Ingredients
-
1
-
1
-
1 1/4
-
3/4
-
2
-
6
-
1
-
1 1/2
-
1/4
-
-
-
-
-
-
Directions
Steps
|
1
Done
|
If Using Raw Beef, Freeze 20 Minutes and Slice Paper-Thin. (i Would Buy Beef Sliced For Bulgogi). Rub the Beef With the Vinegar, 1 Tsp Salt and 1/2 Tsp Turmeric. (with Leftover Roast, I Omitted the Salt, but Used the Turmeric and Vinegar. I Also Sliced It Somewhat Thicker). |
|
2
Done
|
Bring the Whole Potatoes to a Boil in Slightly Salted Water to Cover. Boil For 5 Minutes, Then Remove from Heat and Let Sit in the Hot Water For 15 Minutes. the Potatoes Will Be Perfectly Done. (or Cook Potatoes by Your Preferred Method). |
|
3
Done
|
Peel the Potatoes and Cut Into 6 to 8 Wedges Each. Coat With the Remaining 1/4 Tsp Turmeric and 1/4 Tsp Salt. |
|
4
Done
|
Heat 3 Tbl Oil in a Large Wok and Fry the Onion and Ginger Until Slightly Softened. |
|
5
Done
|
Add the Cayenne and the Marinated Beef (i Also Added the Marinade). Cook Over High Heat For 5 to 8 Minutes or Until Tender. If not Sufficiently Tender, Add 1/2 Cup Water and Cook Over Medium-Low Heat Until It's Done to Your Likeness. (with the Leftover Roast, You Really Just Want to Get It Warmed Through, So Watch Your Cooking Time). |
|
6
Done
|
Meanwhile, Heat the Remaining 3 Tbl Oil in a Large Skillet and Gently Fry the Potato Wedges Over Low Heat (used Medium Heat) Until Golden Brown and Crisp. |
|
7
Done
|
Serve Meat With the Potato Wedges. to Be Authentically Anglo-Indian, Serve Some Ketchup on the Side. |
