Beef and Vegetable Stir-Fry - Seasoning the World
In this dish, a traditional Peruvian dish was made using a Chinese-style cooking method.
- 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.
Seasoning the World
We want to create opportunities to fuse food cultures from around the world with Kikkoman Soy Sauce.
Cooking Basics
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.
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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