If you’re looking for delicious, hearty and comforting food. This Chinese potato and beef stir fry dish is the best idea for a quick dinner, especially in the cold winter. It’s savory, full of garlic and cumin and tastes earthy. This recipe comes from my grandmother. When I was a kid, she loved to cook it in the cold winter. When you eat it, you can feel your whole body warming up. It’s so hearty and cozy that it’s suitable for the whole family.
Ann’s Tips for potato and beef stir fry:
- Washing potatoes with water can wash out the starch and thus reduce starch and calorie intake.
- Cut the beef against the grain so that the tissue can be separated and the bite is easier to make.
- If you want to marinate for longer than half an hour or overnight, you should add baking soda and oil before cooking. Otherwise the beef will become tough if you add the baking soda for too long.
- If you fry the steak in a pan. Preheat the pan to medium-high heat. The beef mustn’t overcrowd the pan, otherwise your steak will steam instead of sear.
What do you need:
MARINADE BEEF:
10.5 oz flank steak (0.65lb), (300g), sliced 1/4 inch thick
1 teaspoon soy sauce
1 teaspoon dark soy sauce
1 teaspoon sugar
4 teaspoons cooking wine, Shaoxing wine, or dry sherry
1/4 teaspoon baking soda
4 teaspoons cornstarch
2 teaspoons oil
The Sauce:
1 1/2 teaspoon soy sauce
1/2 teaspoon dark soy sauce
1/2 teaspoon sugar
1/2 cup water
5 cloves of garlic
2 potatoes
1 tablespoon cumin powder
How to make:
- Marinating Beef – Cut the flank steak against the grain (the grain is the length of the steak) lengthwise into 1/4 inch pieces.
You can refer to my other post “How To Velvet Beef For Stir Fry?” There I show you how to cut the beef and how to tenderize it. - Add the soy sauce, dark soy sauce, cooking wine, cornstarch and baking soda. After you have mixed everything well, add the oil at the end and mix them well. (You can also leave it overnight).
If you leave it overnight, do not add the baking soda. Add it before you want to cook it.
- Prepare the vegetables – slice the potato as thinly as possible. Rinse the potato with water. Chop the garlic and set aside.
- Cook the potato – Heat the pan with oil. Add half the garlic and fry for 1 minute, stirring. Add the potato and stir-fry for 1 minute. Add 1/4 cup of water and cover the pan for 1~2 minutes. Open the pot and transfer to a plate.
- Cook the Beef – Put the oil and the beef in the same pan. Turn the beef when the bottom is golden brown. Add the remaining garlic and stir for 1 minute.
- Add the sauce and cumin powder, stir for 1 minute. Add water, the potato and stir for another 1 to 2 minutes.
- Serve hot with steamed rice.
More beef stir fry recipes:
★ PF Changs Mongolian Beef
★ Pepper Steak With Onion
★ Easy Cabbage And Beef Stir Fry
★ Beijing Beef Panda Express
★ Szechuan Beef
★ Beef Chop Suey – Easy Classic Chinese Beef Stir Fry
★ Best Beef Stir Fry With Ginger
★ Easy Beef Chow Mein (Beef Stir Fry With Noodles)
Watch how to make:
If you're looking for delicious, hearty and comforting food. This Chinese potato and beef stir fry dish is the best idea for a quick dinner, especially in the cold winter. It's savory, full of garlic and cumin and tastes earthy.
Ingredients
- 5 cloves of garlic, chopped
- 2 potatoes, thinly slice
- 1 tablespoon cumin
MARINADE BEEF:
- 10.5 oz flank steak (0.65lb), (300g), sliced 1/4 inch thick
- 1 teaspoon soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sugar
- 4 teaspoons cooking wine, Shaoxing wine, or dry sherry
- 1/4 teaspoon baking soda
- 4 teaspoons cornstarch
- 2 teaspoons oil
The Sauce:
- 1 1/2 teaspoon soy sauce
- 1 teaspoon dark soy sauce
- 1/2 teaspoon sugar
- 1/2 bowl water
Instructions
- Marinating Beef – Cut the flank steak against the grain (the grain is the length of the steak) lengthwise into 1/4 inch pieces.You can refer to my other post “How To Velvet Beef For Stir Fry?” There I show you how to cut the beef and how to tenderize it.
- Add the soy sauce, dark soy sauce, cooking wine, cornstarch and baking soda. After you have mixed everything well, add the oil at the end and mix them well. (You can also leave it overnight).If you leave it overnight, do not add the baking soda. Add it before you want to cook it.
- Prepare the vegetables – slice the potato as thinly as possible. Rinse the potato with water. Chop the garlic and set aside.
- Cook the potato – Heat the pan with oil. Add half the garlic and fry for 1 minute, stirring. Add the potato and stir-fry for 1 minute. Add 1/4 cup of water and cover the pan for 1~2 minutes. Open the pot and transfer to a plate.
- Cook the Beef – Put the oil and the beef in the same pan. Turn the beef when the bottom is golden brown. Add the remaining garlic and stir for 1 minute.
- Add the sauce and cumin powder, stir for 1 minute. Add water, the potato and stir for another 1 to 2 minutes.
- Serve hot with steamed rice.
Video
Tips & Notes:
- Washing potatoes with water can wash out the starch and thus reduce starch and calorie intake.
- Cut the beef against the grain so that the tissue can be separated and the bite is easier to make.
- If you want to marinate for longer than half an hour or overnight, you should add baking soda and oil before cooking. Otherwise the beef will become tough if you add the baking soda for too long.
- If you fry the steak in a pan. Preheat the pan to medium-high heat. The beef mustn’t overcrowd the pan, otherwise your steak will steam instead of sear.
DID YOU MAKE THIS RECIPE?I love hearing how it turned out! Leave me a comment and make sure to leave a rating below.
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