Ingredients: |
Ingredients: 1-1/2 lb sirloin tips, (trimmed, cut into
3-inch pieces and sliced against the
grain into 1/2-inch strips)
1-1/2 tsp ground cumin
kosher salt
black pepper
5 T soy sauce, divided
3 T neutral oil, divided
1 large red onion, halved and cut into 1/2-inch half rings
1/4 c red wine vinegar
2 medium garlic cloves, minced
1 jalepeno chili, stemmed and sliced into thin rounds
1-1/2 c grape tomatoes, halved
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Directions: |
Directions:1. In a medium bowl, combine the steak, cumin, 1 tsp each of salt and pepper, and 2 T soy sauce. Marinate at room temperature for 10 minutes. Drain, pat the meat dry and transfer to a plate.
2. In a 12-inch skillet over high, heat 1 T oil until barely smoking. Add half of the meat in a single layer and cook, turning once, until well browned on both sides, 2 to 3 minutes total. Transfer to a plate. Repeat with 1 T of the remaining oil and the remaining meat.
3. In the same pan over medium-high, heat the remaining 1 T oil until shimmering. Add the onions and cook until just starting to soften, stirring, for 2 minutes. Stir in the vinegar and remaining 3 T soy sauce, scraping the bottom of the pan.
4. Cook for 1 minute, or until the sauce thickens slightly. Stir in the garlic and jalapeno and cook until the garlic is fragrant, about 30 seconds. Add the tomatoes, the meat and any accumulated juices. Cook until the meat is just warmed through, 30 seconds. Taste and season with salt and pepper. Serve over rice. |
