Prep time: 20 minutes
Cooking time: 25 minutes
Serves: 6 with steamed rice
1 lb (454 grams) thinly slice beef
2 tbsp cornstarch
1 tsp ground pepper
2 tbsp fish sauce
cooking oil for frying
4 tbsp cooking oil (for sauteing)
1 large onion, peeled and chopped
2 large tomatoes, chopped
5 cloves garlic, chopped
1 medium size carrot, peeled and cut the same as the potatoes
1 large russet potato – peeled and cut into big cubes
1/4 wedge green cabbage sliced thinly
2 cups water
4 tbsp soy sauce
1 tbsp sugar
chopped green onions for garnish
Combine cornstarch with ground pepper.
Add meat and fish sauce.
Pre heat oil and fry beef until golden brown.
Pre heat another pan with 4 tbsp oil.
Saute onions and tomatoes for 5 minutes.
Add garlic and cook for 30 seconds.
Add potatoes and carrots.
Cook for 3 minutes.
Add water, soy sauce and sugar.
Cover and cook for 10 minutes until potatoes are soft.
Uncover and add cabbage.
Cook for 2 minutes.
Add slurry (left over cornstarch from the bowl and 1/2 cup water)
Add to the pan and stir to thicken the sauce.
Add back cooked beef.
Serve with steamed rice.