Beef & French Fries
Submitted by batman
Vietnamese-style beef and French fries with thin-sliced sirloin in a savory fish sauce glaze, served over crispy matchstick potatoes. A sizzling 20-minute stir-fry that earns its 5-star rating.
YIELD
2 servingsPREP
10 minCOOK
10 minREADY
20 minIf you’ve ever had bo luc lac at a Vietnamese restaurant, this dish hits that same sweet-savory nerve.
Thin-sliced sirloin gets a quick sear with garlic and onions, then gets tossed in a glossy sauce made from fish sauce (nuoc mam), sugar, and cornstarch.
The real move? Spooning all of that over a pile of crispy, golden matchstick fries.
It’s fast, it’s bold, and it comes together in just 20 minutes.
Pro Tips
- Slice the sirloin against the grain and as thin as possible. Partially freezing the meat for 20 minutes makes this much easier.
- Fry the potatoes in batches so they crisp up instead of steaming.
- Don’t overcook the beef. One minute in a screaming hot pan is all it needs to stay tender.
- A generous crack of black pepper at the end really ties the whole dish together.
Ingredients
Directions
- Pour 6 tablespoons of the oil into a flat skillet, add the potatoes and fry until brown.
Drain the oil and set potatoes aside to drain on paper towels.
Fry the onion and garlic in oil, then add the beef and fry for about 1 minute or until meat is browned but not tough.
Mix the cornstarch, water, sugar and fish sauce in a small bowl, blending well.
Add this to the beef and stir. Add more water if needed to make a light not too thick sauce.
Fold in potatoes or remove the potatoes to a serving dish then spoon beef and sauce over the potatoes.
If you like, sprinkle with lots of black pepper.
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