My Kid-Friendly Recipe

Stir-fried Beef with Crispy Potato


1 lb – Store-bought pre-cooked crispy potato wedges
8 oz – Lean ground beef
5 oz – Onion (finely chopped)
3 Tbsp – Green onion (chopped)
2 tsp – Garlic (minced)

Beef Marinade:

2 tsp – Light soy sauce
1 Tbsp – Water
Dash white ground pepper
1/2 tsp – Cornstarch
1 Tbsp – Oil


1½ tsp – Light soy sauce
1/4 tsp – Chicken broth mix
1/2 tsp – Sugar
3/4 tsp – Sesame oil
2 tsp – Cornstarch
5 oz – Water


  1. Preheat oven to 425°F. Place potato in a single layer on a greased foil-lined rimmed cookie sheet. Bake for about 25 minutes until crispy, turn over once midway through cooking. Remove onto serving platter.
  2. Add marinade to beef and set aside for about 15 minutes.
  3. Mix sauce ingredients and set aside.
  4. Heat wok and add 1 Tbsp oil. Sauté onion over medium heat until translucent. Remove.
  5. Add another 1½ Tbsp oil to wok. Sauté garlic until fragrant. Add beef and stir-fry until no longer pink. Add 1 tsp wine. Toss for 30 seconds. Return onion to wok. Add green onion and sauce ingredients. Keep tossing until sauce reboils and thickens. Pour over crispy potato in serving platter. Serve hot.