Goan Chili-Fry with Beef and Tomatoes

Hozzávalók

1 teaspoon ground cinnamon

1 teaspoon ground turmeric

Kosher salt and ground black pepper

2 pounds beef sirloin tips or tri-tip, trimmed and cut into 1-inch chunks

2 tablespoons grapeseed or other neutral oil, divided

1 medium yellow onion, halved and thinly sliced

1 tablespoon finely grated fresh ginger

3 medium garlic cloves, minced

2 Fresno or serrano chilies, stemmed, seeded and finely chopped

1 pint cherry or grape tomatoes, halved

2 tablespoons cider vinegar

1/2 cup lightly packed fresh cilantro

Útmutatók

In a small bowl, stir together the cinnamon, turmeric and 1 teaspoon each salt and pepper. Sprinkle half of the spice mix onto the beef and toss to combine; set the remaining spice mix aside.

In a 12-inch nonstick skillet over medium-high, heat 1 tablespoon oil until barely smoking. Add the beef in an even layer and cook without stirring until well browned on the bottom, 3 to 4 minutes. Stir and cook, stirring occasionally, until no longer pink on the exterior, another 2 to 3 minutes; transfer to a plate.

In the same skillet over medium-high, heat the remaining 1 tablespoon oil until shimmering. Add the onion and cook, stirring occasionally, until softened and beginning to brown, 3 to 4 minutes. Stir in the ginger, garlic, chilies and the remaining spice mix; cook, stirring, until fragrant. Add the beef and accumulated juices to the pan along with the tomatoes and cook, stirring, until the tomatoes begin to soften, 1 to 2 minutes.

Off heat, stir in the vinegar and half the cilantro, then taste and season with salt and pepper. Transfer to a serving dish and sprinkle with the remaining cilantro.