Blanch the sugar snap peas and sprinkle with salt. Cut the new potatoes into half and slice thickly. Cut the onion into wedges.
Heat a generous amount of olive oil in a frying pan. Put the potatoes in a single layer in the pan, and cook until golden brown. Flip over and cook the other side. Remove from the pan.
Add more oil to the frying pan, add some finely chopped garlic and stir fry the beef and onions.
Add the snap peas and potatoes to the frying pan and stir fry together.
Add the combined sauce ingredients, tasting between additions. Leave a little of the sauce and add on top at the very end. Thicken with some katakuriko dissolved in water if you like.
Story Behind this Recipe
I made a rich tasting stir fry flavored with oyster sauce, using vegetables we grow ourselves.
Don't soak the cut potatoes in water since the starch will thicken the stir fry sauce. Don't turn over the potatoes until they are crispy (about 3 minutes). The sauce is pretty salty so add it gradually while tasting and adjust.