce thickens.
10. Stir in sesame oil and green parts of green onions; serve immediately over rice if desired.

Notes

For a spicier version, add 1/2 teaspoon red pepper flakes to the sauce. Use low-sodium soy sauce to control saltiness, and this dish reheats well in a skillet with a splash of water.