Steps

1. Wrap Potatoes (approx. 120g each) in plastic wrap and microwave until tender. The key is to microwave them with the skin on for a fluffier texture.
   🕒 02:09
2. Lightly cool the microwaved potatoes and peel them.
   🕒 02:37
3. Cut the potatoes into about 8 bite-sized pieces.
   🕒 03:08
4. Cut the Onion (1/2) into large, 3cm chunks to retain texture.
   🕒 03:25
5. Finely chop the Scallions (2 stalks) and soak them in water to make them crisp.
   🕒 04:06
6. In a bowl, combine Oyster Sauce (1 tbsp), Soy Sauce (1 tbsp), Mirin (Sweet Rice Wine) (1 tbsp), Sugar (2-3 tsp), and Cooking Sake (Rice Wine) (3 tbsp). Mix well.
   🕒 04:20
7. Heat Vegetable Oil (1 tbsp) in a frying pan.
   🕒 04:59
8. Add the chopped onion to the frying pan and stir-fry briefly.
   🕒 05:07
9. Once the onion is lightly stir-fried, add the Beef (thinly sliced) (150g).
   🕒 05:23
10. Once the beef is cooked, lightly coat it with the prepared sauce mixture. The key is to season each ingredient separately to allow the flavors to penetrate while stir-frying.
    🕒 05:57
11. Add the pre-cooked potatoes and stir-fry, allowing them to absorb the sweetness of the onion and the umami of the meat.
    🕒 06:29
12. Dissolve Potato Starch (1/3 tsp) in the remaining sauce mixture to create a slurry.
    🕒 06:42
13. Pour the potato starch slurry into the frying pan and stir until the sauce thickens and coats everything.
    🕒 06:50
14. Transfer to a serving dish and generously top with the drained scallions.
    🕒 07:31