Beef and Vegetable Stir-Fry - Seasoning the World

Beef and Vegetable Stir-Fry - Seasoning the World

In this dish, a traditional Peruvian dish was made using a Chinese-style cooking method.

Cooking time
30 minutes
  • Nutrition facts are for one serving.
  • Recipe amounts have been modified for easier preparation.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

250 g (8-3/4 oz.)


180 g (6-1/4 oz.)

120 g (4-1/4 oz.)

2 cloves

5 g (1/4 oz.)

as needed

3 Tbsp

a dash

a dash

1/2 tsp

2 tsp


  1. 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.
  2. Heat some cooking oil to 170 C (340 F), then fry the potatoes and drain the oil.
  3. 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.
  4. 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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