|Sat Fat 6.4g||32%|
For this recipe, first boil the potatoes in a pan of hot water. Once cooked, remove from the pan and allow to cool before slicing into 2cm discs.
Mix the meat marinade up in a small bowl. Slice the steak against the grain and at an angle into 1cm thick pieces. Place in a sandwich bag with the meat marinade and set aside while you prepare the rest of the ingredients.
Combine the ginger, garlic and spring onion in a bowl and set aside. Prepare the sauce in a bowl and set aside.
Heat 1tbsp groundnut oil in a wok or large non-stick saucepan. When it is very hot, add the steak and sizzle for 30 seconds each side. Using tongs, remove the steak from the pan and place to the site on a plate. Then, add a dash more oil and wait until it heats up before adding the potatoes. Allow 30 seconds to crisp up before flipping them to crisp the other side.
Remove the potatoes from the pan and place to one side. Add more oil before adding the peppers and onion. After about 3 minutes, when the vegetables have softened, remove from the pan and transfer to another plate.
Add the last bit of oil along with the ginger, garlic and spring onion, stir briefly to cook before adding the sauce ingredients (stir before adding so the cornflour is mixed in). As soon as it begins to boil and thicken, tip all the cooked ingredients back into the pan to coat.
Stir immediately, topped with the green part of the spring onions to garnish.
TIP Buy pre-sliced steak to speed up the preparation time.
Take a look at how to make this tasty dish below and many more potato recipe videos on our video hub.
400g Rooster potatoes boiled, cooled and sliced into 2cm discs
200g bavette / flank steak / minute steak (a flat cut steak)
2tbsp groundnut oil (or another flavourless oil)
1 onion, thinly sliced
1 green pepper, cut into chunks
1 red pepper, cut into chunks
3cm ginger, finely chopped
2 garlic cloves, finely chopped
2 spring onions, white parts finely chopped, green parts set aside for garnish
For the steak marinade
1tsp light soy sauce
1tsp Shaoxing wine (or dry sherry)
For the pepper sauce
2tbsp light soy
2tbsp Shaoxing wine (or dry sherry)
1tsp ground black pepper
Here's a great idea for you to use up any leftovers that you may have from your Sunday lunch, or indeed any midweek roasts that you have conjured up!
Add some delightful flavours and textures to your salad with crème fraiche, beetroot, and new potatoes.
"I’m so excited to share this recipe with you, it’s such a winner! It’s so quick to throw together and so satisfying. I love using potatoes instead of noodles, it’s a really fun twist on the dish and a nice new way to use a simple ingredient. The flavours in this are so great too – the mix of sesame, ginger, chilli and coriander with spring onions, peppers, kale and mushrooms is just so delicious. Can’t wait to hear what you all think!"