Vietnamese Stir Fry Beef and Potatoes (Thit Bo Xao Khoai Tay)

1. 1

   In a bowl, mix together beef, garlic, cornstarch, and 1 tablespoon of vegetable oil.

2. 2

   Season with freshly cracked pepper and set aside.

3. 3

   Heat 2 inches of oil in a heavy pot until it reaches 375 degrees F. Carefully add a handful of the potatoes into the pot, stirring occasionally, until they are golden brownabout 7 to 8 minutes.

4. 4

   Drain the potatoes on paper towels and keep warm on a baking sheet in a 200 degrees F oven while frying remaining batches.

5. 5

   (If you prefer to bake your potatoes, toss the potatoes strips in 2 tablespoons of vegetable oil.

6. 6

   Spread them in one even layer on a baking sheet and place in a 450 degrees F oven for 40-45 minutes.

7. 7

   Stir every 10-15 minutes to ensure all sides are baked even.)

8. 8

   Heat 2 tablespoons of vegetable oil in a large wok over medium heat.

9. 9

   Add onions and mushrooms and cook until both have softened but not browned, approximately 4-5 minutes.

10. 10

    Add tomatoes and cook for an additional 2 minutes.

11. 11

    Push the items to the side of your wok (or remove to a plate if your wok is not large enough) and add the beef.

12. 12

    Quickly stir fry the beef for 1-2 minutes or until lightly brownthis should not take a long time since the beef is so thin.

13. 13

    Stir in the onion/tomato/mushroom mixture and combine well.

14. 14

    Add the butter (optional) and remove from heat.

15. 15

    Stir in Maggi (to taste) and additional cracked black pepper.

16. 16

    To serve, place potatoes in a layer on a plate.

17. 17

    Pour beef stir fry over the top and garnish with cilantro.

* Per serving · 4 servings · Values may vary.