Serves 4
start to finish: 35 minutes
From Edible Seattle March/April 2010

You can frequently find sugaar-cut beef strips at halal butchers, which will save you a bit of prep time.

1 tablespoon vegetable oil
1/2 pound beef loin, cut into 3/4" cubes
5 cloves garlic, minced or crushed with mortar and pestle
1 teaspoon salt
1 whole carrot, julienned
1 medium Yukon Gold potato, julienned
1/4 cup of water
1 green onion, finely sliced, including white and green parts
1 whole green bell pepper, julienned
1/4 cup fresh cilantro, chopped

Heat the oil in a sauté pan over medium heat. Add the beef and brown for 5 minutes. Stir in the garlic and salt. Add the carrot and potato and cook about 5 minutes, until slightly softened. Blend in the water and cover the pan until most of the liquid is absorbed. Add the onion and green pepper and cook for 5 minutes, until the vegetables are all fairly tender. Toss in the cilantro. Turn off the heat, cover the pan, and let it sit for 10 minutes for flavors to combine.

Serve over rice and with sliced bananas, if desired. Add hot peppers or chili sauce at your preference.

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