Ingredients:
Cooking oil
3 potatoes, peeled and sliced
1/2 tsp. Cornstarch
1/2 cup water
3 tsp. Fish sauce
4 garlic cloves, minced
1 onion, wedged into 8 pcs.
1 lb. top round steak, sliced thin
1 ripe tomato, cut into small dice
2 green onions, chopped
1/2 tsp. pepper
Cooking oil
3 potatoes, peeled and sliced
1/2 tsp. Cornstarch
1/2 cup water
3 tsp. Fish sauce
4 garlic cloves, minced
1 onion, wedged into 8 pcs.
1 lb. top round steak, sliced thin
1 ripe tomato, cut into small dice
2 green onions, chopped
1/2 tsp. pepper
Preparation
Preparation:
Put 1/2 inch of cooking oil in a heavy skillet and bring to a medium-high heat. Fry the potato strips until golden brown. Remove, drain, and set aside. Pour off all of the oil except 3-4 tbsp.. Stir the cornstarch into the water until all the lumps are gone and add the fish sauce. Reheat the remaining oil in skillet and briefly sauté the onion wedges and garlic.
Add the beef strips and stir-fry for about two minutes. Then add the tomato and 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. Stir well and allow time just to heat through. Add pepper to taste. Serve.
