Yunnan-style Beef and Potato Stir-Fry

Ingredients

In this Yunnan-style adaptation, we have replaced the traditional ingredients of Charquicán with Yunnan spices and flavors. The original dish is a Chilean stew made with beef, potatoes, pumpkin, and corn. We have transformed it into a stir-fry by thinly slicing the beef and stir-frying it with potatoes, bell peppers, and scallions. The Yunnan spices like Sichuan peppercorns and chili flakes give it a distinct flavor profile. We alse have the original recipe for Charquicán, so you can check it out.

• 500g (1.1 lb) beef, thinly sliced 500g (1.1 lb) beef, thinly sliced
• 3 medium potatoes, peeled and thinly sliced 3 medium potatoes, peeled and thinly sliced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 3 scallions, chopped 3 scallions, chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 teaspoon Sichuan peppercorns, crushed 1 teaspoon Sichuan peppercorns, crushed
• 1/2 teaspoon chili flakes 1/2 teaspoon chili flakes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the thinly sliced beef, minced garlic, grated ginger, soy sauce, and oyster sauce. Mix well and let it marinate for 15 minutes.
2. 2.
   Heat the vegetable oil in a wok or large skillet over high heat.
3. 3.
   Add the marinated beef to the hot wok and stir-fry for 2-3 minutes until it is browned and cooked through. Remove the beef from the wok and set it aside.
4. 4.
   In the same wok, add the sliced potatoes and stir-fry for 5 minutes until they are slightly golden and cooked through.
5. 5.
   Add the sliced bell pepper and chopped scallions to the wok and stir-fry for an additional 2 minutes.
6. 6.
   Return the cooked beef to the wok and add the crushed Sichuan peppercorns and chili flakes. Stir-fry for another minute to combine all the flavors.
7. 7.
   Season with salt to taste and serve hot.

Treat your ingredients with care...

• Beef — For a more tender result, choose a cut of beef that is suitable for stir-frying, such as sirloin or flank steak. Slice the beef against the grain to ensure tenderness.
• Sichuan peppercorns — Toast the Sichuan peppercorns in a dry pan before crushing them to release their aromatic oils and enhance their flavor.

Tips & Tricks

• For an extra kick of heat, add more chili flakes or fresh chili peppers.
• Feel free to add other vegetables like carrots or mushrooms to customize the stir-fry to your liking.
• Serve the dish with steamed rice or noodles for a complete meal.
• Adjust the salt according to your taste preference.
• Make sure to slice the potatoes thinly to ensure they cook evenly and quickly.

Serving advice

Serve the Yunnan-style Beef and Potato Stir-Fry hot as a main dish. Garnish with chopped scallions for added freshness and serve with steamed rice or noodles on the side.

Presentation advice

Arrange the stir-fry on a large serving platter, ensuring that the vibrant colors of the beef, potatoes, and bell peppers are visible. Garnish with a sprinkle of crushed Sichuan peppercorns and a few whole chili flakes for an attractive presentation.