Ingredients
- Vegetable oil
- 4 all-purpose potatoes, peeled, halved lengthwise and thinly sliced
- 2 pounds beef loin, sliced into thin strips
- 3 yellow peppers, sliced into thin strips
- 3 red onions, peeled and cut into eighths
- 2 tablespoons soy sauce
- 1 tablespoon balsamic vinegar
- 6 cups hot cooked rice
- Nutritional Information
Nutritional analysis per serving (6 servings)
1599 calories; 116 grams fat; 10 grams saturated fat; 1 gram trans fat; 81 grams monounsaturated fat; 19 grams polyunsaturated fat; 100 grams carbohydrates; 7 grams dietary fiber; 5 grams sugars; 44 grams protein; 95 milligrams cholesterol; 433 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 to 8 portions
Preparation
- In a large nonstick skillet over medium heat, heat 2-1/2 tablespoons vegetable oil. Add the potatoes, and saute until browned and tender, about 15 minutes. Drain on paper towels, and set aside.
- In a large skillet over high heat, heat 2 tablespoons of oil. Add the beef, and quickly saute until the beef is seared and browned on all sides. Remove the pan from the heat, and use a slotted spoon to transfer the beef to a plate.
- Return the pan to medium-high heat. Add the onions and saute until the edges are seared and they begin to soften, about 2 minutes. Add the tomatoes, and stir to combine. Sprinkle the soy sauce and balsamic vinegar over the mixture, and saute until the tomatoes have softened, about 2 minutes.
- Add the beef and sauteed potatoes, and toss gently to mix well. Cover and simmer just until reheated, 2-3 minutes. Serve with rice.
Dining and Cooking