Beef & Marinade

Mix the beef and the marinade ingredients. Set aside for one hour.

The Potatoes & Finishing the Dish:

Thinly slice potatoes into rounds the thickness of thick potato chips. Add potatoes as they’re sliced into a microwave-safe bowl filled with water. Swish potatoes around, then strain and discard water.

Put potatoes back into the bowl, add three tablespoons oil, toss, and cover the bowl tightly with plastic wrap. Microwave for about five to six minutes or until potatoes are turning translucent on the edges. Remove, drain, then lay potatoes out on a thick, clean towels, cover with another, and press to remove excess moisture.

When ready to cook, heat oil to 350 degrees F. Fry potatoes in batches until golden brown, stirring now and then so potatoes will curl a bit, then when done, remove to a rack placed over a sheet tray. Salt lightly.

In the meantime, add oil to a large skillet. Heat to medium-high and add onions, cooking, stirring now and then until golden brown in spots and still crisp-tender. Add garlic and chiles if using and cook for a few seconds.

Push aside and add beef to the center of pan. Spread it out and let the beef sit for a minute or two until it releases, then stir together and cook, stirring as needed, until just barely cooked through. Once beef is cooked, immediately add the water, soy, and fish sauce, stir, briefly heat through, and remove from heat.

This is crucial: You’re not done yet. Taste and adjust seasonings, adding salt, pepper, more fish sauce or soy sauce, or a pinch or two of sugar if desired.

Place the potatoes on top of the hot beef mixture and gently toss together. Serve immediately. If there is going to be a delay in serving, hold the beef mixture and potatoes separately, then combine when ready to serve.

Garnish with green onion and serve with rice, if desired.