Stir Fried Beef

Stir-Fried Beef

One of the menus we serve in our “karenderia” way back when we had business of our own in Dumaguete City, Neg. Or. Our customers were mostly students of Foundation University and Silliman University and this dish was one of students all time favorite except for the additional potato dumpling that I added.

Ingredients:

½ Kilo Lean Beef
2 Tablespoons Olive oil
Potato dumplings (optional)

Sauce:
2 Potatoes (sliced in wedges)
2 Carrots (sliced in wedges or julienne)
1 Onion (sliced)
2 Cloves Garlic (finely chopped)
1 Cup Chicken or beef Stock
3 Tablespoons Soy Sauce
1 teaspoon cornstarch (dissolved in water)
Salt & Pepper

How To:

Slice lean beef in strips. In a very hot pan, add 2 tablespoons of olive oil, add beef and stir-fry until sides turn brown, remove from the pan and set aside.

With the same pan, add 2 Tablespoons of olive oil, sauté garlic and onion until translucent, add soy sauce, add potatoes, add chicken or beef stock, bring to boil and simmer for 5 minutes, add carrots, season with salt and pepper, simmer for another 2 minutes or until carrots are done. Add slowly cornstarch to thicken the sauce. Add the stir-fried beef and potato dumpling to the sauce and simmer for another minute. Add water or stock if you want it very saucy.

Tip :

1. To avoid lumpy sauce, dissolve cornstarch in water and add slowly in thin stream while stirring the sauce constantly until it thickens.