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Crispy potatoes with saucy beef is that comfort food my whole family swarms the kitchen for on weekends. Imagine golden slices of potato layered next to stir-fried beef, peppers, and onions slicked with a glossy savory sauce you want to drizzle on everything. Whether it is a cozy night or you want to impress your guests, this dish brings restaurant vibes with simple pantry ingredients.

I whipped this up after a long workday on a whim and my husband basically licked his plate clean. Months later, it is my crowd-pleasing go-to when friends drop by unannounced.

Ingredients

• Potatoes: Peeled russets or Yukon golds make the crispiest rounds. Look for firm potatoes without green spots
• Olive oil: Helps the potatoes turn golden when frying. Use extra virgin if you want deeper flavor
• Salt and black pepper: Bring out the natural flavor of both the beef and potatoes. Go with freshly ground pepper for brightness
• Garlic powder: Infuses the potatoes with a mellow, roasted flavor
• Vegetable oil: Has a high smoke point so the potatoes fry evenly
• Beef: Sirloin or flank steak gets tender fast when sliced thin. Choose cuts with some marbling for flavor
• Soy sauce: In both marinade and sauce adds umami and the classic stir-fry taste. Use low sodium if you prefer
• Cornstarch: Locks in juiciness for the beef and thickens the sauce
• Red and green bell pepper: Brighten up the plate and give a sweet crunch. Pick peppers with vivid color and shiny skins
• Onion and garlic: Essential for the aromatic base. Choose fresh cloves for best taste
• Green chili: Optional for those who love a little heat. Use fresh chili for a sharper kick
• Oyster sauce and hoisin sauce: Give deep, hint-of-sweet complexity. Taste your sauces before using since brands can vary
• Sugar: Balances the savoriness
• Beef broth or water: Helps bring the sauce together and create a silky texture

Step-by-Step Instructions

Prepare the Potatoes:

Boil your peeled potato rounds in salted water for five minutes just until they begin to soften. Drain well and pat dry with a paper towel so you get that crispy finish during frying

Fry the Potatoes:

Heat enough vegetable oil in a heavy pan over medium-high so potatoes have room to float. Slide in the rounds and cook until golden and shatteringly crisp about four to five minutes per side. Once golden lift them out onto a paper towel and sprinkle immediately with salt black pepper and garlic powder while hot

Marinate the Beef:

In a bowl toss thinly sliced beef with soy sauce cornstarch and black pepper. Let sit for about five minutes so the meat absorbs flavor and tenderizes from the cornstarch

Sear the Beef:

Heat vegetable oil in a hot pan or wok. Working in batches if needed, quickly sear your marinated beef strips for two to three minutes until just browned. Do not overcrowd or the beef will steam

Sauté the Vegetables:

With the beef set aside add chopped onion minced garlic and sliced chili to the same pan. Stir constantly so nothing burns and cook until onions turn translucent and garlic is super fragrant about one to two minutes. Add the sliced red and green bell pepper and let them cook until just starting to soften another two minutes

Mix and Add Sauce:

Combine soy sauce oyster sauce hoisin sauce sugar and broth in a bowl. Pour over the sautéed veggies and bring to a simmer then drizzle in your cornstarch slurry. The sauce will rapidly thicken as you stir

Finish the Dish:

Return the browned beef to the pan tossing everything so the sauce clings and the stir-fry looks glossy. Let bubble together for another minute so flavors meld

Serve:

Arrange your hot crispy potatoes next to that saucy beef. You can spoon some sauce over the potatoes or dip as you eat

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When I first tried making this I forgot to pat my potatoes dry and they went from golden brown straight to soggy. Now I stand by with a towel every single time. That pan of golden potato rounds reminds me of holidays when my dad used to sneak a hot one off the plate before dinner.

Storage Tips

Leftovers keep well for two days in a sealed container in the fridge. Re-crisp the potatoes in a hot oven or air fryer to get their crunch back. Do not freeze the full dish as the potatoes may turn mushy but you can freeze the cooked beef and sauce on their own for meal prep

Ingredient Substitutions

If you do not eat beef boneless chicken thighs or even tofu work great in the sauce. Sweet potatoes offer a twist on that classic crisp and baby potatoes are fine if that is what you have. For a gluten-free version switch soy and oyster sauce for tamari and a gluten-free oyster sauce alternative

Serving Suggestions

This makes a full meal as is but pairs beautifully with steamed white rice for soaking up extra sauce. Add a handful of chopped green onions or cilantro at the finish for color and freshness. A simple cucumber salad on the side brings a cool refreshing bite

Cultural History

This dish is a play on popular Chinese stir fries that mix crispy elements and saucy meats. Potatoes often appear in North Asian and Chinese street food where that sweet contrast of crisp fries and rich beef sauce brings people back for seconds. Home cooks love it because the ingredients are affordable and the flavors never get old

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This dish will feel like a restaurant-worthy moment on any night of the week!

Frequently Asked Questions

→ How do you make potatoes extra crispy?

Boil the potato slices briefly, pat them dry thoroughly, and fry in hot oil until golden on both sides. Season immediately after frying for maximum crunch.

→ Which cut of beef works best?

Sirloin or flank steak are ideal, as they’re tender and cook quickly in high heat, keeping the beef juicy.

→ Can I substitute the bell peppers?

Yes, you can use other colorful vegetables like zucchini, carrots, or snap peas for a similar crunch and sweetness.

→ Is the green chili necessary?

Green chili is optional and adds mild heat. Omit if you prefer a milder dish, or swap with a pinch of chili flakes.

→ How do you prevent the beef from drying out?

Marinate the beef briefly and cook over high heat for just a few minutes. Avoid overcooking to maintain tenderness.

→ Can this dish be made in advance?

For best texture, serve immediately. However, you can prep the potatoes and vegetables ahead, then cook fresh before serving.