NUTRITION

SERVINGS

INGREDIENTS

5 oz beef sirloin strips

1 medium russet potato

0.5 medium red onion

1 medium roma tomato

1 tbsp tamari

1 tbsp red wine vinegar

1 tsp avocado oil

1 tsp garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Slice the russet potato into thin wedges, toss with a pinch of sea salt and black pepper, and roast for 25 minutes until golden and crisp.

• 3

  Slice the beef sirloin into thin strips and season with the remaining sea salt and black pepper.

• 4

  Heat the avocado oil in a large skillet or wok over high heat until shimmering.

• 5

  Add the beef strips in a single layer and sear for 2 minutes until browned and caramelized, then remove from the pan and set aside.

• 6

  In the same pan, add the sliced red onion and minced garlic, sautéing for 2 minutes until the onion is slightly softened but still has a bite.

• 7

  Add the sliced roma tomato, tamari, and red wine vinegar, stirring quickly to deglaze the pan and create a light sauce.

• 8

  Return the beef and the roasted potato wedges to the skillet, tossing everything together for 1 minute to coat.

• 9

  Garnish with chopped fresh cilantro and serve immediately while steaming hot.