Making this dish brings back my childhood. Now, I know why Mom used to make this when we were kids! It’s a hearty dish, perfect to feed five growing kids. A plus also, is that it’s simple to make for every day meals – few ingredients that comes together quickly. The part that takes a little bit of time is frying the potato. You can make the potatoes ahead. Just re-heat it in the oven on 400 for about 10 minutes and they will crisp right up.
The most traditional way of making the stir-fry is that the last step would be to return the fried potatoes back into pan with the stir-fry beef. I find that this wilts the potatoes. I like the potatoes on the crispy side so I fry the potatoes more on the crispy and golden brown side and prefer to pour the stir-fry beef over the crispy potatoes and then serve. Your choice.
Note that the sliced onion is added at the end so that it doesn’t cook all the way and still has a little crunch to it.
Stir-Fry Beef and Potatoes (Thit bo xao khoi tay)
- ¼ cup canola oil
- 2 lbs small Yukon potatoes, sliced ½ inch thick rounds
- 1lb of sliced beef (Beef Top Round)
- 1 tsp salt
- 2 tsp of crushed black pepper
- 3-4 chopped cloves of garlic
- 2 tbsp fish sauce
- 1 tbsp oyster sauce (optional, if not available increase fish sauce by another tbsp)
- ½ onion, sliced pole to pole
1. Heat oil in a large skillet over medium-high heat.
2. Add some of the potatoes to hot oil and fry until golden brown and crispy on both sides. Do not crowd the pan. Removed golden potato crisps and drain on plate layered with paper towels. Continue frying the rest of potatoes and set aside.
3. Pour off the all the oil except for 2 tbsp. Add sliced beef to hot skillet, lightly season with salt and pepper.
4. Stir in the chopped garlic, sliced onion, fish sauce and oyster sauce. Remove stir-fry from heat when the beef is pink, medium to medium rare.
5. Layer the fried potato crisps on a platter and then pour the stir-fry mixture over the potatoes. Serve immediately.