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1
Finely mince the garlic.
2
Cut a quarter of the onion into thin strips and separate the layers.
3
Split the stem part of the green onion lengthwise and cut into 2-inch sections.
4
Peel the potato and slice thinly. Soak in cold water to prevent browning.
5
Slice the beef against the direction of the muscle fibers.
6
Marinate the beef with soy sauce, dark soy sauce, sugar, baking soda, water, and cornstarch. Mix thoroughly, then add oil and mix again.
7
Mix cornstarch with cold water and stir until no lumps remain. Set aside.
8
Heat oil in a pan over medium-high heat. Briefly stir-fry the onion for about 40 seconds to remove its raw taste.
9
Spread the potato slices in the pan and season with salt and sugar. Toss a few times to mix evenly, then pan-fry until the edges start to turn golden brown.
10
Add water to the pan, cover, and let the potato cook for 2 minutes.
11
After 2 minutes, test the potato with a spatula—it should cut through easily when done. Remove the potato and onion from the pan.
12
Add a little more oil if needed. Spread the beef slices in the pan and pan-fry until the bottom side turns golden brown.
13
Add the minced garlic to the pan and stir-fry with the beef until the beef is about 70% cooked.
14
Season the beef with soy sauce, dark soy sauce, and a little sugar. Continue stir-frying until the color looks even.
15
Add water to the pan. The water will quickly boil and become a sauce.
16
Return the potato and onion to the pan. Gently toss everything together a few times to mix.
17
Add the cornstarch and water mixture to thicken the sauce. Stir the mixture well as cornstarch settles easily. Gently toss the beef and potato a few more times until coated with sauce.
18
Add the green onion sections and crushed black pepper. Mix everything evenly and serve.
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