Anglo-Indian Beef (Or Lamb) Stir-Fry

1. 1

   If using raw beef, freeze 20 minutes and slice paper-thin. (I would buy beef sliced for bulgogi). Rub the beef with the vinegar, 1 tsp salt and 1/2 tsp turmeric. (With leftover roast, I omitted the salt, but used the turmeric and vinegar. I also sliced it somewhat thicker).

2. 2

   Bring the whole potatoes to a boil in slightly salted water to cover. Boil for 5 minutes, then remove from heat and let sit in the hot water for 15 minutes. The potatoes will be perfectly done. (Or cook potatoes by your preferred method).

3. 3

   Peel the potatoes and cut into 6 to 8 wedges each. Coat with the remaining 1/4 tsp turmeric and 1/4 tsp salt.

4. 4

   Heat 3 tbl oil in a large wok and fry the onion and ginger until slightly softened.

5. 5

   Add the cayenne and the marinated beef (I also added the marinade). Cook over high heat for 5 to 8 minutes or until tender. If not sufficiently tender, add 1/2 cup water and cook over medium-low heat until it's done to your likeness. (With the leftover roast, you really just want to get it warmed through, so watch your cooking time).

6. 6

   Meanwhile, heat the remaining 3 tbl oil in a large skillet and gently fry the potato wedges over low heat (I used medium heat) until golden brown and crisp.

7. 7

   Serve meat with the potato wedges. To be authentically Anglo-Indian, serve some ketchup on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.