In this dish, a traditional Peruvian dish was made using a Chinese-style cooking method.
Cooking time
30 minutes
Calories
570kcal
Sodium
0.4g
- Nutrition facts are for one serving.
- Recipe amounts have been modified for easier preparation.
Ingredients(Servings: 2)
Directions
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Peel the potatoes and cut into 6 to 8 wedges. Cut the red onions along the grain into 5 mm (1/4 in.) widths. Cut the tomato into 8 wedges. Cut the beef to match the size and shape of the potatoes.
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Heat some cooking oil to 170 C (340 F), then fry the potatoes and drain the oil.
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Heat the salad oil in a pot and stir-fry the beef over high heat. Add the garlic, cumin powder and white pepper to the beef and stir-fry together, then add the red onions and tomatoes and stir-fry further for 2 to 3 minutes.
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Add (3) and the cilantro, then saute together with the salt, Kikkoman Soy Sauce and vinegar.
Cooking Basics
Tomatoes - wedge cut
Cut the tomato in half lengthwise, then insert the knife in a v-shape on both sides to remove the stem. Insert the knife from the center of the cut surface and cut into equal-size wedges.
Garlic - mincing
Remove the skin of the garlic clove, and cut vertically in half. Then remove the core, slice thinly cut-side down without cutting as far as the base part, and lay the knife flat and insert horizontal cuts. Finally, mince from end to end.
- Recipe Yukie Okada
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