👥4 people
⏲️2h 0m
🕐25m
🍽️main meal
This non traditional stir fry is served with potatoes in Peru.
Ingredients
- 1 pound beef tenderloin
- For the Marinade:
- 2 each green onion
- 1 clove garlic
- 2 tsp ginger
- 1/2 cup soy sauce
- 1/2 cup cider vinegar
- For the Stir Fry:
- 1 each red onion
- 2 each Roma tomatoes
- 2 each yellow pepper
- 1 bunch cilantro
- Salt and pepper to taste
- 1/2 cup oil
- For the Rice:
- 1 cup white rice
- 2 cups chicken stock
Method
- Preheat Egg for indirect cooking at 400 F with a large cast iron pan.
- Trim beef tenderloin of excess fat and silver skin then slice thinly and set aside in a mixing bowl.
- To make the marinade combine soy sauce and vinegar in a mixing bowl. Mince garlic, ginger, and scallion and combine with sauce. Place sliced beef into marinade and allow to sit for at least 2 hours.
- For the stir fry vegetables, julienne the peppers, onions, and quarter the roma tomatoes. Chop the cilantro and set aside.
- Once beef has finished marinating, oil the pan and sear the beef. Be careful not to over crowd the pan so the beef sears properly. Thoroughly cook, set aside and then place stir fry vegetables in pan to cook once the pan has come back up to temperature. After the vegetables have cooked, place the beef back in the pan and stir to incorporate.
- In a medium pan, add the chicken stock and bring to a simmer. Pour rice into pot and cover. Allow to cook for 12 minutes. When the rice is ready, place rice on plate and spoon stir fry mix over the rice and garnish with cilantro.
