For this beef dish at Mama Chang, chefs Peter and Lisa Chang use skin-on baby potatoes because of their low starch content. Also, the skins keep the potatoes from absorbing all the sauce.
Serve with steamed rice and sauteed bok choy or Chinese broccoli.
Dark soy sauce is slightly thicker and sweeter than regular soy sauce, and is available in larger grocery stores as well as Asian markets.
The beef needs to marinate in the refrigerator for 30 minutes.
From chef Lisa Chang of Mama Chang restaurant in Fairfax City, Va.
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Ingredients
measuring cupServings: 2-4 (2 generous main-course servings; 4 side-dish servings)
Directions
Step 1
Preheat the oven to 400 degrees. Place the potatoes on a small rimmed baking sheet. Roast (middle rack) for 30 minutes, or just until their centers can be easily pierced with a paring knife.
Step 2
Meanwhile, combine the beef, cornstarch and salt in a bowl, stirring to coat evenly. Cover and refrigerate for 30 minutes.
Step 3
Heat the vegetable or canola oil until shimmering in a large, nonstick saute pan over high heat; do not let the oil smoke. Add the marinated beef; stir-fry for 1 to 2 minutes, or just until the traces of pink are almost gone. Transfer the meat to a separate bowl, leaving some oil in the saute pan.
Step 4
Add the red onion to the pan; cook for about 30 seconds, until translucent but not browned. Stir in half the Black Pepper Sauce until well incorporated, then add the remaining tablespoon, the water and the cooked potatoes, stirring to incorporate. Cook for 2 minutes to warm the potatoes through, stirring occasionally.
Step 5
Return the cooked beef to the pan, along with the dark soy sauce; cook, stirring constantly, for 2 minutes to thicken the pan sauce and glaze the meat and potatoes.
Step 6
Serve right away, drizzled with the sesame oil and topped with black sesame seeds and/or scallion greens, if using.
Step 7
NOTE: You can use tap water instead of barely bubbling water, but it may take a little bit longer for the pan sauce to thicken. The Changs keep an electric kettle of hot water by the stove to reduce the time it takes to cook this pan sauce.
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Nutritional Facts
Per serving (based on 4)
Calories
240
Fat
13 g
Saturated Fat
4 g
Carbohydrates
15 g
Sodium
280 mg
Cholesterol
45 mg
Protein
17 g
Fiber
2 g
Sugar
2 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From chef Lisa Chang of Mama Chang restaurant in Fairfax City, Va.
Tested by Helen Horton.
Published May 6, 2019
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