Vietnamese Beef Steak with Rice and Vegetables

Step 1

Cut the 2 potatoes into 1/2-inch cubes and boil in salted water until fork-tender, about 10 minutes. Drain and set aside.

Step 2

Slice the 1 lb beef sirloin into thin strips. In a bowl, mix the beef with 2 tbsp soy sauce and 2 minced garlic cloves; let marinate for 10 minutes.

Step 3

Heat 2 tbsp vegetable oil in a large skillet over high heat. Add the beef in a single layer and sear until browned, about 3-4 minutes per side. Remove beef from skillet.

Step 4

In the same skillet, add 1 tbsp vegetable oil and the boiled potatoes. Cook over medium-high, stirring occasionally, until golden and crispy, about 5 minutes.

Step 5

Add the 1 cup frozen peas and 1 tbsp soy sauce to the skillet. Cook until peas are heated through, about 2 minutes.

Step 6

Return the beef to the skillet and toss everything together for 1 minute until well combined and hot.

Step 7

Serve the beef and vegetables over the 2 cups cooked rice, with the 0.5 cup pickled vegetables on the side.