Stir-fried Beef With Oven-fried Potatoes

Total Time: 1 hr 30 mins Preparation Time: 50 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 2 lbs beef tenderloin, sliced 1/4 inch thick and cut into 1/4-inch-wide strips
• 1 teaspoon fresh ground pepper
• 1 teaspoon ground cumin
• 1/4 cup soy sauce
• 2 tablespoons corn oil
• 3 large garlic cloves, finely chopped
• 2 medium red onions, halved lengthwise and sliced crosswise 1/2 inch thick
• 4 jalapeno peppers, seeded and thinly sliced
• 1 1/2 lbs plum tomatoes (halved, seeded and cut into eighths)
• 1/4 cup dry red wine
• 1/4 cup beef stock (or low-sodium broth)
• 2 tablespoons cilantro, chopped
• 2 lbs oven-fried potatoes (posted separately oven-fried potatoes or use your own)

Recipe

• 1 in a large bowl, toss the beef tenderloin with the pepper, cumin and 1 tablespoon of the soy sauce. in a large skillet or wok, heat the oil until shimmering. working in batches, add the beef strips and stir-fry over high heat until lightly browned, about 3 minutes per batch. transfer the beef to a bowl with a slotted spoon.
• 2 add the garlic to the skillet and cook over moderate heat, stirring, until golden, 30 seconds. add the onions and stir-fry until softened, 5 minutes. add the jalapeños and cook, stirring, for 1 minute. add the vegetables to the beef in the bowl with a slotted spoon. add the tomatoes to the skillet and cook, stirring, until slightly softened, 2 minutes.
• 3 increase the heat to high and return the beef and vegetables to the skillet. add the wine, stock and the remaining 3 tablespoons of soy sauce and stir-fry for 3 minutes. add the cilantro and oven-fried potatoes and toss gently. transfer to a platter and serve.