4 Serves
82 Mins
Prepare the beef sirloin by slicing it into thin strips and marinating briefly with salt and pepper.
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JapaneseVitamin K
12 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
28 µg / 400 µgCalcium
43 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
42 mg / 420 mgPhosphorus
287 mg / 1,250 mgPotassium
632 mg / 4,700 mgSodium
1083 mg / 2,300 mgZinc
6 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
36 µg / 55 µgFiber
2 g / 28 gSugar
3 g / 50 gSaturated Fat
5 g / 20 gCholesterol
101 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
Peel and slice the onions and tomatoes into wedges, and prepare the garlic using a garlic press.
Heat the vegetable oil in a large wok over high heat until smoking.
Sear the beef strips in the hot vegetable oil until browned, then remove and set aside.
In the same wok, stir-fry the onions, garlic, and tomatoes until slightly softened but still crisp.
Return the beef to the wok, add the soy sauce and aji amarillo paste, and toss everything together quickly to coat.
Fold in the pre-cooked french fries to absorb the juices and serve immediately.
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Yemeni