Stir-Fried Beef with Crispy Fried Potatoes

Name: Stir-Fried Beef with Crispy Fried Potatoes
Yield: serves 2 or 3 as a main dish, or 4 to 6 with 2 or 3 other dishes
Ingredients: 4 russet potatoes, about 1/2 pound each, peeled, halved lengthwise, and cut into 1/4-inch-thick half circles; Corn oil or canola oil for deep-frying, plus 1 tablespoon for stir-frying; Beef Stir-Fry Marinade (page 319); 3/4 pound flank steak, cut across the grain into strips about 3 inches long, 3/4 inch wide, and a scant 1/4 inch thick; Salt; 1/2 small yellow onion, sliced lengthwise 1/2-inch thick; 2 cloves garlic, finely chopped; Black pepper; 3 or 4 sprigs cilantro

December 14, 2011

This is a fine example of a Vietnamese hybrid dish. In many Viet cookbooks, the prescribed method for cooking potatoes is the double-fry approach (a Belgian technique introduced by the French), which yields nongreasy potatoes that are crispy on the outside and tender on the inside. Atop the perfectly fried potatoes is a mound of stir-fried beef, the juices of which penetrate the potatoes to give them great savoriness. Enjoy this East-meets-West dish as is, with a boiled green vegetable or green salad to round out the meal. Or, treat it like a stir-fry and eat it with rice (as I like to) as part of a traditional Viet meal.

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