Ingredients

• 150g lean beef (e.g., flank steak or sirloin), thinly sliced against the grain
• 1 medium potato (about 150g), peeled and cut into 1/2-inch cubes
• 1 tbsp low sodium soy sauce
• 1 tsp cornstarch
• 1 tsp rice wine vinegar
• 1/2 tsp sesame oil (optional)
• 1/4 tsp white pepper
• 1 tbsp water or beef broth, divided
• 1 tbsp cooking oil (e.g., canola or grapeseed), divided
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated or finely minced
• 1 small green onion, sliced (white and green parts separated)
• Pinch of red pepper flakes (optional)

Steps

1. In a small bowl, marinate the sliced beef with 1/2 tbsp soy sauce, cornstarch, 1/4 tsp white pepper, and 1/2 tbsp water or broth. Mix well and set aside for 10-15 minutes.
2. Prepare the stir-fry sauce: In another small bowl, combine the remaining 1/2 tbsp soy sauce, rice wine vinegar, sesame oil (if using), the remaining 1/2 tbsp water or broth, and red pepper flakes (if using). Stir well and set aside.
3. Heat 1/2 tbsp cooking oil in a non-stick pan or wok over medium-high heat. Add the potato cubes and stir-fry for 5-7 minutes, until tender-crisp and lightly browned. Remove potatoes from the pan and set aside.
4. Add the remaining 1/2 tbsp cooking oil to the same pan. Once hot, add the marinated beef in a single layer and stir-fry for 2-3 minutes until browned and cooked through. Remove beef from the pan and set aside.
5. Reduce heat to medium. Add minced garlic, grated ginger, and the white part of the green onion to the pan. Sauté for about 30 seconds until fragrant.
6. Return the cooked potatoes and beef to the pan.
7. Pour the prepared sauce over the ingredients.
8. Toss everything together for 1-2 minutes, ensuring the sauce evenly coats the beef and potatoes and slightly thickens.
9. Stir in the green part of the green onion.
10. Serve immediately.