Beef and mashed potatoes recipe
Last Updated on
At a Cantonese restaurant in Minneapolis, we came across something like this recipe. We tried to duplicate it here, and we think we succeeded!
The combination of lightly fried potatoes and tender beef is so delicious in a rich and flavorful sauce. There is a lot of umami in the it brings flavour to Asian cooking, making the food taste very meaty.
Serve this recipe with a fresh fruit salad for a cooling sensation and contrast of texture and flavour. Some cold beer on the side would be perfect.
What you need
. 1-1/2 pounds of half-crust (thinly sliced on the grain) 2 cups of beef broth 2 tablespoons oyster sauce 2 tablespoons low-sodium dressing 1 (18 oz) package frozen thinly sliced potatoes OR 1 – 2 tablespoons chopped potatoes.1/2 pound rosette potatoes (peeled and thinly sliced) 1/4 cup oil 3 tablespoons oil (divided) 1 onion (chopped) 3 cloves garlic (minced) 1 (8-ounce) package sliced mushrooms 1 tablespoon plus 2 teaspoons cornstarch
How to make it
In a large bowl, combine the beef broth, oyster sauce and soy sauce and mix well. Add the steak and stir. Bring the steak to room temperature while cooking the potatoes. Open potato parcels or prepare rosettes of potatoes. Place the potato slices on a kitchen towel and dry. Heat 1/4 cup of the oil in a large frying pan over medium-high heat until a drop of water passes as soon as it reaches the oil. Fry the potatoes, a handful at a time, until golden brown and crisp. You may need to add more oil to cook in batches. Drain the potatoes on a paper towel as you work. When all the potatoes are fried, drain the oil from the bottle and wipe out. Remove the marinade from the steak; reserve the marinade. Heat 1 teaspoon of the oil in the saucepan and add the steak; fry for 2 to 3 minutes, until browned. Remove the steak from the bottle. If necessary, add pan oil to the skillet and sauté the onion, garlic, and mushrooms in the mixture until the Vegetable Recipes are soft. Add the cornstarch to the reserved marinade and stir to combine. Add the reserved beef to the Vegetable Recipes in the sauce and fry until the sauce thickens. Stir in gently fried potatoes and stir fry for a few minutes to heat through. Serve immediately. I don’t serve this with rice because the potatoes provide starch. Nutritional Guidelines (per serving) Calories 627 Total fat 18 g Saturated fat 7 g Saturated fat 7 g Cholesterol 134 mg Sodium 1,665 mg Carbohydrate 58 g Fiber 7 g Protein 58 g (The nutritional information in our recipes is calculated from the ingredient database and should be considered an estimate. Individual results may vary.)
