2 1/2 lbs beef tenderloin, dried and cut into strips
3 lbs russet potatoes, cut into fries
2 red onions, cut into strips
3 japepeño, sliced
1 14 oz can diced tomatoes, drained
1/2 cup fresh cilantro
Canola oil for frying
Some paprika
2 tbsp garlic, minced
2 tbsp rice vinegar
2 tbsp canola oil
1 tbsp ground cumin
1 tsp salt
2 tbsp soy sauce
2 tsp black pepper
Serves Six Total Time: 100 minutes
Place the beef in one large bowl and the onions in another. Mix together the garlic, vinegar, oil, cumin, salt, soy sauce and pepper. Then pour half the marinade over the meat and the other half over the onions. Mix both bowls thoroughly and then refrigerate for at least one hour.
Take the meat and onions out of the refrigerator. In a large pot over high heat, stir fry the beef for a few minutes until browned, then reduce heat the medium and add in the tomatoes. Stir and cook for about three minutes.
In medium pot, add about one cup of canola oil and set over high heat. Add some paprika over the potatoes. Once the oil starts to bubble, add in the fries in batches, frying for about seven minutes, or until crispy on the outside. Remove with slotted spoon and drain on a paper towel.
Back over by the meat, add in the onions, cilantro, japepeño, and salt and pepper to taste. Pour off any excess liquid in the pot.
Serve the beef over white rice along with the french fries.
