Description
This Quick Beef Stir-Fry is a flavorful and speedy meal featuring tender beef, vibrant vegetables, and a savory sauce. It’s perfect for busy weeknights when you need something delicious on the table in no time. Pair it with hot jasmine rice, and you’ve got a complete meal that’s sure to satisfy.
Ingredients
Scale
- 1 pound beef sirloin, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- ¼ cup beef broth
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil (optional)
- 3 cups cooked jasmine rice
Instructions
- Bake the Potatoes: Start by baking the russet potatoes. Preheat your oven to 400°F (200°C), pierce the potatoes with a fork, and bake them directly on the oven rack for about 1 hour, until they are tender when pierced with a fork. Let the potatoes cool completely before proceeding. This step can be done a day in advance.
- Shred the Potatoes: Once the baked potatoes are cool, peel the skins off and shred the potatoes using a box grater. The large holes of the grater work best. Transfer the shredded potatoes into a large mixing bowl.
- Mix the Ingredients: Add the chopped onions, half of the shredded cheddar cheese, garlic powder, sour cream, salt, and pepper to the shredded potatoes. Gently fold the mixture together to combine all the ingredients, being careful not to mash the potatoes. You want to maintain their fluffy texture.
- Prepare the Baking Dish: Grease a 9×9-inch baking dish with butter or non-stick spray, then transfer the potato mixture into the dish, spreading it evenly.
- Top with Butter and Cheese: Dot the top of the potato mixture with small pieces of butter. This will add richness and help create a crispy crust. Sprinkle the remaining cheddar cheese evenly over the top.
- Bake: Preheat your oven to 375°F (190°C) and bake the dish for 25-30 minutes, or until the cheese on top is bubbly and golden brown.
- Serve: Let the Potatoes Romanoff cool for a few minutes before serving. Garnish with fresh parsley or chives if desired.
Notes
- To make this dish gluten-free, use gluten-free soy sauce and oyster sauce.
- Adjust the sauce consistency by adding more cornstarch (for thicker sauce) or more beef broth (for thinner sauce).
- For extra heat, you can add sliced chili peppers or a dash of chili sauce.