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Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

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Beef Stir-Fry with Fries (01:01)

Total:: 35 min
Prep:: 15 min
Cook:: 20 min

Yield:: 4 servings

Level:: Easy

Nutrition Info

Ingredients

1 pound frozen french fries (about 5 cups)
1 1-pound boneless rib-eye steak, thinly sliced
2 tablespoons soy sauce
3 cloves garlic (1 grated, 2 sliced)
Kosher salt and freshly ground pepper
2 tablespoons vegetable oil
1 large red onion, thinly sliced
1/2 jalapeno pepper, chopped (remove seeds for less heat)
8 Campari or other small vine-ripened tomatoes (about 10 ounces), quartered
1 tablespoon red wine vinegar
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro

Directions

Watch how to make this recipe.

Bake the fries as the label directs. Meanwhile, toss the steak with 1 tablespoon soy sauce, the grated garlic and a pinch each of salt and pepper in a bowl; set aside 10 minutes.

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the steak in a single layer and cook, stirring once or twice, until browned but not cooked through, about 2 minutes. Transfer to a plate using a slotted spoon.

Add the remaining 1 tablespoon vegetable oil to the skillet. Add the red onion and jalapeno and cook, stirring, until slightly softened, about 3 minutes. Add the tomatoes and the sliced garlic; cook until the tomatoes start breaking down, about 3 minutes. Return the steak and any collected juices to the skillet along with the remaining 1 tablespoon soy sauce and the vinegar. Remove from the heat; add the fries, parsley and cilantro and toss. Season with salt and pepper.

Photograph by Justin Walker

Courtesy of Food Network Magazine

My Private Notes

Name: Beef Stir-Fry with French Fries
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 1 pound frozen french fries (about 5 cups); 1 1-pound boneless rib-eye steak, thinly sliced; 2 tablespoons soy sauce; 3 cloves garlic (1 grated, 2 sliced); Kosher salt and freshly ground pepper; 2 tablespoons vegetable oil; 1 large red onion, thinly sliced; 1/2 jalapeno pepper, chopped (remove seeds for less heat); 8 Campari or other small vine-ripened tomatoes (about 10 ounces), quartered; 1 tablespoon red wine vinegar; 2 tablespoons chopped fresh parsley; 2 tablespoons chopped fresh cilantro

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