UPDATE - After reading this recipe carefully and making it myself I made some changes. I left the preparation the same, but the order of how things were fried to a way that made more sense to me. I have adjust below to reflect my preference. In the original they did beef, then potatoes, then onion/pepper. I didn't feel this would cook the onion enough for my taste and cooking the beef last leaves the pan very clean until the last step, so changed the order to onion, peppers, potatoes and lastly beef. This dish was tasty and filling. A rethink of Cantonese in a western style dish.
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Cantonese Style Black Pepper Beef
3 T Grapeseed or other neutral oil - separated
3T Soy sauce -divided
4 tsp Finely grated, fresh ginger root
1 lb. Beef sirloin tips or other tender cut, patted dry, in 1-inch pieces
1 Large yam, in 1-inch (2.5 cm) pieces
1 Medium onion, chopped
6 T Chopped fresh coriander/cilantro - divided
In a small bowl, whisk together 1 T of the oil and the soy sauce,garlic, ginger, cornstarch and 1 tsp pepper. Toss the beef with 2 T of the soy sauce mixture, then let stand at room temperature for 15 minutes. Whisk 3 tbsp water into the remaining soy sauce mixture and set aside.
In a medium microwave safe bowl, toss the two kinds of potatoes with 1 tsp salt. Cover and microwave on high until almost tender to the fork, stirring halfway through. It's important not to overcook here as they are going to be fried later. Set potatoes aside.
Add 1 T of Oil and swirl to coat pan. Add potatoes in a single layer (if they don't fit, I would suggest fyring in 2 batches). Cook, gently flipping every minute or so, until browned on several sides. This doesn't have to be perfect, just a bit of brown on the pieces. Remove from pan and set aside with onion and pepper. Note don't overwork potatoes as you don't want them to get mushy.
Add 1 T of oil to pan and add beef in a single layer. Again, if your pan is too small, do this in 2 batches. Cook beef turning every minute, until well browned and cooked through. Lower heat to medium and stir in reserved soy sauce mixture. Cook, turning gently, until juices have reduced slightly and ingredients are well coated.
Add onion, pepper and potatoes, sprinkle with 1/4 tsp pepper and 5 T of the coriander and gently mix until all ingredients are evenly combined.
Serve, sprinkled with remaining 1 tbsp coriander/cilantro.