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1
To remove excess starch from the potatoes, put the slices in a large bowl and fill with cold water.
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2
Stir the potatoes with your hand and pour out the cloudy water, as if you are rinsing rice.
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3
Repeat until the water is clear.
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4
Add enough water to cover the potatoes by 1 inch.
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5
Add a tray of ice cubes and refrigerate for at least 30 minutes or for up to several hours.
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6
The colder the potatoes are, the better their interiors will fry.
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7
Line a baking sheet with a triple layer of paper towels and place next to the stove.
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8
Pour oil to a depth of 1 1/2 inches into a 5-quart Dutch oven and heat over medium heat to 325F on a deep-frying thermometer.
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9
(If you dont have a thermometer, stand a dry bamboo chopstick in the oil; if small bubbles gather on the surface around the chopstick in a few seconds, the oil is ready.)
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10
While the oil heats, drain the potatoes, discarding any unmelted ice cubes.
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11
Blot the potatoes thoroughly dry with paper towels or lint-free dish towels.
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12
Set the potatoes near the stove.
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13
In a bowl, combine the marinade and beef and mix well with chopsticks or your fingers.
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14
Set aside to marinate while you fry the potatoes.
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15
When the oil is ready, increase the heat to medium-high.
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16
(The cold potatoes will cause the oil temperature to drop dramatically.)
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17
Carefully add the potatoes to the oil, which will suddenly boil and sound like falling rain.
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18
As the potatoes fry, use a skimmer or spoon to stir them gently in the oil.
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19
When they start to turn gold, after about 8 minutes, use the skimmer to transfer them to the baking sheet, spreading them out to drain.
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20
Let them cool for at least 10 minutes before refrying.
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21
(You may let them sit for up to 3 hours, in which case you must cover and refrigerate the marinating beef and then return it to room temperature before stir-frying.)
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22
For the second frying, reheat the oil over medium-high heat to 350F.
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23
Pick up the potatoes by the triple layer of paper towels and use your hand to scoot them off into the oil.
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24
Fry, stirring frequently, for 4 to 6 minutes, or until crispy and golden brown.
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25
Meanwhile, line the baking sheet with new paper towels.
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26
Using the skimmer, transfer the finished potatoes to the paper-lined baking sheet, spreading them out to drain.
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27
Lightly salt the potatoes while they are hot and transfer to a platter.
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28
In a wok or large skillet, heat the 1 tablespoon oil over medium-high heat until hot but not smoking.
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29
Add the onion and stir-fry for about 30 seconds, or until fragrant.
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30
Add the garlic and stir-fry for about 15 seconds, or until aromatic.
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31
To prevent the onion and garlic from getting stuck under the beef and charring, bank them on one side of the pan.
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32
Increase the heat to high and add the beef, spreading it out into a single layer.
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33
Let it cook, undisturbed, for about 1 minute.
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34
When the beef begins to brown, use a spatula to flip and stir-fry it, incorporating the onion and garlic, for another 2 to 3 minutes, or until the beef no longer looks rare and is done.
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35
Transfer the beef, onion, and garlic to the platter holding the potatoes, centering it on top of the potatoes and leaving a golden rim for an attractive presentation.
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36
Sprinkle with pepper and garnish with the cilantro.
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37
Serve immediately.
