Beef and potatoes over rice
Souped Up Recipes · ♥ 3.2K likes · 43.1K views · 6 min video
Read about steaks in the BrightCulinary Book
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Ingredients
Method
Techniques
- 2–3 tbsp cooking oil
- 2½ tsp cornstarch
- 1 tbsp water
- 1 piece boneless rib-eye steak
Cut the rib-eye into 2/3-inch-thick strips, then dice into 2/3-inch cubes.
- ½ tsp salt
- ½ tsp black pepper
- ⅓ tsp baking soda
- 1½ tbsp cooking oil
- 1 whole potato
- 2 whole carrots
Marinate the beef with salt, black pepper and baking soda; drizzle in 1.5 tbsp cooking oil, mix and set aside.
- 2 cup beef stock
Peel the potato and carrots, cut into chunks, put in a sauce pot with 2 cups beef stock and cook 10 to 15 minutes until fork tender.
- ¼ whole purple onion
- ⅓ whole red bell pepper
- ⅓ whole green bell pepper
- 1½ tbsp garlic
- ½ tbsp ginger
Cut the onion and the red and green bell pepper; finely mince the garlic and ginger.
Preheat a frying pan until a sprinkle of water beads and slides across the surface; wipe off the water, add cooking oil and swirl.
Testing the pan's heat with water
Add the beef, spread it out and sear 20 to 30 seconds per side until golden; keep total searing under 2 minutes.
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 2 tsp dark soy sauce
- 1 tsp cumin powder
- ½ tsp five spice powder
Clear a space, add the garlic and ginger, then the soy sauce, oyster sauce, dark soy sauce, cumin powder and five spice powder; let the heat slightly caramelize the soy sauce.
Toss in the onion and bell peppers and stir about 30 seconds to keep them crunchy.
Onion and peppers, briefly
Pour in the potatoes, carrots and stock to deglaze the pan; check the sauce consistency.
Stir in cornstarch water until the sauce is slightly creamy; turn off the heat and taste, adjusting salt if the stock was unsalted.