Ingredients
- ½ kilo tender beef, sliced thinly and cut into strips
- Olive Oil or any other kind of oil for frying and sauteing
- ½ kilo marble potato, scrub and wash well, do not remove skin, boil until half cooked
- ½ cup onion, minced
- 4 cloves garlic, minced
- ¾ cup water
- 1 tablespoon dried annato (atsuete) seed, soak in 1/2 cup warm water or 1 teaspoon annato powder dissolved in ½ cup water
- 1 small can green peas
- 250 grams tomato sauce
- 1 beef bouillon cube
- 1 medium size red bell pepper, remove seeds, cut in small strips (Julienne cut)
- 1 teaspoon cornstarch dissolved in 1/2 cup water
- Green onion, minced
- Salt and pepper to taste
Directions
Deep fry half-cooked potatoes in oil until fork tender. Remove from oil and place in a dish lined with paper towels to remove excess oil. Season with salt and set aside.
Season beef with salt and ground pepper. Heat olive oil in a pan over medium heat. Fry beef until golden brown. Put beef in a dish and set aside. Sauté garlic and onion in the pan. Add the fried beef and water. Simmer until beef is tender. Put the water from dried annato seeds or annato powder dissolved in water until desired color is achieved. Add green peas and tomato sauce. Simmer for another 5 minutes. Add beef bouillon cube. Stir until dissolved. Add bell pepper. Do not overcook to maintain crispness. Add cornstarch dissolved in water while stirring to thicken sauce. Add pepper to taste. Remove from heat and put in a serving dish. Top with fried potatoes. Garnish with green onion. Serve hot.
