Beef and Potatoes

INGREDIENTS

To marinate the beef

• 1 lb of boneless ribeye steak cut into 2/3 inch cubed
• 1/2 tsp of salt
• 1/2 tsp of black pepper
• 1/3 tsp of baking soda
• 1.5 tbsp of cooking oil to marinade the beef

Others

• 1 large size potato diced
• 2 small carrots diced
• 2 cups of beef stock
• 2-3 tbsp of oil to sear the beef
• 1.5 tbsp of minced garlic
• 1/2 tbsp of minced ginger
• 2 tbsp of soy sauce
• 2 tbsp of oyster sauce
• 2 tsp of dark soy sauce
• 1 tsp of cumin powder
• 1/2 tsp of 5 spice powder
• 1/4 of an Onion diced
• 1/3 of red pepper diced
• 1/3 of green pepper diced
• 2.5 tsp of cornstarch
• 1 tbsp of water
• Salt to adjust the taste at the end

INSTRUCTIONS

1. Cut the boneless ribeye steak into 2/3 of an inch cubed. Then, marinate with salt, black pepper, baking soda, and 1.5 tbsp of cooking oil. Set it aside.
2. Cut one large size potato and two small size carrots into bite-size chunks. Put the potato and carrot in a sauce pot along with the beef stock. Bring to a boil, then simmer for 10 minutes or until they are fork-tender.
3. Meanwhile, preheat your frying pan, then add 2-3 tbsp of cooking oil. Add the beef and sear over high heat until golden brown. The total searing time should be less than 2 minutes, or you will overcook the beef.
4. Add the minced garlic and ginger; season it with soy sauce, oyster sauce, dark soy sauce, cumin powder, and five-spice powder. Let the heat slightly caramelize the soy sauce, which will create a more complex flavor.
5. Add the onion, red and green bell pepper. I like to keep them fresh and crunchy, so I only stir them for 30 seconds. Of course, you can cook them longer if you want.
6. The potato and carrot should be fork-tender; add them and the stock into the frying pan.
7. Stir well and check the consistency of the sauce. Add some cornstarch water (2.5 tsp of cornstarch + 1 tbsp of water) and mix until the sauce is slightly thickened. Oh, the total cooking time for the beef should be just a few minutes, and try not to overcook the meat.
8. Turn off the heat. Give it a taste and add some salt to adjust the flavor. Serve with white rice.