Step-by-Step Instructions
Prepare the Potatoes:
Boil your peeled potato rounds in salted water for five minutes just until they begin to soften. Drain well and pat dry with a paper towel so you get that crispy finish during frying
Fry the Potatoes:
Heat enough vegetable oil in a heavy pan over medium-high so potatoes have room to float. Slide in the rounds and cook until golden and shatteringly crisp about four to five minutes per side. Once golden lift them out onto a paper towel and sprinkle immediately with salt black pepper and garlic powder while hot
Marinate the Beef:
In a bowl toss thinly sliced beef with soy sauce cornstarch and black pepper. Let sit for about five minutes so the meat absorbs flavor and tenderizes from the cornstarch
Sear the Beef:
Heat vegetable oil in a hot pan or wok. Working in batches if needed, quickly sear your marinated beef strips for two to three minutes until just browned. Do not overcrowd or the beef will steam
Sauté the Vegetables:
With the beef set aside add chopped onion minced garlic and sliced chili to the same pan. Stir constantly so nothing burns and cook until onions turn translucent and garlic is super fragrant about one to two minutes. Add the sliced red and green bell pepper and let them cook until just starting to soften another two minutes
Mix and Add Sauce:
Combine soy sauce oyster sauce hoisin sauce sugar and broth in a bowl. Pour over the sautéed veggies and bring to a simmer then drizzle in your cornstarch slurry. The sauce will rapidly thicken as you stir
Finish the Dish:
Return the browned beef to the pan tossing everything so the sauce clings and the stir-fry looks glossy. Let bubble together for another minute so flavors meld
Serve:
Arrange your hot crispy potatoes next to that saucy beef. You can spoon some sauce over the potatoes or dip as you eat
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