Anglo-indian Beef (or Lamb) Stir-fry

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 lb beef sirloin or 1 lb leftover beef roast or 1 lb leftover lamb roast
• 1 tablespoon rice vinegar or 1 tablespoon apple cider vinegar
• 1 1/4 teaspoons salt, divided
• 3/4 teaspoon ground turmeric, divided
• 2 medium russet potatoes
• 6 tablespoons canola oil, divided
• 1 medium yellow onion, halved and thinly sliced, about 1 1/2 cups
• 1 1/2 tablespoons minced fresh ginger
• 1/4 teaspoon cayenne

Recipe

• 1 if using raw beef, freeze 20 minutes and slice paper-thin. (i would buy beef sliced for bulgogi). rub the beef with the vinegar, 1 tsp salt and 1/2 tsp turmeric. (with leftover roast, i omitted the salt, but used the turmeric and vinegar. i also sliced it somewhat thicker).
• 2 bring the whole potatoes to a boil in slightly salted water to cover. boil for 5 minutes, then remove from heat and let sit in the hot water for 15 minutes. the potatoes will be perfectly done. (or cook potatoes by your preferred method).
• 3 peel the potatoes and cut into 6 to 8 wedges each. coat with the remaining 1/4 tsp turmeric and 1/4 tsp salt.
• 4 heat 3 tbl oil in a large wok and fry the onion and ginger until slightly softened.
• 5 add the cayenne and the marinated beef (i also added the marinade). cook over high heat for 5 to 8 minutes or until tender. if not sufficiently tender, add 1/2 cup water and cook over medium-low heat until it's done to your likeness. (with the leftover roast, you really just want to get it warmed through, so watch your cooking time).
• 6 meanwhile, heat the remaining 3 tbl oil in a large skillet and gently fry the potato wedges over low heat (i used medium heat) until golden brown and crisp.
• 7 serve meat with the potato wedges. to be authentically anglo-indian, serve some ketchup on the side.