Beef and Potato Stir-Fry
A rich beef and potato stir-fry features flank steak, mushrooms, and refrigerated sliced potatoes in a savory sauce.
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Instructions
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In a large bowl, combine beef broth, oyster sauce, and soy sauce; add steak and stir to marinate at room temperature. Meanwhile, blot potato slices dry.
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Heat 1/4 cup oil in a large skillet over medium-high heat.
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Fry potatoes in batches until golden and crisp, adding more oil as needed. Drain fried potatoes on paper towels. Drain and wipe the skillet.
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Remove steak from marinade, reserving the marinade. Heat 1 tablespoon oil in the skillet; stir-fry steak for 2 to 3 minutes until browned. Remove steak from the skillet.
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If necessary, add more oil to the skillet. Stir-fry onion, garlic, and mushrooms until tender.
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Whisk cornstarch into the reserved marinade. Add this mixture and the browned steak to the skillet with the vegetables; stir-fry until the sauce thickens.
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Stir in the fried potatoes and cook for a few minutes to heat through. Serve immediately.