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About the Dish

  • Russet Potatoes

    Russet Potatoes

  • Long Grain Rice

    Long Grain Rice

  • Tamari

    Tamari

  • Red Wine Vinegar

    Red Wine Vinegar

  • Bistro Filet

    Bistro Filet

  • Red Onion

    Red Onion

  • Sweet Peppers

    Sweet Peppers

  • Garlic

    Garlic

  • Tomato

    Tomato

  • Green Onion

    Green Onion

  • Crystal Hot Sauce

    Crystal Hot Sauce

METHOD

1
Heat oven to 450 degrees F. Prepare your mise en place: Peel potatoes, and slice lengthwise into 1/2-inch slices; cut each slice into 1/2-inch-wide fries. Peel red onion, and cut in half through the blossom end. Slice 1 half radially into thin wedges (reserve other half for another use). Remove and discard pepper stem and seeds; thinly slice flesh. Peel and thinly slice enough garlic cloves for 1 tablespoon, save any remaining for another use. Halve tomatoes between the stem and blossom ends; hold each half over the sink, and use a spoon to remove and discard seeds and pulp. Slice tomatoes into thin strips. Thinly slice green onions. Cut steak against the grain into 1/4-inch-thick slices.
2
Line a baking sheet with parchment paper (or lightly coat with cooking oil). Place fries in a medium bowl; drizzle with 1 teaspoon olive oil, and sprinkle with 1/4 teaspoon kosher salt and 1/4 teaspoon pepper. Stir to coat well, and arrange in a single layer on the prepared baking sheet. Bake until golden and tender, 20-25 minutes, tossing gently halfway through cooking time so they don't stick. Remove from oven, and season to taste with kosher salt.
3
While potatoes are cooking,  In a small saucepan with a lid, combine rice  with remaining 1 1/2 cups water. Place over high heat, and bring to a boil. Reduce heat to medium-low, cover and cook until all liquid has been absorbed and rice is tender, about 15 minutes. Remove from heat, leaving covered until ready to serve.
4
In a small bowl combine tamari and vinegar. When the potatoes and the rice are nearly finished cooking, place a large skillet over high heat. Add remaining 1 teaspoon cooking oil. When oil is shimmering, add steak. Cook, tossing steak in the pan, until slices are seared, about 2 minutes. (If they stick, just give them a few more seconds; they will release from the pan when they sear.)
5
Add red onion, sweet pepper, garlic and tomatoes. Stir-fry, using a spatula to help you toss everything in the skillet, until onions start to soften, 2-3 minutes. Add green onions, soy sauce mixture, remaining 1/4 teaspoon kosher salt and remaining 1/4 teaspoon black pepper. Stir-fry 1 minute more.
6
Fluff rice with work. Place 1/2 cup rice on each of 2 dinner plates. Place half of stir-fry mixture on each serving of rice. Divide potatoes between the plates. Serve with hot sauce to taste, and enjoy!