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Method :
Combine the
beef with the fish sauce, half of the garlic, and some freshly ground
black pepper and leave to marinate for 30 minutes. Slice the potatoes
about 1cm / 1/2 inch thick, then sprinkle the salt over them. Heat 8cm / 3
inches of oil in a deep-fryer or heavy-bottomed saucepan until very hot
(about 190C / 375F - a cube of bread should brown in 30 seconds) and
deep-fry the potatoes until golden brown and tender. Remove with a slotted
spoon and drain on paper towels.
Heat 2 tbsp of
oil in a large frying pan over high heat and brown the remaining garlic.
Add the onion and the beef mixture and stir-fry until the beef is
medium-rare, about 1 minute. Add the potatoes and cornflour mixture and
stir briefly until the juices thicken. Transfer to a serving dish,
sprinkle with freshly ground black pepper and serve immediately.
Serves 4-6
Accompany with
rice or bred and a simple green vegetable, such as broccoli. A mixed green
salad would be fine too. Pass chili dipping sauce separately.
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