Soy‑Ginger Braised Beef with Crispy Potatoes

This dish brings hearty comfort to the dinner table with minimal effort. Beef brisket pieces gently simmer in a fragrant blend of soy sauce, ginger, and dried chili, soaking up every drop of flavor. Meanwhile, potatoes are pan-fried until golden and crispy on the outside, tender in the middle. When they’re added to the tender meat, they absorb the rich sauce, creating a satisfying harmony of textures.

It’s the perfect weeknight meal—robust enough for hungry appetites, yet unfussy in preparation. Whether you’re pairing it with steamed greens or enjoying it solo, this is comfort food at its best. Let’s get cooking.

• Wash beef brisket, and cut it into bite-size pieces.
• Heat a frying pan, and pour in a small amount of oil. When the oil reaches 70°, add the beef brisket and fry, stirring, for 5 minutes. Reduce the heat. Add the ginger slices and chili peppers to the skillet; keep to stir-fry until fragrant. Then pour in the soy sauce and stir.
• Increase the heat, add a small amount of boiling water to the pan, and bring to a boil. Skim off the foam, cover the pan with a lid, turn the heat low, and leave the beef to simmer for 40 minutes.
• While the beef brisket is braising, peel and wash the potatoes, cut them into chunks, and fry them in another pan allowing the surface of the potatoes to brown slightly.
• Add the roasted potatoes to the skillet with the beef and continue to braise for another 10-15 minutes. Add salt and sugar, stir well, and remove from the heat.

• Notes:
  1. Add a little boiling water to the pan if necessary while braising the beef.
  2. If you prefer non-spicy foods, reduce the amount of chili peppers and ginger.
  Can I reduce the spice level?

  Absolutely—lower the amount of dried chili or omit it entirely for a milder flavor.

  What cut of beef should I use?

  The recipe uses beef brisket, cut into pieces. Its marbling makes it ideal for long, gentle cooking.