This surprising twist on stir-fry is served over french fries, not rice.
Directions for: Beef Stir-Fry with French Fries
Ingredients
1 lb(s) frozen french fries (about 5 cups)
1 1-lb boneless rib-eye steak, thinly sliced
2 Tbsp soy sauce
3 cloves garlic (1 grated, 2 sliced)
Kosher salt and freshly ground pepper
2 Tbsp vegetable oil
1 large red onion, thinly sliced
jalapeno pepper, chopped (remove seeds for less heat)
8 Campari or other small vine-ripened tomatoes (about 10 oz), quartered
1 Tbsp red wine vinegar
2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh cilantro
Directions
1. Bake the fries as the label directs. Meanwhile, toss the steak with 1 tablespoon soy sauce, the grated garlic and a pinch each of salt and pepper in a bowl; set aside 10 minutes.
2. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the steak in a single layer and cook, stirring once or twice, until browned but not cooked through, about 2 minutes. Transfer to a plate using a slotted spoon.
3. Add the remaining 1 tablespoon vegetable oil to the skillet. Add the red onion and jalapeno and cook, stirring, until slightly softened, about 3 minutes. Add the tomatoes and the sliced garlic; cook until the tomatoes start breaking down, about 3 minutes. Return the steak and any collected juices to the skillet along with the remaining 1 tablespoon soy sauce and the vinegar. Remove from the heat; add the fries, parsley and cilantro and toss. Season with salt and pepper.
Source and Credits
Recipe courtesy Food Network Magazine
Photograph by Justin Walker
See more: Beef, Potatoes, Tomatoes, Vegetables