Ingredients
Equipment
Method
- Start by boiling the diced potatoes in salted water for about 10-15 minutes or until fork-tender. Drain and set aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chopped onion and minced garlic, sautéing for about 3-4 minutes until the onion is translucent.
- Add the beef strips to the skillet, seasoning with salt, pepper, and ground cumin. Cook for about 5-7 minutes or until the beef is browned and cooked through.
- Pour in the orange juice, stirring to combine. Allow the mixture to simmer for an additional 5 minutes.
- Add the shredded lettuce and cabbage to the skillet, tossing them with the beef mixture until just wilted. Remove from heat.
- In a separate pan, lightly fry the boiled potatoes over medium heat until they are crispy and golden brown, approximately 5-7 minutes.
- To serve, layer the crispy potatoes on a platter and top with the orange cumin beef mixture. Garnish with chopped cilantro and additional toppings if desired.
Nutrition
Notes
Feel free to switch up the beef for chicken or even a plant-based protein for a different take.
If you're short on time, you can use pre-cooked potatoes or skip toasting your greens altogether!
Leftovers heat perfectly in the microwave or on the stovetop—just add a splash of water or orange juice when reheating to retain moisture.
Enjoy the cooking adventure, and remember, cooking is about experimenting and having fun!
If you're short on time, you can use pre-cooked potatoes or skip toasting your greens altogether!
Leftovers heat perfectly in the microwave or on the stovetop—just add a splash of water or orange juice when reheating to retain moisture.
Enjoy the cooking adventure, and remember, cooking is about experimenting and having fun!