This steak and white potato stir fry is delicious! It'due south hearty and a fun fusion between meat and potatoes and stir fry. It'due south flavor packed with sesame, sugariness peppers, onion, (optional) mushrooms, garlic, ginger and more than along side the steak and potatoes.

This dish goes great over or along side rice, cauliflower "fried rice" or zucchini lo mien noodles, cabbage grub mien or stir fried noodles. It's besides delicious on information technology's own.

In this recipe yous sear the steak offset so let it rest while you melt the remainder of the ingredients. The steak is cooked rare at this point just volition finish up cooking to a squeamish medium rare when you add it to the mixture at the stop. This step helps insure you get tender chunks of steak when you lot eat this and the steak keeps that seared flavour, caramelization and it doesn't get boiled, because no one loves boiled steak.

The add-on of mushrooms in this recipe is completely optional, if you lot love mushrooms and so add them if you don't go on them out. I love mushrooms at present just when I was younger I couldn't call back of a less appealing improver. When I hit my xx'southward I suddenly started peckish them, which was so bizarre considering I had avoided them like the plague my whole babyhood and adolescence. I call up grabbing a box of mushrooms at the shop bringing information technology home and thinking "what am I doing?" I cooked them upwardly with butter and touch on of soy sauce and that was it, I've been hooked always since. Funny how our taste buds can change through the years.

This recipe will feed 4 hungry adults or a family of 6 if yous have children. I hesitated making the serving size v or 6 just I always lean on the side of larger portion sizes and smaller serving sizes because I figure it'due south always better to take as well much food then to exist running brusk. This dish besides makes for swell side by side day leftovers!

What you need to make steak and potato stir fry:

Serves 4 people

  • ane pound steak – whatever cutting will piece of work, top sirloin, petite sirloin, tri-tip, etc.
  • Sprinkle of salt
  • Sprinkle of black pepper – ground Szechuan peppercorns can also be used
  • three tablespoons sesame oil
  • 3 scarlet potatoes – diced
  • 1 cup water
  • one yellow or white onion – sliced into strips
  • one big cherry bong pepper – cut into chunks
  • 1 tablespoon garlic – minced
  • 2 teaspoons fresh ginger – minced or ane/2 teaspoon ground ginger
  • 1 loving cup mushrooms – optional
  • 2/3 loving cup water
  • 1/4 cup soy sauce – liquid aminos or coconut aminos will work too
  • 2 tablespoons cornstarch
  • 2 tablespoons h2o

Instructions

  1. Season steak with a prissy sprinkle of common salt and black or Szechuan pepper.
  2. Heat a skillet or wok to high rut and add 3 tablespoons sesame oil.
  3. Sear steak for roughly 2 minutes per side then remove steak from oestrus and ready aside to residual.
  4. While steak is resting, add together potatoes to skillet or wok, forth with 1 cup water.
  5. Melt for roughly 7 minutes or until potato chunks begin to soften, pierce one with a fork to bank check tenderness, they can have a piddling compactness still at this betoken, they don't need to be completely soft.
  6. Add together onions, pepper chunks and mushrooms (if using them), to potatoes and cook for roughly 2 minutes until the onions, peppers and mushrooms begin to soften slightly.
  7. Add together the garlic and ginger and stir.
  8. Add water and soy sauce and stir for a infinitesimal or 2 until everything is nicely coated and allow everything simmer for a minute while yous cut up your steak.
  9. Slice steak into bite sized chunks and add to the skillet or wok.
  10. Stir everything together.
  11. In a separate modest bowl, mix together the cornstarch and water and chop-chop pour and stir mixture into stir fry.
  12. In one case stir fry sauce begins to thicken, remove from heat.
  13. Table salt and pepper to taste if desired.
  14. Serve over rice or along side stir fried rice or noodles.

Steak and Irish potato Stir Fry

This deliciously flavorful steak and tater stir fry is a tasty fusion twist on the classic meat and potatoes.

Prep Time 10 mins

Cook Time 20 mins

Class: Dinner, Lunch, Main Course

Cuisine: American, Asian, Dinner

Keyword: Bong Peppers, Dinner, main course, Mushrooms, Potatoes, Steak, stir fry, Weeknight Dinner

Servings: four people

  • 1 pound beef steak Any cut will piece of work, top sirloin, petite sirloin, tri-tip, etc.
  • Sprinkle of salt
  • Sprinkle of black pepper Footing Szechuan peppercorns can also exist used
  • 3 tablespoons sesame oil
  • three scarlet potatoes – diced
  • 1 cup h2o
  • one yellow or white onion – sliced into strips
  • 1 large red bell pepper – cut into chunks
  • 1 tablespoon garlic – minced
  • 2 teaspoons fresh ginger – minced or 1/ii teaspoon ground ginger
  • ane cup mushrooms – optional
  • 2/3 cup water
  • 1/four cup soy sauce
  • 2 tablespoons cornstarch
  • ii tablespoons water

  • Season steak with a nice sprinkle of salt and blackness or Szechuan pepper.

  • Heat a skillet or wok to loftier estrus and add 3 tablespoons sesame oil.

  • Sear steak for roughly 2 minutes per side then remove steak from heat and set aside to rest.

  • While steak is resting, add together potatoes to skillet or wok, along with i loving cup water.

  • Melt for roughly vii minutes or until white potato chunks begin to soften, pierce one with a fork to check tenderness, they can have a fiddling firmness withal at this point, they don't need to be completely soft.

  • Add onions, pepper chunks and mushrooms (if using them), to potatoes and cook for roughly two minutes until the onions, peppers and mushrooms begin to soften slightly.

  • Add the garlic and ginger and stir.

  • Add water and soy sauce and stir for a minute or two until everything is nicely coated and let everything simmer for a infinitesimal while you cut up your steak.

  • Slice steak into bite sized chunks and add to the skillet or wok.

  • Stir everything together.

  • In a split pocket-sized basin, mix together the cornstarch and h2o and quickly pour and stir mixture into stir fry.

  • In one case stir fry sauce begins to thicken, remove from heat.

  • Salt and pepper to gustation if desired.

  • Serve over rice or forth side stir fried rice or noodles.