Carne Encebollada con Papas Fritas

Name: Carne Encebollada con Papas Fritas
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 1 servings
Cuisine: Colombian
Ingredients: 0.5 pound beef sirloin steak (cut into 1/2-inch strips); 1 Russet potato (peeled and cut into 1/4-inch fries); 0.5 cup white rice (uncooked); 0.5 yellow onion (sliced thin); 1 Roma tomato (cut into wedges); 2 clove garlic (minced); 1 tablespoon white vinegar; 1 tablespoon soy sauce; 2 tablespoon olive oil (divided); 1 cup vegetable oil; 1 teaspoon cumin; 0.5 teaspoon dried oregano; 1 teaspoon salt (divided); 0.5 teaspoon black pepper (divided); 2 tablespoon fresh cilantro (chopped)

Tender beef strips sautéed with caramelized onions and tomatoes, served alongside crispy golden French fries and fluffy white rice for a satisfying Colombian-style meal.

Prep: 20 min
Cook: 40 min
Total: 1 hr
Servings: 1
Cuisine: Colombian
Difficulty: Medium
Cost: $11.93/serving

Dietary

Halal
Nut-Free
Dairy-Free
Egg-Free
High-Protein
Low-Sugar

Ingredients

0.5 pound beef sirloin steak (cut into 1/2-inch strips)
1 Russet potato (peeled and cut into 1/4-inch fries)
0.5 cup white rice (uncooked)
0.5 yellow onion (sliced thin)
1 Roma tomato (cut into wedges)
2 clove garlic (minced)
1 tablespoon white vinegar
1 tablespoon soy sauce
2 tablespoon olive oil (divided)
1 cup vegetable oil
1 teaspoon cumin
0.5 teaspoon dried oregano
1 teaspoon salt (divided)
0.5 teaspoon black pepper (divided)
2 tablespoon fresh cilantro (chopped)

Instructions

Cook the white rice: Combine 1/2 cup white rice with 1 cup water and 1/4 teaspoon salt in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Fluff with a fork and set aside.
Prepare and fry the potatoes: Place the cut Russet potato fries in a bowl of cold water for 10 minutes, then drain and pat thoroughly dry with paper towels. Heat 1 cup vegetable oil in a deep skillet or pot over medium-high heat until it reaches 350°F (175°C). Carefully add the potato fries in a single layer (cook in batches if necessary). Fry for 5-7 minutes, stirring occasionally, until golden brown and crispy. Remove with a slotted spoon and transfer to a paper-towel-lined plate. Season immediately with 1/2 teaspoon salt.
Marinate and cook the beef: While fries are cooking, season the beef sirloin steak strips with 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon cumin, and 1/2 teaspoon dried oregano. In a large skillet or wok, heat 1 tablespoon olive oil over medium-high heat. Add the beef strips and stir-fry for 3-5 minutes until browned. Remove the beef from the skillet and set aside.
Sauté vegetables: In the same skillet, add the remaining 1 tablespoon olive oil. Add the thin-sliced yellow onion and minced garlic. Sauté for 5-7 minutes until the onions are softened and slightly caramelized. Add the Roma tomato wedges and cook for another 2-3 minutes.
Combine and finish: Return the cooked beef to the skillet with the vegetables. Stir in 1 tablespoon white vinegar and 1 tablespoon soy sauce. Cook for 1-2 minutes, stirring constantly, until the sauce slightly thickens and coats the beef and vegetables. Taste and adjust seasoning with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper if needed. Stir in the chopped fresh cilantro.
Serve immediately with the white rice and crispy French fries.

Notes

Ensure potatoes are very dry before frying for optimal crispness. Use a high-heat oil like vegetable oil for the best fries.

Nutrition (per serving)

Calories: 1331
Protein: 67 g
Carbohydrates: 123.8 g
Fat: 66.5 g
Fiber: 7.8 g
Sodium: 3395 mg
Saturated Fat: 13.2 g
Sugar: 7.1 g
Cholesterol: 152 mg