Chunky Beef Hash

Total time: 30 minutes
     Steaming the carrots and potatoes lets them brown quickly without long cooking.  The ketchup and Worcestershire makes it savory; if you like it hot, stir a drop or two of hot sauce into the ketchup before adding it to the skillet.

 Ingredients:

• 2 potatoes
• 2 carrots
• 2 ribs celery
• 1 onion
• 2 cloves garlic
• 12oz (360gr) beef   flank steak, skirt steak, any beef that's thin and suitable for stir-frying
• 2 tbs olive oil
• 1/4 cup ketchup
• 2 tbs beef stock   or red wine or chicken stock
• 2 tbs Worcestershire sauce
• 1 tsp thyme

 Instructions:

• Cut potatoes and carrots into large bite-size pieces.
• Steam for 15 minutes over medium-high heat, until vegetables are just tender. 
• Chop onion and celery and mince garlic. 
• Cut beef into bite-size pieces.  (If it's a flank steak, cut the pieces diagonally across the grain). 
• Heat 1 tbs oil in large nonstick skillet over medium - high heat.  Add onion and celery and sauté until tender, about 7 minutes. 
• Add garlic and sauté 2 minutes longer. 
• Remove onion, etc to a plate. 
• Add beef to skillet and sauté 3 - 5 minutes until browned. 
• Put on same plate as onions. 
• Heat remaining 1 tbs oil in skillet and add carrots and potatoes.  Stir-fry until vegetables are lightly browned. 
• Return onions, celery, garlic and beef to pan and heat through. 
• Add Worcestershire sauce, thyme, stock, ketchup and heat through, stirring constantly, 2 - 3 minutes over medium heat.  Serve.