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Oriental Beef & Potatoes




Source of Recipe


the web


List of Ingredients




3 medium potatoes, peeled and cut into thin strips
1/2 teaspoon cornstarch
1/2 Cup water
1 lb. round steak, sliced thin
4 cloves garlic, minced
3 teaspoons soy sauce
1 medium onion, cut in thin wedges
1/2 teaspoon freshly ground black pepper
2 green onions, chopped fine
Vegetable oil for frying
1 tomato, cut in small cubes


Recipe



Cover bottom of wok or skillet with approximately 1/2 inch of cooking oil, and bring to medium-high heat. Drop in potato strips and fry until golden brown. Remove, drain, and set aside. Pour off all but 3-4 Tablespoons of oil.

Stir the cornstarch into the water, then add the soy sauce. Combine well and set aside.

Reheat the remaining oil in the same wok or skillet and briefly saute the onion wedges and garlic, taking care not to burn the garlic. Next add the beef and stir-fry for approximately two minutes, until pink color is mostly gone. Add the tomato cubes and the green onions. Add the cornstarch mixture, stirring constantly. When mixture is well combined, cook for 3-4 more minutes, or until liquid is reduced slightly. Return the potatoes to the skillet. Stir well and heat through. Add pepper to taste, and serve. 4 servings