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Vietnamese Beef & Potatoes Bo Xao Khoai Tay

Vietnamese Beef & Potatoes Bo Xao Khoai Tay

Ingredients

Scale

Beef & Marinade

  • 12 to 16 ounces (1 pound beef) round preferred, thinly sliced against the grain into strips about 1/4″ by 1/2″ by 4″
  • 1 tablespoon oyster sauce or hoisin
  • 1 teaspoon fish sauce
  • 1 teaspoon soy sauce
  • 3/4 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

The Potatoes & Finishing the Dish:

  • 2 medium-largish potatoes (scrubbed and unpeeled is fine)
  • oil, enough for a depth of about 3 to 4 inches in pan
  • salt to taste
  • Oil for stir-frying, about 2 tablespoons
  • 1 onion sliced in about 1/3” widths, pole to pole
  • 2 to 3 cloves garlic, minced
  • 1/4 cup plus 2 tablespoons water
  • 1 tablespoon soy sauce
  • fish sauce to taste, a teaspoon and up to a tablespoon
  • 2 green onions, thinly sliced for garnish
  • Rice for serving

Instructions

Beef & Marinade

Mix together beef and 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 water to cover, cover the bowl with plastic wrap and 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 moister.

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 paper towel lined 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 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. Immediately add the water, soy and fish sauce, stir, briefly heat through and remove from heat. 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.

Keywords: Asian, Bargain Meal of the Week, Beef, potato chips, Potatoes, Round Steak, Vietnamese

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