Sauteed Loin Dip’n Wedges
Medium hard
20 min
Ingredients:
- 1 Bag of McCain Dip’n Wedges
- 1 pound of beef tenderloin cut into thin strips
- 2 garlic cloves, finely minced
- 3 tablespoons vegetable oil
- 1 small red onion, cut into thick slices
- 2 plum tomatoes cut into thick slices
- 1 sweet chili without seeds or veins, cut into thin strips
- 2 tablespoons soy sauce
- 3 tablespoons red wine vinegar
- 1/3 cup beef broth
- ½ cup fresh cilantro, coarsely chopped Salt and pepper to taste
Instructions:
- Season the meat with garlic, salt and pepper.
- Bake the fries at 425 F/218 C for 12-15 minutes or in the AirFryer at 350 F/176 C for 12 minutes.
- In the meantime; Place a wok or skillet over very high heat.
- Add the oil and sauté the meat, a few strips at a time (2 minutes per batch) so they don’t sweat, but instead brown.
- Add the onion, tomato, chili and sauté everything for approximately 2 to 3 minutes.
- The tomatoes and onion should be crisp, not mushy.\
- Add the soy sauce and vinegar to the sides of the wok or pan and mix everything together.
- Add the beef broth and cook an additional 1 1/2 minutes.
- Taste it to adjust the seasoning.
- Turn off heat, add chopped cilantro, and serve immediately with McCain Dip’n Wedges.
