Ingredients:
½ kg. U.S. beef striploin
1 cup tomato
1 cup crushed tomato
1 tbsp. chili
2 garlic gloves
1 tsp. ginger powder
1 eggplant
Pinch of salt
Pinch of pepper
2 potatoes
1 onion
Preparation:
Cut U.S. beef striploin and vegetables into cubes.
In a frying pan, heat vegetable oil. Add the vegetables and meat mixture. Stir-fry until meat is no more pink from inside and vegetables are fork tender.
Add crushed tomatoes with a pinch of salt and pepper. Bring to a boil then simmer until ingredients are done.
Serve garnished with parsley and chili.