PERUVIAN STIR FRIED BEEF AND POTATOES

By Silvermama

Any type of tender beef will work for this recipe. Usually substitute sun dried tomatoes for fresh tomatoes.

Ingredients

• 2 lbs beef tenderloin, sliced into 1/4 inch strips
• 1 tsp ground pepper
• 1 tsp ground cumin
• 1/4 cup soy sauce
• 2 tbs corn oil
• 3 large garlic cloves, finely chopped
• 2 medium onions, sliced
• 4 jalapenos, seeded and thinly sliced
• 1 1/2 lg plum tomatoes, halved and cut into 8ths
• 1/4 cup dry red wine
• 1/4 cup beef stock
• 2 tbs freshly chopped cilantro
• Oven-Fried Potatoes (below)

Preparation

Step 1

In large bowl, toss beef w/pepper, cumin and 1 tbs soy sauce. In large skillet or wok, heat oil until shimmering. Working in batches, add beef and stir-fry over high heat until lightly browned, about 3 min per batch. Transfer beef to bowl w/slotted spoon.

Add garlic to skillet and cook over moderate heat, stirring, until golden, 30 sec. Add onions and stir-fry until softened, 5 min. Add jalapenos and cook, stirring for 1 min. Add veg to beef in bowl with slotted soon. Add tomatoes to skillet and cook, stirring 2 min.

Increase heat to high and return beef and veg to skillet. Add wine, stock and 3 tbs soy sauce and stir-fry 3 min. Add cilantro and potatoes and toss gently.

Oven-Fried Potatoes

2 lbs russet potatoes, peeled an cut into 1/4 in lengthwise strips
1/4 cup oil

Preheat oven to 450. Heat 2 large rimed baking sheets in oven for 5 min. Put sliced potatoes into large bowl, add oil and toss. Spread potatoes on hot baking sheets and bake for 20-30 min, stirring every 10 min. Season w/salt.