Ingredients
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1 1/2 tablespoons crushed garlic
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1/2 teaspoon salt
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1 1/2 teaspoons ground black pepper
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2 tablespoons rice vinegar
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2 tablespoons soy sauce
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2 tablespoons canola oil
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1 1/2 lbs beef tenderloin, cut into strips (or some other tender steak)
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2 medium red onions, cut into strips
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1 (15 ounce) can diced tomatoes, drained
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salt & pepper, to taste
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1 -2 jalapeno pepper, cut into strips
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1/4 cup fresh cilantro
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4 potatoes, peeled & cut into strips
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2 teaspoons cumin
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Instructions
- Make a paste by combining the garlic & salt. Whisk together the garlic paste, rice vinegar, soy sauce, canola oil, cumin, & ground black pepper.
- Place the steak in one bowl & the onions in another. Divide the marinade between the 2 bowls & let set in the refrigerator for at least an hour.
- Pour a small amount of oil in a wok & turn on medium heat. Once the oil is hot add the steak with marinade & cook until brown. Add the tomato & simmer for a few minutes.
- Add the jalapeño, cilantro, & onions with marinade to the wok, slowly stirring until well blended. Simmer for 5 more minutes.
- As the ingredients are cooking in the wok, sprinkle the potatoes with paprika & fry in a separate pan. Once done add to the other ingredients.
- Serve with a dish of white rice.