Vietnamese Stir Fry Beef and Potatoes (Thịt Bò Xào Khoai Tây)

In a bowl, mix together beef, garlic, cornstarch, and 1 tablespoon of vegetable oil. Season with freshly cracked pepper and set aside.

Heat 2 inches of oil in a heavy pot until it reaches 375ºF. Carefully add a handful of the potatoes into the pot, stirring occasionally, until they are golden brown–about 7 to 8 minutes. Drain the potatoes on paper towels and keep warm on a baking sheet in a 200ºF oven while frying remaining batches. (If you prefer to bake your potatoes, toss the potatoes strips in 2 tablespoons of vegetable oil. Spread them in one even layer on a baking sheet and place in a 450ºF oven for 40-45 minutes. Stir every 10-15 minutes to ensure all sides are baked even.)

Heat 2 tablespoons of vegetable oil in a large wok over medium heat. Add onions and mushrooms and cook until both have softened but not browned, approximately 4-5 minutes. Add tomatoes and cook for an additional 2 minutes. Push the items to the side of your wok (or remove to a plate if your wok is not large enough) and add the beef. Quickly stir fry the beef for 1-2 minutes or until lightly brown—this should not take a long time since the beef is so thin. Stir in the onion/tomato/mushroom mixture and combine well. Add the butter (optional) and remove from heat. Stir in Maggi (to taste) and additional cracked black pepper.

To serve, place potatoes in a layer on a plate. Pour beef stir fry over the top and garnish with cilantro.