Stir together the rice and water in a medium-size saucepan over medium-high heat and bring to a boil.
Reduce the heat to low and place a tight fitting lid on the pan. Simmer the rice over low heat for 10 minutes, DO NOT REMOVE THE LID.
Turn off the heat, KEEP THE LID ON THE PAN, and allow rice to sit while you make the rest of the dish.
In a large bowl mix stir together the cumin, vinegar, and 2 TBSP soy sauce. Stir in the sliced steak and set aside to marinate.
Heat 1/4 cup of peanut oil in a wok or deep skillet over medium-high heat.
When the oil is hot add the potatoes in a single layer. Allow the potatoes to cook for about 2 minutes.
Stir the potatoes and continue to cook, stirring occasionally, until potatoes are cooked through and crisp, about 7 more minutes.
Transfer the cooked potatoes to a plate and set aside.
Wipe out the pan and heat 1 TBSP of oil over high heat. When the oil is hot add half the beef and stir fry until beef is browned, about 2 minutes.
Transfer the cooked beef to a plate then wipe out the pan and heat another TBSP of oil in the pan. Cook the rest of the beef the same way then transfer the beef to the plate and set aside.
Wipe out the pan and heat 1 TBSP of oil over high heat. When the oil is hot add the red onion then stir fry for 1 minute.
Add the garlic, jalapeno, and tomatoes to the pan with the onion and stir-fry about 1 minute.
Add the beef and 2 TBSP of soy sauce to the pan then stir-fry for about 30 seconds.
Add the potatoes to the pan and stir-fry for just a few seconds. Take off the heat and season with salt & pepper to taste.
Fluff the rice with a fork and serve with the beef stir-fry.
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