4 Medium baking potatoes (about 1 lb)
1 Tablespoon vegetable oil
1 1/2 Pounds of beef sirloin cut into thin slices
1 Large red onion, cut in half, thinly sliced
4 Tomatoes Roma, thinly sliced
1 Tablespoon soy sauce
1 Teaspoon red wine vinegar
Salt And pepper to taste
2 Medium onions (green onions), cut into small chunks
10 Cups hot cooked rice
1. For the potatoes; cut them into 2 x 1/4 inch canes. Heat 1 tablespoon oil over medium-high heat in a 12-inch skillet. Cook the potatoes for 5 to 8 minutes by turning them frequently until tender and golden. Remove from skillet; keep them warm.
2. Heat about 1 teaspoon of oil over medium-high heat in the same 12-inch skillet. Work in batches: salt the meat about 1 minute or until cooked. Continue cooking the meat in parts and use 1 teaspoon of oil at a time. Remove the meat from the pan; Keep it warm.
3. Add the red onion to the pan; Cook and stir for about 2 minutes or until tender. Incorporate the meat, tomatoes, soy sauce, vinegar, salt, and pepper. Cook and stir the mixture over medium heat for about 1 minute or until hot.
4. Pour the meat mixture into a large serving tray or serving dish; Cover with cooked potatoes. Garnish with Cambray onions. Served with white rice.