One of the many dishes ChefGail fell in love with during her culinary tour of Peru in March 2015. Delicious to eat, easy to create! The dish is served topped with fabulous French fry potatoes. Rather than fry the potatoes, ChefGail roasted them as per the method here.
Preheat oven to 400 F.
Toss sliced potatoes with ¼ cup extra virgin olive oil and season with salt and pepper.
Roast potatoes for 20 to 30 minutes or until tender.
In the meantime, prepare the stir-fry.
Heat wok or frying pan and when hot add 2 tbsp extra olive oil.
Heat oil and quickly fry beef, stirring constantly (when lightly browned, removed from heat and set aside).
In the same pan, add the garlic, onions, tomatoes and oregano. Cook for 2 minutes, stirring occasionally.
Add the jalapeno, bell peppers, vinegar and soy sauce. Cook for 2 more minutes and adjust seasoning (you may want to add a bit more balsamic – flavour should be salty/sweet).
Add the beef and any meat juices to the stir-fry, mix well to heat meat and sprinkle with cilantro.
Taste and adjust seasonings.
Serve topped with roasted potatoes. Can also be served with white rice garnished with strips of pimento pepper.