Stir Fry Vietnamese Beef and Potatoes

I grew up in the Twin Cities where Vietnamese food was everywhere.  My family's favorite restaurant was Saigon Too in the Knollwood Shopping Center in Hopkins.  I swear we went there once a week! One of their comfort food dishes was beef and potatoes.  It was different, depending on who was in the kitchen, but was always good.

Stir-Fry Beef and Potatoes (Thit bo xao khoi tay)

¼ cup canola oil

2 lbs small Yukon potatoes, sliced ½ inch thick rounds

1lb of sliced beef (Beef Top Round)

1 tsp salt

2 tsp of crushed black pepper

3-4 chopped cloves of garlic

2 tbsp fish sauce

1 tbsp oyster sauce (optional, if not available increase fish sauce by another tbsp)

½ onion, sliced pole to pole

Heat oil in a large skillet over medium-high heat.  Add some of the potatoes to hot oil and fry until golden brown and crispy on both sides. Do not crowd the pan. Removed golden potato crisps and drain on plate layered with paper towels. Continue frying the rest of potatoes and set aside.  Pour off the all the oil except for 2 tbsp. Add sliced beef to hot skillet, lightly season with salt and pepper.  Stir in the chopped garlic, sliced onion, fish sauce and oyster sauce. Remove stir-fry from heat when the beef is pink, medium to medium rare.  Layer the fried potato crisps on a platter and then pour the stir-fry mixture over the potatoes. Serve immediately.