Pan fried potatoes, red onions and tomatoes combine in this hearty, traditional Peruvian stir fry. Serve with rice for an unexpected dish that’s sure to be a crowd pleaser.
1 lb. tri color fingerling potatoes
1 tbps. vegetable oil
1 1/2 lbs. thinly sliced beef sirloin or chicken breast
1 large red onion, halved, thinly sliced
4 plum tomatoes, cut into thin wedges
1 tbps. soy sauce
1 tsp. red wine vinegar
Salt & pepper to taste
2 medium green onions, cut into small matchstick pieces
10 cups hot cooked white rice
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