Beef and Potatoes is one of my all-time favorite stir-fry dishes. I usually make this dish with nicely seared steak and big slices of fried potatoes. But today, we’re going to make it with ground beef to make it easier and simpler. Don’t worry about it! The flavor will still be there.
Ground Beef and Potato Stir-Fry ( 3-4 servings)
Ingredients:
- 1 lb (450g) potatoes
- 1/4 green bell pepper
- 1/4 red bell pepper
- 3 garlic cloves
- 1 tsp (4g) grated ginger
- 3 green onions, divided
- 3 tbsp neutral-tasting oil, divided
- Kosher salt, to taste
- 1 lb (450g) ground beef
- 1/2 tbsp toasted sesame oil
Sauce:
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1.5 tbsp sugar
- 1 tsp chicken bouillon powder
- 1/2 tsp dark soy sauce (optional), for color
- 2 tbsp Shaoxing wine (or mirin, dry sherry, water, etc.)
- Black pepper, to taste
- 1/4 cup (60ml) water
- 1 tbsp cornstarch
Instructions:
PREP INGREDIENTS
1. Prep the vegetables: Cut the potatoes and bell peppers into small, bite-sized cubes. Finely chop the garlic cloves. Grate a small knob of ginger, about 1 teaspoon. Thinly slice the green onions, separating the whites and greens.
2. Make the sauce: In a small container, add all the sauce ingredients and mix well. Set aside.
MAKE GROUND BEEF AND POTATOES
1. In a large wok (or pan), add 2 tablespoons of oil and heat over medium-high heat. Once it gets nice and hot, add the potatoes, season with a pinch of salt, and sear for 8 minutes, or until golden brown and cooked through. Remove from the wok and set aside.
(If pan-frying feels like too much work for you, you can cook the potatoes into an air fryer. For extra crispiness and flavor, you can also try shallow-frying or deep-frying.)
2. In the same wok, add 1 tablespoon of oil and heat over high heat. Once heated, add the ground beef and spread it out evenly. Sear for 1 to 2 minutes or until the bottom is nicely browned.
3. Flip, break up the beef, and stir-fry for 3 minutes. (To evaporate most of the liquid and render out the fat, make sure to keep stirring it.)
4. Add the garlic, ginger, and white parts of the green onions. Sauté for 1 to 2 minutes over medium-high heat.
5. Add the potatoes and bell peppers. Stir-fry for 1 minute or until everything is nicely coated in the oil.
6. Give the sauce a quick stir and pour it in. Toss everything together for 1 minute. Turn the heat off, add the sesame oil, and give it a final mix. Transfer to a serving plate and finish with the green parts of the green onions. Serve with hot rice. Enjoy!
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Ingredients
1 lb (450g) potatoes
1/4 green bell pepper
1/4 red bell pepper
3 garlic cloves
1 tsp (4g) grated ginger
3 green onions, divided
3 tbsp neutral-tasting oil, divided
Kosher salt, to taste
1 lb (450g) ground beef
1/2 tbsp toasted sesame oil
- Sauce:
3 tbsp soy sauce
1 tbsp oyster sauce
1.5 tbsp sugar
1 tsp chicken bouillon powder
1/2 tsp dark soy sauce (optional), for color
2 tbsp Shaoxing wine (or mirin, dry sherry, water, etc.)
Black pepper, to taste
1/4 cup (60ml) water
1 tbsp cornstarch
Directions
- Prep Ingredients
- Prep the vegetables: Cut the potatoes and bell peppers into small, bite-sized cubes. Finely chop the garlic cloves. Grate a small knob of ginger, about 1 teaspoon. Thinly slice the green onions, separating the whites and greens.
- Make the sauce: In a small container, add all the sauce ingredients and mix well. Set aside.
- Make Ground Beef and Potatoes
- In a large wok (or pan), add 2 tablespoons of oil and heat over medium-high heat. Once it gets nice and hot, add the potatoes, season with a pinch of salt, and sear for 8 minutes, or until golden brown and cooked through. Remove from the wok and set aside. (If pan-frying feels like too much work for you, you can cook the potatoes into an air fryer. For extra crispiness and flavor, you can also try shallow-frying or deep-frying.)
- In the same wok, add 1 tablespoon of oil and heat over high heat. Once heated, add the ground beef and spread it out evenly. Sear for 1 to 2 minutes or until the bottom is nicely browned.
- Flip, break up the beef, and stir-fry for 3 minutes. (To evaporate most of the liquid and render out the fat, make sure to keep stirring it.)
- Add the garlic, ginger, and white parts of the green onions. Sauté for 1 to 2 minutes over medium-high heat.
- Add the potatoes and bell peppers. Stir-fry for 1 minute or until everything is nicely coated in the oil.
- Give the sauce a quick stir and pour it in. Toss everything together for 1 minute. Turn the heat off, add the sesame oil, and give it a final mix. Transfer to a serving plate and finish with the green parts of the green onions. Serve with hot rice. Enjoy!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
