I’ve become a fan of this recipe since my husband and I went to Mi Lindo Peru, a Peruvian restaurant in Mission district of San Francisco with our friends. I’ve been wanting to dip into the experiment of making it. Then, recently, before we moved away, I got the chance to watch my friend made the dish, who has been making it ever since our first visit to the restaurant!. Well, I thought it was difficult to make, but it was very easy!
I’ve just recently made the dish and loved it!! My friend taught me some short cut with the potatoes, which is using french fries. It works out really well. I’ve found some substitutions for the recipe while I was cooking because, I didn’t have some of the spices. So, I simplified the recipe, but still able to retain the original flavors!
The recipe is divided into two:
4-6 medium size potatoes (or using store-bought frozen french fries)
Oil for deep-frying (optional, you can also oven fry)
Beef Stir Fry
1 lbs. beef tenderloin or thin cut
2 dashes of ground cumin
pinch of ground all spice
oil for stir frying
1 clove of good size garlic, minced
salt and pepper to taste
1 tsp rice vinegar
1 medium red onion, slice it lengthwise
1 red pepper, slice it lengthwise
3- 4 plum tomatoes halved, and cut into few slices
7-8 tbsp. soy sauce
2 tbsp. chopped cilantro
To make Potato Fries:
Wash potatoes and cut in slices (strips) into your desired thickness for fries. You can deep fry the potatoes or oven fry them at 450 F. Make sure to spread them into single layer in the baking pan. Bake for about 10 minutes and turn the potatoes. Bake for another 25 minutes or so until it turns golden brown. Keep on checking on them, so they won’t burn.
If you use store-bought frozen French fries as short cut like I did, follow the instructions on the package.
To make Beef Stir- Fry:
Chop all ingredients for the beef stir-fry.
Slice the meat thinly into wide strips. In a bowl, toss the cut meat with pepper, all spice, cumin, and soy sauce.
Heat oil in a pan or wok (I prefer wok) over medium heat, and saute garlic until fragrant. Put the heat to high and work in batches, put in the beef strips and stir fry until browned. Season with salt and pepper. Transfer the beef along with pan juice, garlic into a bowl. Set aside.
Add a little more oil into the used pan or wok if needed, and stir fry onion, until almost translucent. Put in the red pepper. Season with salt and pepper. Add the rice vinegar and continue stir frying for another minute. Remove onion from the pan, set aside and repeat the step with the tomatoes.
When tomatoes are done, return the beef, onion and red pepper into the pan with the tomatoes. Add the chopped cilantro and toss gently.
Just after it heats up, remove from heat.
Serve the dish on top of potatoes and a side of rice! (yeah, you read it right!)
Ps. I made garlic and cilantro rice for the side dish, and it was delish!