Dongbei-Style Stir-Fried Beef with Potato Shreds
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Ingredients
- 400 g beef sirloin, thinly sliced
- 350 g waxy potatoes, thinly sliced
- 2 dried red chilli
- 3 garlic cloves
- 2 tbsp light soy sauce
- 1 tbsp rice vinegar
- 3 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 346 kcal
- Protein
- 23.2 g
- Carbohydrate
- 15.2 g
- of which sugars
- 0.9 g
- Fat
- 21.4 g
- of which saturates
- 6.3 g
- Fibre
- 1.7 g
- Salt
- 1.42 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cut the potato slices into fine matchsticks, then rinse in cold water and drain well.
- 2
Heat half the groundnut oil in a wok until hot and stir-fry the potato strips for 4 minutes, until just tender with a little crunch, then lift out.
- 3
Add the remaining oil with the dried red chilli and garlic and fry for 30 seconds.
- 4
Add the beef and stir-fry for 2 minutes, until just browned.
- 5
Return the potato to the wok with the light soy sauce and rice vinegar, and toss everything together for 1 minute, until the beef is cooked through with no pink remaining.
- 6
Serve immediately with steamed rice.
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