Cantonese
Yield: 4 Servings

Chris Kimbel / Milk Street

Stir-fried beef with black pepper sauce is a Cantonese classic. This version has a twist and uses red and sweet potatoes into the mix.

• 3TBS grapeseed or other neutral oil, divided
• 3TBS soy sauce
• 5medium garlic cloves, finely grated
• 4tsp finely grated fresh ginger
• 2tsp cornstarch
• Kosher salt and coarsely ground black pepper
• 1lb beef sirloin tips or tri-tip, patted dry and cut into 1-inch pieces
• 12oz Yukon Gold or red potatoes, cut into 1-inch pieces
• 6oz sweet potato, peeled and cut into 1-inch pieces
• 1medium yellow onion, chopped
• 1red, yellow or orange bell pepper, stemmed, seeded and cut into ½-inch pieces
• 6TBS finely chopped fresh cilantro

In a small bowl, whisk together 1 tablespoon of the oil, the soy sauce, garlic, ginger, cornstarch and 1 teaspoon pepper. In a medium bowl, toss the beef with 2 tablespoons of the soy sauce mixture, then let stand at room temperature for 15 minutes. Whisk 3 tablespoons water into the remaining soy sauce mixture; set aside.

In a medium microwave-safe bowl, toss both types of potatoes with 1 teaspoon salt. Cover and microwave on high until just shy of tender (a fork inserted should meet just a little resistance), about 8 minutes, stirring halfway through. Set the potatoes aside.

In a 12-inch nonstick skillet over medium-high, heat 1 tablespoon of the remaining oil until shimmering. Add the beef in a single layer and cook, turning about every minute, until well-browned and the center of the thickest piece reaches 120°F (for medium-rare), about 4 minutes total. Transfer to a plate and set aside.

In the same skillet, heat the remaining 1 tablespoon oil over medium-high until shimmering. Add the potatoes and cook, stirring occasionally, until tender and browned, about 3 minutes. Add the onion and bell pepper and cook, stirring, until slightly soened, about 4 minutes. Reduce to medium and return the beef and accumulated juices to the skillet, then pour in the reserved soy sauce mixture. Cook, folding gently, until the juices have reduced slightly and the ingredients are well-coated, about 2 minutes. Stir in ¼ teaspoon pepper and 5 tablespoons of the cilantro. Transfer to a platter and sprinkle with the remaining cilantro.