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Fried Beef with Potato, Peas, and Ginger

A recipe from the Good Food collection.


Fried Beef with Potato, Peas, and Ginger
Fried Beef with Potato, Peas, and Ginger
vegetable oil, for deep-frying
1 potato, cut into small cubes
1 inch piece of ginger
1¼ lb. rump steak, thinly sliced
3 garlic cloves, crushed
1 teaspoon ground black pepper
2 tablespoons vegetable oil, extra
2 onions, sliced in rings
¼ cup beef stock
2 tablespoons tomato paste
½ tablespoon soy sauce
1 teaspoon chili powder
3 tablespoons lemon juice
3 tomatoes, chopped
⅓ cup fresh or frozen peas


  1. Fill a deep, heavy-bottomed saucepan one-third full with oil and heat to 350°F or until a cube of bread dropped in the oil browns in 15 seconds. Deep-fry the potato cubes until golden brown. Drain on paper towels.
  2. Pound the ginger using a mortar and pestle or grate with a fine grater into a bowl. Put the ginger into a piece of cheesecloth, twist it up tightly, and squeeze out all the juice (you will need about 1 tablespoon).
  3. Put the steak in a bowl, add the garlic, pepper, and ginger juice, and toss well. Heat the oil and fry the beef quickly in batches over high heat. Keep each batch warm as you remove it. Reduce the heat, fry the onions until golden, then remove.
  4. Put the stock, tomato paste, soy sauce, chili powder, and lemon juice in the saucepan and cook over medium heat until reduced. Add the fried onions, cook for 3 minutes, add the chopped tomatoes and the peas, then stir well and cook for 1 minute. Add the beef and potato and toss well until heated through.
Main ingredient:
Beef, Potato, Peas
Dinner, Lunch


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