Updated: Nov 22, 2019
Yield: 30 servings
Variations: This entrée is typically served over white rice.
10 lbs. Steak (Prime Rib)
5 lb. red onion, sliced
5 lb. plum tomatoes, sliced
10 lbs. Yukon gold potatoes
10 cups white rice
15 each Aji Amarillo chilies, sliced thinly
1.5 tbsp. minced garlic
1.5 cups soy sauce
1/2 cup chopped cilantro
Pinch of cumin
Red wine vinegar
Salt and pepper to taste
Cut meat into ½ inch strips. Heat enough oil to cover the bottom of a large pan or wok, and cook the garlic and Aji Amarillo peppers for 3 minutes over medium heat. Turn the heat up to high, and add the steak. Brown the steak, and season with salt, pepper and cumin. Once browned, removed the meat from the pan, along with the juices.
Add a little more oil to the pan, and briefly stir-fry the onion and tomatoes. Season with salt and pepper, and add a little red wine vinegar to the pan. Add the soy sauce as well. Return the beef to the pan, and mix well. Toss in the chopped cilantro.
Meanwhile, deep-fry the potato slices until golden brown.
Add the potatoes to the meat, and mix well.
Serve the meat and potatoes along side steamed white rice.