Beef and potatoes, Vietnamese style

This was a favorite growing up.  The hardest thing about this dish is not picking on the potatoes while you're frying them so you actually have some for the final dish!  If you like to pick on food as it's cooking, the way I do, add an extra potato for snacking.

Also, adding tomatoes was something my mom did but I don't know it it's typical.  I think it adds a nice flavor and cuts the richness of the fried potatoes and beef a bit.

A note on the potatoes - you can double fry them, as a lot of people recommend for crispier fries.  I don't bother but it's up to you.

Serve with rice as part of a meal, and it's nice to have some sliced cucumbers and another veggie or soup dish to round out the meal.

Beef and potatoes, Vietnamese style
3-6 servings

• 5-6 medium-sized russet potatoes, peeled
• Peanut oil for frying
• 1 lb. flank, sirloin or top round steak
• 1 small yellow onion, sliced lengthwise into large slices 
• 3 cloves garlic, finely minced
• 1 large tomato, cut into sixths or eighths, or 2 smaller roma tomatoes, quartered - approximately 2" pieces
• 3 tsp. fish sauce
• 1 tsp. soy sauce
• 1 tsp. Maggi seasoning sauce (if you don't have Maggi, increase soy sauce to 2 tsp. total)
• 1-1/2 tsp. corn starch
• 1-1/4 tsp. sugar
• 1/2 tsp. ground black pepper

1. Put the beef in the freezer to firm up for slicing.
2. Slice potatoes in half lengthwise.  Placing each half cut side down on your cutting board, slice each half crosswise into about 1/4" slices (half moons).
3. Rinse potatoes well and then place in a large bowl filled with cold water.  Store in fridge for about an hour or longer.
4. Remove beef from freezer after about 1/2 hour.  Slice against the grain into thin strips, about 1/4" thick.
5. In a bowl, combine the last six ingredients.  Add beef and mix together well.  Set aside to marinade.
6. When you are ready to fry, set up a sheet pan or a metal colander lined with a few layers of paper towels.  Drain potatoes and dry off really well with paper towels.
7. If you'd like to double-fry the potatoes, heat about 1-1/2" oil in a large heavy pot or dutch oven and heat to about 325 degrees F over medium heat.  Carefully add the potatoes, being careful not to overcrowd.  Turn the heat up a little as the oil temperature will drop when you add the potatoes.  Fry 7-9 min. until they start to turn golden.  Remove with a spider and drain on your prepared sheet pan or colander.  Turn the heat up a little and get the oil to about 350 degrees F.  Gently pour the potatoes back into the oil and fry about 5 min. until they are golden brown.  Put down fresh paper towels and remove potatoes and set on towels to drain.  Sprinkle a little salt over them. 
8. If you'd like to just fry once, heat the oil a little hotter to about 350, 375 degrees F and fry long enough to brown the potatoes evenly, about 8-10 minutes.  Remove with a spider and drain off on your prepared sheet pan or colander.  Sprinkle a little salt over them.
9. In a large skillet, heat about 1-1/2 Tbsp. oil over medium high heat.  When hot, add half the onions and fry for a little bit, 15-30 seconds, and then add half the garlic and fry a little more.  Push onions and garlic to one side of the pan.  
10. Turn the heat up and add beef - this will take two batches. Try to cook beef in a single layer and don't overcrowd.  Let the beef cook for about 1 minute and then flip the slices over and let cook another minute.  Mix in onions and garlic and cook for another minute or so.  Remove and put aside.  Repeat steps 9 and 10 with the second batch.
11. Add tomatoes and stir-fry for about 2 minutes.  Add beef, garlic, and onions back in, and then you can either add the potatoes and mix everything all together, or put the potatoes on a serving platter and pour the beef and tomato mixture over them.  Garnish with cilantro and grind some pepper over it.

Serve with steamed jasmine rice, a plate of sliced cucumbers and maybe another simple vegetable dish like steamed bok choy or broccoli, to round out the meal.