Stir Fried Beef and Potatoes

Ingredients

• 400 gbeef sirloin or rump, cut into small cubes
• 2 mediumpotatoes, peeled and cut into small cubes
• 3 clovesgarlic, minced
• 1 tbsplight soy sauce
• 1 tspcornflour
• 1spring onion, chopped
• 1 tbspginger, cut into matchsticks
• 60 ml (¼ cup)water
• to tastesalt
• optionalcumin
• to tasteoil

Instructions

1. 1

   Marinate the beef

   Mix the beef with the soy sauce, cornflour, a little oil, spring onion and ginger. Leave to marinate for 10 minutes.

2. 2

   Brown the beef

   Heat oil in a wok over a high heat. Stir-fry the beef until browned on all sides, then remove it and set it aside.

3. 3

   Cook the garlic

   Add a little more oil to the same wok if needed. Sauté the garlic until fragrant.

4. 4

   Cook the potatoes

   Add the potatoes and pour in the water. Cover and cook until the potatoes are tender and the water has evaporated.

5. 5

   Return the beef

   Put the beef back in the wok and stir-fry it with the potatoes.

6. 6

   Season and serve

   Season with salt and cumin, if using. Toss everything together until well combined and serve hot with rice.

What is stir-fried beef and potatoes?

This is a Chinese-style wok dish of beef and potato cubes, seasoned with soy sauce, garlic and ginger. Its appeal is the contrast between savoury beef and soft, hearty potatoes.

This version starts by marinating the beef, then cooks the potatoes in a covered wok with a little water. That sequence helps the potatoes become tender before everything is tossed together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 360 calories, 29g protein, 28g carbs, 14g fat.

The potatoes provide most of the carbohydrate, while beef supplies most of the protein. Fat comes mainly from the beef and the oil used for marinating and stir-frying; serve with a generous vegetable side to round out the plate.

Choosing and cutting the ingredients

Beef: Sirloin or rump both suit a quick stir-fry. Cut the meat into small, similarly sized cubes so it browns evenly.

Potatoes: Peel and cube them to a similar size. Smaller pieces cook more readily in the covered wok.

Aromatics: Minced garlic and matchstick-cut ginger distribute their flavour through the dish, while chopped spring onion joins the marinade.

Why marinate the beef

The soy sauce seasons the beef, and the cornflour helps give the meat a lightly coated finish. A little oil is mixed into the marinade as directed.

Ten minutes is the recipe’s marinating time. Keep the cubes spread through the mixture so the seasoning coats them rather than collecting at the bottom.

Getting the wok sequence right

Beef first: Brown it over a high heat, then take it out of the wok. This gives the meat a chance to colour without leaving it in the pan while the potatoes cook.

Potatoes next: Use the same wok for the garlic, potatoes and water. Cover it so the potatoes cook through; uncovering is not needed until the water has evaporated.

Checking texture and doneness

Potatoes: Check that a cube is tender before moving on. The method gives no fixed cooking time, so the size of the cubes and the heat will affect how long they take.

Beef: Brown the cubes on all sides in the initial stir-fry, then return them to the wok to combine with the cooked potatoes. Avoid leaving the beef in the pan throughout the potato-cooking stage.

Serving the dish

Serve the beef and potatoes hot with rice, as the recipe suggests. Rice makes the plate more substantial and works well alongside the savoury sauce.

If serving without rice, add a vegetable side for freshness and colour. The recipe does not specify a particular accompaniment beyond rice.

Recipe notes & tips

• Cut the beef and potatoes into evenly sized cubes for more consistent cooking.
• Have the ingredients ready before heating the wok, as the initial stir-fry uses a high heat.
• Brown the beef in a single layer where possible, working in batches if the wok is crowded.
• Add only a little extra oil at the potato stage if the wok looks dry.
• Taste before adding salt, as the soy sauce already seasons the beef.
• Use the optional cumin sparingly at first, then adjust to your preference.

Variations

• Add chilli: Include sliced fresh chilli for a hotter, punchier dish.
• Use another cut: Choose a similar quick-cooking beef cut and keep the cubes small.
• Add vegetables: Stir in sliced peppers after the potatoes are tender.
• Boost the ginger: Add a little more matchstick-cut ginger for a stronger aromatic note.
• Finish with spring onion: Scatter extra chopped spring onion over the dish just before serving.

Common mistakes to avoid

• Oversized cubes: They may cook unevenly; cut the beef and potatoes into small, similar pieces.
• Crowded wok: The beef can steam rather than brown; cook it in batches if needed.
• Skipping the beef removal: Leaving it in while the potatoes cook can overcook the meat; set it aside after browning.
• Adding too much water: The potatoes should cook in the stated 60 ml; keep the lid on so they soften before the liquid evaporates.
• Salting too early: Soy sauce is already salty; taste the finished dish before adding more.
• Serving before checking the potatoes: Test a cube for tenderness before returning the beef to the wok.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat in a wok or frying pan until piping hot, adding a small splash of water if the mixture seems dry.

Frequently asked questions