Monday, November 3, 2014

Peruvian Beef Stir-Fry

I made this recipe at the request of the caveman, who simply asked for "meat and potatoes."

I do well with organic white potatoes every once in a while, and the Whole 9 recently allowed them as part of the plan. What I like about this dish is it's loaded with veggies and much brighter and fresher than the typical "meat and potatoes" meal, not to mention super easy to make.

Even if you don't do potatoes, I have to say that there was a ton of flavor here despite very minimal seasoning. The beef was tender and loaded with flavor thanks to the coconut aminos and apple cider vinegar. 

The original recipe from Skinnytaste called for jalapeño, but I omitted it since I was cooking for my kids as well. Feel free to add the pepper back in if you like a little kick.

Peruvian Beef Stir-Fry
adapted from Skinnytaste

2 organic russet potatoes, washed and dried
1 tbs. olive oil
1/2 tsp. garlic powder
kosher salt and black pepper, to taste

1 lb. lean sirloin, cut into small, thin strips
salt, to taste
1/2 tsp. cumin
black pepper, to taste
1 tbs. olive oil
1 large red onion, sliced into thick strips
2 bell peppers, cut into strips (I used one orange and one yellow)
1 large jalapeno, ribbed and seeded, chopped (optional)
4 thinly sliced garlic cloves
2 medium tomatoes, sliced into wedges
3 tbs. coconut aminos
2 tbs. apple cider vinegar
minced cilantro

Preheat oven to 400. Cover a baking sheet with foil.

Slice potatoes lengthwise into 1/3 inch slices, then cut each slice into1/3 inch fries. Place on baking sheet and drizzle with olive oil. Season with garlic powder, salt and pepper. Toss to coat and spread out in an even layer. Bake for 25-40 minutes (depending on how crispy you like them).

Meanwhile, season meat with salt, pepper and cumin. Heat oil in a wok or large skillet over medium heat. Add beef and cook for 2 minutes, or until brown on both sides. Add onion, garlic, jalapeño (if using) and bell peppers. Cook for another 2 minutes.

Stir in tomatoes, soy sauce and apple cider vinegar, cooking for one minute more. Taste for seasoning and add a little salt, if needed. Sprinkle with minced cilantro and serve with french fries on top.

No comments:

Post a Comment