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1
In a bowl, mix together beef, garlic, cornstarch, and 1 tablespoon of vegetable oil.
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2
Season with freshly cracked pepper and set aside.
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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.
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4
Drain the potatoes on paper towels and keep warm on a baking sheet in a 200 degrees F oven while frying remaining batches.
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5
(If you prefer to bake your potatoes, toss the potatoes strips in 2 tablespoons of vegetable oil.
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6
Spread them in one even layer on a baking sheet and place in a 450 degrees F oven for 40-45 minutes.
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7
Stir every 10-15 minutes to ensure all sides are baked even.)
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8
Heat 2 tablespoons of vegetable oil in a large wok over medium heat.
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9
Add onions and mushrooms and cook until both have softened but not browned, approximately 4-5 minutes.
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10
Add tomatoes and cook for an additional 2 minutes.
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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.
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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.
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13
Stir in the onion/tomato/mushroom mixture and combine well.
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14
Add the butter (optional) and remove from heat.
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15
Stir in Maggi (to taste) and additional cracked black pepper.
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16
To serve, place potatoes in a layer on a plate.
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17
Pour beef stir fry over the top and garnish with cilantro.
