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
Living and Cooking Vietnamese by Paula Tran
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.
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