Ingredients
- 1 lb beef sirloin, thinly sliced
- 3 tbsp vegetable oil
- 1 large red onion, sliced into strips
- 2 medium tomatoes, sliced into wedges
- 2 cloves garlic, minced
- 1 Red bell pepper sliced
- 1/4 cup soy sauce
- 2 tbsp red wine vinegar
- One tablespoon Fury Pineapple Yardie hot sauce
- 1/2 tsp ground cumin
- Salt and black pepper to taste
- 1/4 cup fresh cilantro, chopped
- 3 large potatoes, thick cut into fries
- 2 tbsp canola oil (for fries)
- Cooked white rice, for serving
A vibrant fusion of classic Peruvian stir-fry with fiery Fury Pineapple Yardie hot sauce bursting with bold flavours and tropical heat.
INSTRUCTIONS
- Preheat oven to 425°F. Toss potatos with canola oil, salt, and pepper, then bake for 25-30 minutes until crispy.
- In a large skillet or wok, heat vegetable oil over high heat.
- Add beef slices, season with salt, pepper, and cumin, and stir-fry until browned but still tender, about 2-3 minutes. Remove beef and set aside.
- In the same skillet, add garlic and bell pepper; cook for 30 seconds.
- Add onion and stir-fry until slightly softened but still crisp, about 2 minutes.
- Add tomatoes and cook for another minute, then return beef to the skillet.
- Pour in soy sauce, red wine vinegar and Fury hot sauce. Stir well to combine and cook for another 2 minutes to meld flavours.
- Remove from heat and sprinkle chopped cilantro on top.
- Serve the beef stir-fry alongside crispy fries and steamed white rice.