Beef, Tomato & Red Onion Skillet

Name: Beef, Tomato & Red Onion Skillet
Total time: 55 min
Yield: 2 servings
Ingredients: 350 g Sirloin steak; 150 g Red onion; 250 g Tomato; 300 g Potatoes; 100 g Long grain rice; 2 cloves Garlic; 1 tsp Ají amarillo paste; 1.5 tbsp Soy sauce; 1 tbsp Red wine vinegar; 1.5 tbsp Neutral cooking oil; 270 ml Water; 10 g Cilantro; 0.25 tsp Black pepper

Quick-cooked sirloin strips meet juicy tomato and red onion in a tangy soy pan sauce, with oven potatoes and a little rice.

55 minutes · Easy · 2 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Sirloin steak350 g
Red onion150 g
Tomato250 g
Potatoes300 g
Long grain rice100 g
Garlic2 cloves
Ají amarillo paste1 tsp
Soy sauce1.5 tbsp
Red wine vinegar1 tbsp
Neutral cooking oil1.5 tbsp
Water270 ml
Cilantro10 g
Black pepper0.25 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Soy and wheat. Check soy sauce and chili paste labels.

Method

Roast the wedges and cook rice

Heat a conventional oven to 220°C (425°F). Scrub the potatoes, cut into 1 cm-thick wedges and toss with 0.5 tbsp oil. Spread on a baking tray and roast for 30–35 minutes, turning halfway, until golden and tender. Rinse the rice; bring to a boil in a small saucepan with 240 ml water. Cover and cook on the lowest heat for 15–18 minutes until absorbed and tender, then rest off the heat for 5 minutes.

Prepare for quick cooking

Peel the onion and cut into 1 cm wedges. Core the tomatoes and cut into thick wedges. Peel and mince the garlic; wash and chop the cilantro. On a separate board, cut the sirloin across the grain into strips about 1 cm thick and 5 cm long, then pat dry. Mix the soy sauce, vinegar, ají amarillo and remaining 30 ml water in a bowl.

Sear in two batches

When the potatoes are nearly ready, heat a wide frying pan over medium-high heat. Season the beef with black pepper. Add 0.5 tbsp oil and half the beef; sear for 2–3 minutes, turning, then transfer to a plate. Repeat with the remaining oil and beef. Keep raw-meat utensils separate from serving utensils.

Finish the vegetables and beef

Add the onion to the same hot pan and cook for 3–4 minutes, stirring. Add the garlic for 30 seconds, then the tomatoes and prepared sauce. Toss for 1 minute. Return the beef and its juices and cook for 2–3 minutes, until several of the thickest strips register 71°C (160°F). The tomatoes should soften without dissolving completely.

Serve while glossy

Fold the cilantro through the skillet. Divide the rice, oven potatoes and beef mixture between two plates. Spoon over the pan juices and serve immediately; no additional salt is needed before checking the soy sauce seasoning.

Prepare the vegetables and sauce before searing. Oven-baked wedges and smaller rice portions keep this house plate practical without deep-frying or using a restaurant wok burner.

Ratings & comments

Loading reviews…