Roast Beef with Potatoes

Name: Roast Beef with Potatoes
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Spiced beef; 1 potato; 1/2 green pepper; 1/2 Red pepper; A paragraph shallot; A paragraph ginger; A teaspoon salt; 2 crystal sugar; A teaspoon Five spice powder; A tablespoon Soy sauce; A tablespoon Water starch

by Old Yang's Kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

After preparing this dish, it can be done in ten minutes! The taste is absolutely unmistakable, rich and delicious, rich in color and balanced nutrition, especially suitable for office workers in a hurry. More suitable for students with meals.

I prepared it the night before, got up in the morning and put it in a lunch box. It tasted better when it was hot at noon. "

Roast Beef with Potatoes

1. The raw material diagram is shown in the figure.

2. Cut the large pieces of beef into smaller pieces, blanch them and remove them for drying. Cut the potatoes with a rolling blade, which means that the pieces of hob are thinly sliced. Fry the golden brown in a pan, or roast the golden brown in the oven.

3. Put oil in the pan and fry the chives and ginger. Add beef and stir-fry evenly.

4. Add potatoes, light soy sauce, dark soy sauce, rock sugar, five-spice powder, and stir-fry together. Mix one-third of the rice bowl with water.

5. Bring to a boil over high heat and cook for 5 minutes on medium heat. Add green and red peppers and fry them.

6. Just thicken. You can add MSG or chicken essence according to taste.

Tips:
1. Because the ingredients are all cooked, this dish is super fast to make. If you want to eat the topped rice, you should save more soup, the rice is delicious!

2. I tried to fry the potatoes very burnt once. The taste has a burnt aroma, which is very unique and a bit older than today's fried potatoes. If you are interested, you can try.

3. Although it is a fast-handed dish, the taste is not lacking at all. On the contrary, it has a different taste than the traditional stewed one. really tasty. Especially for making rice bowls.