If using raw beef, freeze for 20 minutes and slice paper-thin.

Alternatively, use pre-sliced beef for bulgogi.

Marinate the beef with rice vinegar, 1 tsp salt, and 1/2 tsp turmeric.

If using leftover roast, omit the salt but use turmeric and vinegar.

Slice the leftover roast.

Boil the whole potatoes in slightly salted water for 5 minutes.

Remove from heat and let sit in the hot water for 15 minutes, until perfectly cooked.

Alternatively, cook the potatoes by your preferred method.

Peel the potatoes and cut into 6 to 8 wedges each.

Coat the potato wedges with the remaining 1/4 tsp turmeric and 1/4 tsp salt.

Heat 3 tablespoons of canola oil in a large wok.

Fry the onion and ginger until slightly softened.

Add the cayenne and the marinated beef (and marinade).

Cook over high heat for 5 to 8 minutes, or until tender.

If not sufficiently tender, add 1/2 cup water and cook over medium-low heat until done.

If using leftover roast, warm it through quickly.

Meanwhile, heat the remaining 3 tablespoons of canola oil in a large skillet.

Gently fry the potato wedges over low heat until golden brown and crisp.

Serve the meat with the potato wedges.

Serve ketchup on the side for an authentic Anglo-Indian experience.