- Cut meat
- 1 1/2 LB beef – flank or skirt steak – sliced against grain in 1 inch strips
Prepare marinade
- 1 tsp cumin
- 1 tsp salt and pepper
- 1 tsp Thunder Powder
- 2 TBL soy
- Marinate meat for 10 minutes
- Cut up red onion in thin slices
- Mince 2 cloves garlic and 2 jalapeño
- Cut russet potato into thin French Fry strips
- Cut tomato in sections
- 1 TBL safflower oil in cast iron pan – high heat
- Put potato into the pan to cook while everything else cooks
- Sear meat for 2 minutes per side
- Remove meat – set aside
- Rotate potatoes
- Turn pan heat to low and put in onion with 1 TBL butter
- This will cook about 2 minutes
- Add garlic and jalapeno and cook 1 minute
- Deglaze with 1/4 C red wine vinegar – it’s OK if potatoes are still in the pan
- Add 3 TBL soy sauce
- Add tomato sections
- Bring up to a simmer and reduce slightly
- Put meat back into pan and bring all up to heat
- Serve with rice and drizzle pan juices over top
