This steak and potato stir fry is delicious! It’s hearty and a fun fusion between meat and potatoes and stir fry. It’s flavor packed with sesame, sweet peppers, onion, (optional) mushrooms, garlic, ginger and more along side the steak and potatoes.
This dish goes great over or along side rice, cauliflower “fried rice” or zucchini lo mien noodles, cabbage chow mien or stir fried noodles. It’s also delicious on it’s own.
In this recipe you sear the steak first then let it rest while you cook the rest of the ingredients. The steak is cooked rare at this point but will finish up cooking to a nice medium rare when you add it to the mixture at the end. This step helps insure you get tender chunks of steak when you eat this and the steak keeps that seared flavor, caramelization and it doesn’t get boiled, because no one loves boiled steak.
The addition of mushrooms in this recipe is completely optional, if you love mushrooms then add them if you don’t keep them out. I love mushrooms now but when I was younger I couldn’t think of a less appealing addition. When I hit my 20’s I suddenly started craving them, which was so bizarre considering I had avoided them like the plague my whole childhood and adolescence. I remember grabbing a box of mushrooms at the store bringing it home and thinking “what am I doing?” I cooked them up with butter and touch of soy sauce and that was it, I’ve been hooked ever since. Funny how our taste buds can change through the years.
This recipe will feed 4 hungry adults or a family of 6 if you have children. I hesitated making the serving size 5 or 6 but I always lean on the side of larger portion sizes and smaller serving sizes because I figure it’s always better to have too much food then to be running short. This dish also makes for great next day leftovers!
What you need to make steak and potato stir fry:
Serves 4 people
- 1 pound steak – any cut will work, top sirloin, petite sirloin, tri-tip, etc.
- Sprinkle of salt
- Sprinkle of black pepper – ground Szechuan peppercorns can also be used
- 3 tablespoons sesame oil
- 3 red potatoes – diced
- 1 cup water
- 1 yellow or white onion – sliced into strips
- 1 large red bell pepper – cut into chunks
- 1 tablespoon garlic – minced
- 2 teaspoons fresh ginger – minced or 1/2 teaspoon ground ginger
- 1 cup mushrooms – optional
- 2/3 cup water
- 1/4 cup soy sauce – liquid aminos or coconut aminos will work as well
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Season steak with a nice sprinkle of salt and black or Szechuan pepper.
- Heat a skillet or wok to high heat and add 3 tablespoons sesame oil.
- Sear steak for roughly 2 minutes per side then remove steak from heat and set aside to rest.
- While steak is resting, add potatoes to skillet or wok, along with 1 cup water.
- Cook for roughly 7 minutes or until potato chunks begin to soften, pierce one with a fork to check tenderness, they can have a little firmness still at this point, they don’t need to be completely soft.
- Add onions, pepper chunks and mushrooms (if using them), to potatoes and cook for roughly 2 minutes until the onions, peppers and mushrooms begin to soften slightly.
- Add the garlic and ginger and stir.
- Add water and soy sauce and stir for a minute or two until everything is nicely coated and let everything simmer for a minute while you cut up your steak.
- Slice steak into bite sized chunks and add to the skillet or wok.
- Stir everything together.
- In a separate small bowl, mix together the cornstarch and water and quickly pour and stir mixture into stir fry.
- Once stir fry sauce begins to thicken, remove from heat.
- Salt and pepper to taste if desired.
- Serve over rice or along side stir fried rice or noodles.
Steak and Potato Stir Fry
Ingredients
- 1 pound beef steak Any cut will work, top sirloin, petite sirloin, tri-tip, etc.
- Sprinkle of salt
- Sprinkle of black pepper Ground Szechuan peppercorns can also be used
- 3 tablespoons sesame oil
- 3 red potatoes – diced
- 1 cup water
- 1 yellow or white onion – sliced into strips
- 1 large red bell pepper – cut into chunks
- 1 tablespoon garlic – minced
- 2 teaspoons fresh ginger – minced or 1/2 teaspoon ground ginger
- 1 cup mushrooms – optional
- 2/3 cup water
- 1/4 cup soy sauce
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Season steak with a nice sprinkle of salt and black or Szechuan pepper.
- Heat a skillet or wok to high heat and add 3 tablespoons sesame oil.
- Sear steak for roughly 2 minutes per side then remove steak from heat and set aside to rest.
- While steak is resting, add potatoes to skillet or wok, along with 1 cup water.
- Cook for roughly 7 minutes or until potato chunks begin to soften, pierce one with a fork to check tenderness, they can have a little firmness still at this point, they don’t need to be completely soft.
- Add onions, pepper chunks and mushrooms (if using them), to potatoes and cook for roughly 2 minutes until the onions, peppers and mushrooms begin to soften slightly.
- Add the garlic and ginger and stir.
- Add water and soy sauce and stir for a minute or two until everything is nicely coated and let everything simmer for a minute while you cut up your steak.
- Slice steak into bite sized chunks and add to the skillet or wok.
- Stir everything together.
- In a separate small bowl, mix together the cornstarch and water and quickly pour and stir mixture into stir fry.
- Once stir fry sauce begins to thicken, remove from heat.
- Salt and pepper to taste if desired.
- Serve over rice or along side stir fried rice or noodles.