|Nutritional Guidelines (per serving)|
|Servings: 4 portions (4 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||23%|
|Saturated Fat 7g||34%|
|Total Carbohydrate 58g||21%|
|Dietary Fiber 7g||24%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
There's something about the combination of crisp fried potatoes and tender beef in a rich and savory sauce that is very comforting. The recipe has lots of umami, that fifth taste in Asian cooking that makes food taste very meaty and hearty.
This recipe is based on a traditional Cantonese dish served at many Chinese restaurants. If you don't like potatoes, you can substitute with zucchini, but be advised that you may have to adjust the cooking time since zucchini has more water than a potato.
- 1 1/2 pounds flank steak (thinly sliced across the grain)
- 2 cups beef broth
- 2 tablespoons oyster sauce
- 2 tablespoons low-sodium soy sauce
- 1 (18-ounce) package refrigerated thinly pre-sliced potatoes or 1 1/2 pounds russet potatoes (peeled and thinly sliced)
- 1/4 cup oil
- 3 tablespoons oil (divided)
- 1 onion (chopped)
- 3 cloves garlic (minced)
- 1 (8-ounce) package sliced mushrooms
- 1 tablespoon plus 2 teaspoons cornstarch
In a large bowl, combine the beef broth, oyster sauce, and soy sauce and mix well. Add the steak and stir. Let the steak marinate at room temperature while you cook the potatoes.
Open the package of potatoes or prepare the russet potatoes. Place the potato slices on a kitchen towel and blot to dry. Heat 1/4 cup oil in a large skillet over medium-high heat until a drop of water sizzles as soon as it hits the oil.
Fry the potatoes, a handful at a time, until golden brown and crisp. You may need to add more oil as the batches cook. Drain potatoes on a paper towel as you work. When all of the potatoes are fried, drain any oil from the skillet and wipe it out.
Remove steak from the marinade; reserve marinade. Heat 1 tablespoon oil in the skillet and add the steak; stir-fry for 2 to 3 minutes until brown. Remove steak from the skillet.
Add more oil to the skillet, if necessary, and stir-fry the onion, garlic, and mushrooms until the vegetables are tender.
Add the cornstarch to the reserved marinade and whisk to blend. Add to the vegetables in the skillet along with the reserved beef and stir-fry until the sauce thickens.
Gently stir in the fried potatoes and stir-fry for a few minutes to heat through. Serve immediately
- You can serve with rice if you wish, but since it has potatoes, rice may be too starchy as a side. Zucchini noodles or "zoodles" would be a nice complement and add a little crunch as well.
- There are some beef substitutes you can try in place of the beef flank, but be willing to experiment with the other ingredients in this recipe since most beef replacements are high in sodium. You could also try replacing the beef with tofu, but you'll probably want to marinate the tofu in soy sauce for at least an hour to give it some flavor.
- The oyster sauce is also easily swapped with hoisin sauce.