Recipe by Chef MoJoey
This is my first ever recipe submission! I actually totally improvised this recipe today and thought it turned out well enough to share. I named it "Asian" because of the soy sauce, sesame oil and ginger. I highly recommend using a cast iron skillet because it holds heat much better than a standard pan which is important for a stir fry. It also helps to add a hint of toasty, smoky flavor. Use any standard cooking potatoes. I actually used 3 small red potatoes. You can also try adding green pepper, peas or chopped tomatoes for more flavor. Feel free to use regular soy sauce but it’s saltier, so watch the salt you add during cooking. I always use low sodium due to dietary restrictions. If you like things spicy, add more cayenne.
- 1 lb ground beef (preferably 80% lean)
- 1 medium russet potato, peeled and diced
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 3 -4 tablespoons low sodium soy sauce
- 2 tablespoons rice wine vinegar
- 2 teaspoons ground ginger
- 1 tablespoon paprika
- 1⁄2 teaspoon cayenne pepper
- 1 teaspoon sesame oil
- ground pepper
- olive oil
- 1 bunch cilantro, small bunch, roughly chopped
Directions See How It's Made
- Heat skillet to medium heat and add about 3 tbsp olive oil.
- Add the onions and a little salt and pepper.
- Cook a few minutes until onions are almost translucent.
- Add garlic.
- Add potatoes and about 1 tablespoons more olive oil.
- Stir with onions and garlic.
- Cover skillet and let cook 4-5 minutes, stirring a couple times. Potatoes should now be slightly fork tender.
- Add ginger, paprika and cayenne and stir.
- Make a “hole” in the mixture, exposing a small circle of the bottom of the skillet and add sesame oil to it.
- Stir ingredients well and let cook another couple minutes.
- Remove ingredients from skillet to a bowl and set aside.
- Add a little more olive oil and brown the ground beef.
- Mix in a dash of salt and pepper.
- Drain liquid, leaving a little bit in the pan.
- Add the onion/garlic/potato mixture back to pan and combine with beef.
- Add soy sauce and rice wine vinegar and stir well.
- Taste mixture and add whatever you think it needs. I usually add a little more ginger at this point. Soy sauce adds tangy/salty flavor, rice wine vinegar is sour, etc.
- After cooking a couple more minutes, add cilantro and stir well.
- Serve by itself or over steamed rice.