Ingredients
4
medium baking potatoes (about 1 lb)
1
tablespoon vegetable oil, plus additional as needed
1 1/2
lb thinly sliced beef sirloin steak
1
large red onion, halved, thinly sliced
4
plum (Roma) tomatoes, cut into thin wedges
1
tablespoon soy sauce
1
teaspoon red wine vinegar
Salt and pepper to taste
2
medium green onions, cut into small matchstick pieces
10
cups hot cooked white rice
Preparation
Peel potatoes; cut into 2x1/4-inch sticks. In 12-inch skillet, heat 1 tablespoon oil over medium-high heat. Cook potatoes in oil 5 to 8 minutes, tossing frequently, until tender and golden brown. Remove from skillet; keep warm.
In same skillet, heat about 1 teaspoon oil over medium-high heat. Working in small batches, cook beef in oil about 1 minute or just until cooked. Continue cooking beef in small batches, using 1 teaspoon oil per batch. Remove beef from skillet; keep warm.
Add red onion to skillet; cook and stir about 2 minutes or until tender. Stir in beef, tomatoes, soy sauce, vinegar and salt and pepper. Cook and toss mixture over medium heat about 1 minute or until hot.
Spoon beef mixture onto large serving platter; top with cooked potatoes. Garnish with green onions. Serve over rice.
