Potato Pancakes with Ground Beef and Bean Sprout Stir-fry
Potato Pancakes with Ground Beef and Bean Sprout Stir-fry
Ingredients
For the Potato Pancakes
- 1 pound potatoes, peeled
- 1 egg
- 3/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- as needed vegetable oil, for frying
For the Ground Beef and Bean Sprout Stir-fry
- 2 ounces thin egg noodles, cooked according to package directions and drained
- 1/2 pound ground beef, lean
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 4 ounces bean sprouts
- 2 green onions, sliced, for garnish
Instructions
- 1
Weigh and peel the potatoes thoroughly. Grate the peeled potatoes into a large mixing bowl.
⏱️ 5 min
- 2
Place the grated potatoes into a sieve or use your hands to firmly squeeze out any excess liquid. This step is crucial for crispy pancakes. Return the squeezed grated potatoes to the mixing bowl.
⏱️ 5 min
- 3
Add the egg, all-purpose flour, salt, and black pepper to the grated potatoes in the bowl. Mix all the ingredients together thoroughly until they are well combined and form a cohesive batter.
⏱️ 5 min
- 4
Heat a generous amount of vegetable oil in a large frying pan over medium heat. Ensure there is enough oil to cover the bottom of the pan.
⏱️ 2 min
- 5
Once the oil is hot, scoop spoonfuls of the potato mixture into the pan. Gently flatten each scoop with the back of the spoon to form round pancake shapes, about 1/2 inch thick. Do not overcrowd the pan.
⏱️ 3 min
- 6
Fry the potato pancakes for 3-5 minutes per side, or until they are golden brown and crispy on both sides. You may need to adjust the heat to prevent burning. Remove the cooked potato pancakes from the pan and place them on a plate lined with paper towels to drain any excess oil. Repeat with the remaining batter.
⏱️ 10 min
- 7
While the pancakes are frying or after they are done, cook the thin egg noodles according to package directions. Drain them well.
⏱️ 5 min
- 8
In a separate large skillet or wok, brown the ground beef over medium-high heat, breaking it apart with a spoon. Drain any excess fat.
⏱️ 5 min
- 9
Add the minced garlic and grated ginger to the skillet with the ground beef. Sauté for 1 minute until fragrant.
⏱️ 1 min
- 10
Stir in the soy sauce and sesame oil. Add the cooked egg noodles and bean sprouts to the skillet. Toss everything together and cook for 2-3 minutes until the bean sprouts are slightly tender-crisp.
⏱️ 3 min
- 11
Serve the potato pancakes immediately, topped with the ground beef and bean sprout stir-fry. Garnish with sliced green onions.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Potato Pancakes with Ground Beef and Bean Sprout Stir-fry
For the Potato Pancakes
- 1 pound potatoes, peeled
- 1 egg
- 3/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- as needed vegetable oil, for frying
For the Ground Beef and Bean Sprout Stir-fry
- 2 ounces thin egg noodles, cooked according to package directions and drained
- 1/2 pound ground beef, lean
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 4 ounces bean sprouts
- 2 green onions, sliced, for garnish
Instructions
- 1
Weigh and peel the potatoes thoroughly. Grate the peeled potatoes into a large mixing bowl.
⏱️ 5 min - 2
Place the grated potatoes into a sieve or use your hands to firmly squeeze out any excess liquid. This step is crucial for crispy pancakes. Return the squeezed grated potatoes to the mixing bowl.
⏱️ 5 min - 3
Add the egg, all-purpose flour, salt, and black pepper to the grated potatoes in the bowl. Mix all the ingredients together thoroughly until they are well combined and form a cohesive batter.
⏱️ 5 min - 4
Heat a generous amount of vegetable oil in a large frying pan over medium heat. Ensure there is enough oil to cover the bottom of the pan.
⏱️ 2 min - 5
Once the oil is hot, scoop spoonfuls of the potato mixture into the pan. Gently flatten each scoop with the back of the spoon to form round pancake shapes, about 1/2 inch thick. Do not overcrowd the pan.
⏱️ 3 min - 6
Fry the potato pancakes for 3-5 minutes per side, or until they are golden brown and crispy on both sides. You may need to adjust the heat to prevent burning. Remove the cooked potato pancakes from the pan and place them on a plate lined with paper towels to drain any excess oil. Repeat with the remaining batter.
⏱️ 10 min - 7
While the pancakes are frying or after they are done, cook the thin egg noodles according to package directions. Drain them well.
⏱️ 5 min - 8
In a separate large skillet or wok, brown the ground beef over medium-high heat, breaking it apart with a spoon. Drain any excess fat.
⏱️ 5 min - 9
Add the minced garlic and grated ginger to the skillet with the ground beef. Sauté for 1 minute until fragrant.
⏱️ 1 min - 10
Stir in the soy sauce and sesame oil. Add the cooked egg noodles and bean sprouts to the skillet. Toss everything together and cook for 2-3 minutes until the bean sprouts are slightly tender-crisp.
⏱️ 3 min - 11
Serve the potato pancakes immediately, topped with the ground beef and bean sprout stir-fry. Garnish with sliced green onions.
⏱️ 1 min