Beef and French-fried Potatoes (Thit Bo Xao Khoai Tay)

Serving Size: 6

3 potatoes -- peeled and sliced
1/2 tsp Cornstarch
1/2 c Water
1 lb round steak -- sliced
4 garlic cloves -- minced
3 tsp Fish sauce
1 onion -- wedged
1/2 tsp Pepper
2 Green onions -- chopped
1 Cooking oil
1 tomato -- small cubes
  • Cover bottom of skillet with approximately 1/2 inch of cooking oil and bring to a medium-high heat. Drop in potato strips and fry until golden brown; remove, drain, and set aside. pour off all of oil xcept 3-4 tb.
  • Stir the cornstarch into the water and add the fish sauce. Reheat the remaining oil in skillet and briefely sautee the onion wedges and garlic.
  • Next add the beef and stir-fry for approximately two minutes. Then add the tomato cubes and the green onions. As you stir, add the cornstarch mixture. Cook for 3-4 minutes, until the liquid is reduced slightly.
  • Return the potatoes to the skillet. Strir well and allow time just to heat through. Add pepper to taste. Serve.
Living and Cooking Vietnamese by Paula Tran

copyright 2008