Stir-Fry Beef With Fried Potatoes-Thit Bo Xao Khoai Tay Recipe

Happy birthday, dad! Making this dish brings back my childhood and it’s actually my little sister’s favorite dish (and mine too) when we were kids in Kansas City. I can remember my dad making this and he always enjoyed making it because he knew it was one of our favorite dishes! It was our comfort food and me and my sisters would fight over the heartiest and/or crispiest potato slices! The potatoes are sauced up in the beef marinade and we thought it was better than the beef slices alone!

My parents didn’t seem to mind, they let us eat all the potatoes while they ate the picked over potatoes and extra beef slices with their side of rice. It was the asian way, they let us eat all the good parts and they happily ate what we didn’t :) Thinking back it just warms my heart ❤️.

This dish takes only a few minutes to pull together (the only hard part is frying up all the potatoes). My dad used a tenderloin cut but tenderized the meat by velveting the meat (something many asian cultures do).

*Velveting: In asian cultures tougher beef cuts are made soft by velveting. This can also be done for other meats like chicken, pork, beef, shrimp, tofu, and to mushrooms and alternative meats as well…

For 1 pound of protein combine 1 tbsp. cornstarch, 1 tbsp. soy sauce, and 1 tbsp. oil.

INGREDIENTS

• ¼ cup canola oil

• 2 lbs small yukon potatoes (sliced into 1/4” thick rounds)

• 1lb of sliced beef (tenderloin, sirloin, top round or any other beef cut)

• 1 tbs cornstarch

• 1 tbs light EVOO oil

• 1 tbsp soy sauce

• 1/4 tsp onion powder

• 1/4 tsp garlic powder

• 2 tsp of crushed black pepper

• 3-4 cloves of garlic (chopped, minced)

• 1 tsp salt

• 1 tsp fish sauce (optional)

• 1 tbs oyster sauce

• ½ onion into half moon wedge slices

OPTIONAL GARNISH

Green onions (chopped finely)
Couple small cilantro sprigs

PREPARATION

1. Clean, peel, slice, then soak potatoes in a bowl of salted ice water.

2. Slice beef and season with 1 tbs soy sauce, 1 tbs cornstarch, 1 tbs oil, garlic, onion powder, garlic powder, and black pepper. Mix well, cover, and refrigerate for at least 30 minutes to allow cornstarch to transform into a thin gelatinous & tenderizing layer.

3. Drain and pat dry all potato slices

4. Heat 1/4 cup of oil in a large skillet over medium-high heat until hot (put chopstick in oil and if it bubbles it’s hot enough)

2.  Add some of the potatoes to hot oil and fry until golden brown and crispy on both sides. Drain on plate layered with paper towels and continue1 frying the rest of potatoes and set aside.

3. In a separate pan, add a couple tbs oil until hot and glossy. Then add sliced beef and lightly season with salt and pepper.

4. When meat is done to your liking add in sliced onion, fish sauce (optional) and oyster sauce. 

5. Taste the sauce, and add salt/pepper/fish sauce or soy sauce to your liking.

6. Then add fried potato crisps and toss gently to combine and immediately plate and serve hot.

7. Garnish with some fresh cilantro and scallions.