Best 4 Spicy Beef With Potatoes Recipes

SKILLET BEEF AND POTATOES

Steps:

• Place potatoes, water and salt in a microwave-safe dish; microwave, covered, on high until potatoes are tender, 7-9 minutes. Drain. , Meanwhile, toss beef with onion, 2 tablespoons oil and pepper blend. Place a large skillet over medium-high heat. Add half of the beef mixture; cook and stir until beef is browned, 1-2 minutes. Remove from pan; repeat with remaining beef mixture., In a clean skillet, heat remaining oil over medium-high heat. Add potatoes; cook potatoes until lightly browned, 4-5 minutes, turning occasionally. Stir in beef mixture; heat through. Sprinkle with rosemary.

SPICY BEEF AND SWEET-POTATO STIR-FRY

Steps:

• Thinly slice onion and garlic. Peel sweet potatoes and cut lengthwise into 1/8-inch -thick slices. Diagonally cut potato slices into thin strips and diagonally halve snow peas. Cut water chestnuts crosswise into 1/8-inch-thick slices and season with salt and pepper. Diagonally cut scallions into thin slices. In a small bowl stir together broth, hoisin sauce, brandy, and cornstarch until combined well.
• Heat a wok or large heavy skillet over high heat until a bead of water dropped on cooking surface evaporates immediately. Add 2 tablespoons peanut oil, swirling wok or skillet to coat evenly, and heat until hot but not smoking. Add onion and stir-fry until softened. Add garlic and stir-fry until fragrant, about 30 seconds. Add sweet potatoes and stir-fry until just tender, 6 to 8 minutes. Add snow peas and water chestnuts and stir-fry until snow peas are crisp-tender, about 2 minutes. Transfer vegetables to a large bowl.
• Add 1 tablespoon peanut oil to wok or skillet and heat unrig just smoking. Stir-fry half of beef until browned and transfer to bowl. Add remaining tablespoon peanut oil and stir-fry remaining beef in same manner, transferring to bowl.
• Add broth mixture to wok or skillet and bring to a boil, stirring constantly. Simmer broth mixture 1 minute. Return beef-vegetable mixture with scallions to wok or skillet and stir-fry until combined and heated through. Season stir-fry with salt and pepper and stir in sesame oil.
• Serve stir-fry over rice, garnished with scallions.

KEEMA ALOO (GROUND BEEF AND POTATOES)

Steps:

• Heat olive oil in a large saucepan over medium-high heat. Cook and stir onion in the hot oil until soft and beginning to brown, about 12 minutes. If browned bits of onion are stuck to the bottom of the pan, stir water into onion and stir to loosen the browned bits.
• Mix ground beef, garlic, ginger, serrano chile, and cilantro into pan; cook and stir until beef is browned and crumbly, 10 to 15 minutes. Reduce heat to medium-low. Stir coriander, salt, cumin, cayenne pepper, and turmeric into the beef; cook and stir until flavors blend, about 5 minutes. Add tomatoes and potatoes, cover pot, and simmer until potatoes are tender, about 15 minutes.
• Mix green peas into dish and cook until sauce has slightly thickened and flavors have blended, 10 to 15 minutes. Sprinkle garam masala over the dish, cover, and let stand for 5 minutes before serving.

THAI SPICY BEEF WITH SPINACH, MUSHROOM & POTATO

Steps:

• Cut the beef into thick slices.
• Add the soya sauce, fish sauce, 1 tbsp oil, cilantro roots, peppercorns, garlic and sugar into a food processor and process into a thick paste.
• Coat the beef in the thick paste, cover witih plastic wrap and marinate in the fridge overnight.
• Do not discard the marinade.
• Heat the oil in wok.
• Remove the beef from marinade, reserve marinade and cook the beef in the wok for 5 - 10 minutes until well browned.
• Next add the reserved marinade, the potatoes and the water, slowly bring to a boil.
• Simmer 6 - 10 minutes until potatoes are tender.
• Now add the mushrooms, scallions and spinach simmer gently for 5 minutes.
• Serve immediately with steamed rice.