Name: Peruvian Beef Stir-Fry
Prep time: 15 s
Cook time: 25 s
Total time: 40 s
Yield: 4
Cuisine: peruano
Ingredients: Nonstick cooking spray; 1 large russet potatopeeled and sliced into 1/3-inch wedges; 2 tablespoons olive oildivided; 1 teaspoon MAGGI Granulated Chicken Flavor Bouillondivided; 1/2 pound extra lean beef sirloin strips for stir-fry; 1 teaspoon NESCAFÉ CLÁSICO 100% Pure Instant Coffee Granules; 1/2 teaspoon ground coriander; 1/2 teaspoon ground cumin; 1/2 cup sliced red onion; 1 large yellow bell pepperchopped; 2 cloves garlicfinely chopped; 1 roma tomatochopped; 1 1/2 tablespoons low sodium soy sauce; 1 tablespoon apple cider vinegar; 2 tablespoons chopped cilantro

Make It

Step 1

Preheat oven to 400° F. Spray baking sheet with cooking spray.

Step 2

Toss potato wedges with 1 tablespoon oil and ½ teaspoon bouillon. Arrange in a single layer on prepared baking sheet.

Step 3

Bake for 25 minutes. Remove from oven; set aside.

Step 4

Place beef in a medium bowl; sprinkle with coffee granules, coriander, cumin and remaining ½ teaspoon bouillon. Toss to coat evenly.

Step 5

Heat remaining 1 tablespoon oil in a large skillet or wok over medium-high heat. Add beef; cook, stirring frequently, for 2 minutes or until browned on all sides. Add onion, bell pepper and garlic; cook, stirring frequently, for 2 minutes.