A bold and comforting fusion dish with crispy potatoes, tender marinated beef, and a rich, glossy sauce packed with umami. It’s like steak frites meets Asian stir-fry—hearty, colorful, and deeply satisfying.
🕒 Quick Recipe Summary
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: ~50 minutes
Servings: 4
Dietary Tags: Dairy-Free | High-Protein | Gluten-Free Option
🛒 Ingredients List
🥔 For the Potatoes
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3–4 medium Russet potatoes, sliced into ¼-inch rounds or wedges
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Salt, black pepper, and garlic powder, to taste
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Vegetable oil for frying
🥩 For the Beef
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1 lb sirloin or flank steak, thinly sliced against the grain
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1 tbsp soy sauce
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1 tbsp cornstarch
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Black pepper, to taste
🥗 For the Stir-Fry
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1 tbsp oil (use high-heat oil like avocado or canola)
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1 small onion, sliced
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3 cloves garlic, minced
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1 small green chili, sliced
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1 red bell pepper, sliced
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1 green bell pepper, sliced
🍶 For the Sauce
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2 tbsp soy sauce
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1 tbsp oyster sauce
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1 tbsp hoisin sauce (optional but recommended)
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1 tsp sugar
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¼ cup water
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1 tsp cornstarch (dissolved in 1 tbsp water)
👩🍳 Step-by-Step Instructions
1️⃣ Parboil the Potatoes
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Boil sliced potatoes in heavily salted water for 5 minutes.
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Drain well and pat dry completely.
2️⃣ Fry Until Golden
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Heat oil to 350°F (175°C).
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Fry potatoes in batches until deep golden and crisp (about 4 minutes per side).
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Season hot potatoes with salt, pepper, and garlic powder. Set aside on paper towels.
3️⃣ Marinate the Beef
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Toss beef with soy sauce, cornstarch, and a sprinkle of black pepper.
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Let sit for at least 5–10 minutes while prepping the veggies.
4️⃣ Sear the Beef
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Heat skillet or wok until smoking hot. Add oil.
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Sear beef in single layer—1 minute per side. Remove when browned but not fully cooked.
5️⃣ Aromatic Stir-Fry
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In the same pan, sauté onion, garlic, and green chili until fragrant (about 1 minute).
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Add bell peppers and stir-fry for 2–3 minutes until crisp-tender.
6️⃣ Make the Sauce
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Mix soy sauce, oyster sauce, hoisin (if using), sugar, and water in a bowl.
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Add to the pan and bring to a simmer.
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Slowly pour in cornstarch slurry, stirring constantly until thickened.
7️⃣ Final Assembly
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Return beef to the pan and simmer for 1 minute.
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The sauce should glossily coat the beef and vegetables.
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Serve hot over crispy potatoes. Spoon extra sauce on top.
💡 Tips for Success
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High-starch potatoes (like Russets) yield the crispiest results.
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Don’t overcrowd the pan when frying or searing—work in batches.
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For extra heat, add more chili or a dash of chili oil to the sauce.
🧊 Storage & Reheating
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Fridge: Store leftovers in an airtight container for up to 3 days.
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Reheat: Re-crisp potatoes in an air fryer or oven, then reheat stir-fry on the stovetop.
🔎 Nutrition & W-W Points (per serving, based on 4 servings)
Estimated Nutrition:
Calories: ~460 | Protein: 30g | Carbs: 30g | Fat: 23g
W-W Points:
➡️ 10 Points (includes fried potatoes, full-sugar sauces, and sirloin)
➡️ 7 Points (with air-fried potatoes and lean beef or ground turkey)
➡️ 5 Points (over steamed rice instead of fried potatoes + lean beef)
✅ Gluten-Free Tips
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Use gluten-free soy sauce (tamari) and check oyster and hoisin sauce labels for gluten content.
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Hoisin can be skipped or replaced with a GF-friendly alternative like coconut aminos + a dash of maple syrup.
❓ FAQs
Q: Can I skip the potatoes and serve with rice?
A: Absolutely—white rice or jasmine rice soaks up the sauce beautifully and lowers W-W points.
Q: What’s a vegetarian version of this?
A: Swap beef for crumbled tofu or mushrooms. Use the same marinade and sauce technique.
Q: Can I bake the potatoes instead of frying?
A: Yes! Toss in oil and roast at 425°F for 25–30 minutes, flipping halfway.
📝 Final Thoughts
This dish is bold, beautiful, and customizable—from the crispy golden potatoes to the glossy sweet-spicy beef. Whether you serve it over fries, rice, or eat it straight from the skillet, it’s a total weeknight upgrade.