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Quick & Easy Beef Saute with Carrots and Potatoes

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Author: Olive
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Ingredients (click ingredient to buy it)

  • 250 GRAMS TENDERLOIN TIPS OR STRIPS
  • 1 MEDIUM RED ONION MINCED
  • 1 SMALL RED BELLPEPER SLICED INTO STRIPS
  • 1 MEDIUM CARROT JULIENNED OR CUT THINLY
  • 1 MEDIUM POTATO JULIENNED OR CUT THINLY
  • RED PEPPER FLAKES OPTIONAL
  • 1 CUP WATER
  • SALT AND PEPPER TO TASTE
  • 1 TEASPOON PATIS FISH SAUCE, OPTIONAL
  • 1 TEASPOON SOY SAUCE
  • OLIVE OIL OR CANOLA OIL
  • 2 TABLESPOONS WATER
  • 1 TABLESPOON CORNSTARCH

Instructions

  • HEAT ABOUT A TABLESPOON OF OLIVE OIL IN A NON-STICK SAUCE PAN, SAUTE ONIONS UNTIL IT TURNS OPAQUE ABOUT 1 MINUTE, THEN ADD THE BEEF TENDERLOIN STRIPS, SEASON WITH A LITTLE SALT AND PEPPER COOK ON A HIGH HEAT UNTIL IT BROWNS, KEEP STIRRING SO IT WON’T BURN. LOWER THE HEAT THEN ADD THE RED PEPPER FLAKES, IF USING THEN POUR IN WATER, SEASON WITH PATIS AND SOY SAUCE.
  • COVER WITH LID AND BRING TO A BOIL (HERE I USUALLY CUT MY VEGGIES REALLY QUICKLY WHILE I’M WAITING FOR IT TO BOIL). TAKE OFF THE COVER AND TASTE AND ADJUST SEASONING WHEN NECESSARY THEN ADD THE CARROTS AND POTATOES COOK FOR ABOUT 5 MINUTES OR UNTIL THE VEGGIES ARE TENDER.
  • COMBINE CORNSTARCH AND 2 TABLESPOONS OF WATER IN A SMALL BOWL, SLOWLY POUR IT IN THE BEEF SAUTE, YOU DON’T NECESSARILY HAVE TO ADD IT ALL IN, IT DEPENDS ON HOW THICK YOU WANT THE CONSISTENCY OF THE SAUCE; LET BOIL FOR A MINUTE TO ALLOW THE CORNSTARCH TO COOK, THEN TASTE AGAIN BEFORE TURNING OFF HEAT. SERVE WITH STEAMED RICE.
  • NOTE: IF YOU HAVE IT YOUR PANTRY, SUBSTITUTE BEEF STOCK FOR THE WATER AND INSTEAD OF ADDING CORNSTARCH AND WATER MIXTURE, YOU COULD ADD 1/4 CUP SOUR CREAM AND VOILA! IT’S BEEF STROGANOFF (SORT OF), SERVE IT OVER EGG NOODLES OR ANY PASTA YOU LIKE.
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