Steak and Potato Stir-Fry
This Steak and Potato Stir-Fry is a fantastic filling dinner recipe that’s quick, easy, and packed with flavor. You’ll love how simple it is to prepare a complete meal in one pan.
Key Ingredients & Substitutions:
- Steak: Sirloin or flank steak works best. You can substitute with chicken breast if you prefer.
- Potatoes: Russet or Yukon Gold potatoes are great. Sweet potatoes are a good alternative.
- Soy Sauce: Use low-sodium soy sauce. Tamari is a gluten-free option.
- Vegetables: Bell peppers and onions add great flavor and texture. Feel free to add broccoli or snap peas.
Ingredients:
- 1 pound sirloin steak, thinly sliced
- 2 tablespoons vegetable oil, divided
- 2 medium potatoes, peeled and diced into ½-inch cubes
- 1 large bell pepper (any color), sliced
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- ¼ cup soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon brown sugar
- ½ teaspoon ginger powder
- Pinch of red pepper flakes (optional)
- Green onions, chopped, for garnish
- Sesame seeds, for garnish
How Much Time Will You Need?
- Total Time: 35 minutes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Servings: 4
- Tools Needed: Large skillet or wok, cutting board, sharp knife, small bowl.
Step-by-Step Instructions:
1. Prepare the Steak and Sauce
In a small bowl, whisk together the soy sauce, cornstarch, brown sugar, ginger powder, and red pepper flakes (if using). Set this sauce aside. Slice your steak thinly against the grain, which makes it more tender.
2. Cook the Potatoes
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the diced potatoes and cook for 8-10 minutes, stirring occasionally, until they are tender and lightly browned. Remove the potatoes from the skillet and set them aside.
3. Sauté the Vegetables
Add the remaining 1 tablespoon of oil to the skillet. Add the sliced bell pepper and onion, cooking for 3-5 minutes until they begin to soften. Stir in the minced garlic and cook for another minute until fragrant.
4. Cook the Steak
Push the vegetables to one side of the skillet. Add the sliced steak to the empty side and cook for 2-3 minutes, stirring, until it’s browned on all sides. Be careful not to overcrowd the pan.
5. Combine and Finish
Return the cooked potatoes to the skillet with the steak and vegetables. Pour the prepared sauce over everything. Stir well to coat all the ingredients and cook for 1-2 minutes until the sauce thickens.
6. Garnish and Serve
Remove the skillet from the heat. Garnish your delicious Steak and Potato Stir-Fry with chopped green onions and sesame seeds. Serve immediately for a satisfying filling dinner recipe.
Variation Ideas:
- Add a handful of broccoli florets or snap peas during the last few minutes of cooking the vegetables.
- For an extra kick, add a dash of your favorite hot sauce to the stir-fry sauce.
- Serve over a bed of steamed rice or quinoa for an even more substantial meal.
Storage Instructions:
Store any leftover Steak and Potato Stir-Fry in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through.
Frequently Asked Questions (FAQ):
Q: Can you prepare this dish ahead of time?
A: You can prep the ingredients, like slicing the steak and vegetables, a day in advance. However, for the best taste and texture, cook the stir-fry just before serving.
Q: How do you make sure the steak is tender?
A: Slice the steak thinly against the grain. Also, avoid overcooking it; stir-fries cook quickly.
Q: What kind of potatoes work best for stir-frying?
A: Russet or Yukon Gold potatoes are excellent as they hold their shape well and get nice and crispy.
Q: Is this dish gluten-free?
A: To make it gluten-free, use tamari instead of regular soy sauce. All other ingredients are typically gluten-free.
Q: Can you add other vegetables to this stir-fry?
A: Absolutely! Feel free to add mushrooms, carrots, or zucchini for extra nutrients and flavor.
Q: What if the sauce is too thick or too thin?
A: If it’s too thick, add a tablespoon of water or broth. If it’s too thin, whisk a little more cornstarch with water and stir it in.
