Beef and Potato Stir fry
Budget-friendly, tasty & hearty! This easy Asian-style Beef and Potato Stir-fry has it all and will even please the fussiest eaters!
Ingredients
- 700 gm potatoes (NOTE 1)
- 1 tbsp peanut oil (or canola, vegetable oil)
- 3 cloves garlic
- 1 small to medium brown/yellow onion (thin wedges)
- 500 gm minced beef (ground beef) (NOTE 2)
- 1 tbsp cornflour or cornstarch
- 1 tbsp water
- ⅓ cup thinly sliced spring onion (green onion, scallions)
SAUCE AND SEASONING
- 1 tbsp light soy sauce (NOTE 3)
- 2 tbsp dark soy sauce (NOTE 4)
- 2 tbsp kecap manis (NOTE 5)
- 2 tbsp oyster sauce (NOTE 6)
- 1 tsp beef powder/stock cube (or chicken or vegetable powder/stock cube)
- ⅛ tsp ground white pepper
- 1½ cup water
Instructions
- Wash and peel potatoes, then slice them thinly lengthwise. Slice the potatoes again into strips. Transfer the potatoes to a large bowl and submerge them in water, then set it aside for 10 minutes.
- Heat oil over medium-high heat in a wok or a large deep frying pan. Place in the garlic and onions and stir-fry quickly for a minute, then add the minced beef and stir regularly until the beef has browned. Drain all the water from the potatoes, then add them to the pan and continue to stir-fry for 3 minutes.
- Pour in 1.5 cup of water along with the sauce and seasoning ingredients into the wok, then stir to combine. Bring the sauce to a boil, then reduce the heat to medium-low and cover. Cook for 5-8 minutes or until the potatoes have softened. Check the potatoes occasionally so they don't overcook or they'll break. They're ready when you can push a fork into them effortlessly.
- In a small bowl, mix the cornflour and 1 tablespoon of water together, then pour it into the sauce. Cook for a further 2 to 3 minutes or until the gravy has thickened. Garnish with spring onions, then serve with steamed rice.
Notes
(NOTE 1) Potatoes - I used cheap all-rounder large white brushed potatoes. Starchy or all-rounder potatoes work best (not waxy potatoes). Desiree, Sebago, Dutch Cream, Maris Piper, or Russet potatoes are excellent choices.
(NOTE 2) Beef mince (ground beef) - Regular or lean mince will work in this stir-fry because it's so tasty that little or no fat in the meat is okay. You could also swap with other minced meat such as pork, turkey, lamb and chicken or plant-based mince.
(NOTE 3) Light soy sauce or regular soy sauce but not the dark or sweet soy sauce varieties, as these are not interchangeable.
(NOTE 4) Dark soy sauce - The dark soy sauce variety is mainly used to add colour to a dish. It's less salty, but sweeter and thicker than regular or light soy sauce.
(NOTE 5) Kecap Manis is an Indonesian sweet soy sauce. It has a syrupy consistency with a molasses-like flavour from palm sugar. Supermarkets usually stock kecap manis in the international section of the supermarket or next to soy sauce.
(NOTE 6) Oyster sauce adds more depth to the savoury sauce, but it doesn't have a strong oyster or fishy flavour. It's actually more salty and sweet in taste. Supermarkets usually have it in their International or 'sauces' section.
Leftovers - Allow the Beef and Potato Stir-fry to cool completely at room temperature, then transfer into a sealed container and store in the fridge. It'll be good for up to 3 days.
I've used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
Nutrition
Serving: 1servingCalories: 385kcalCarbohydrates: 35gProtein: 17gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 59mgSodium: 701mgPotassium: 749mgFiber: 3gSugar: 10gVitamin A: 58IUVitamin C: 25mgCalcium: 40mgIron: 3mg