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Ingredients
  • 1 cup long-grain rice
  • 2 cups water minus 2 tablespoons, boiling
  • 1 ½ pounds beef tenderloin
  • 5 tablespoons avocado oil
  • ½ teaspoon ground cumin, optional
  • 2 pounds russet potatoes
  • ½ peeled red onion, cut into wedges
  • 1 seeded julienne yellow bell pepper
  • 1 seeded julienne jalapeño
  • 2 finely minced garlic cloves
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon distilled white vinegar
  • ½ cup beef stock
  • 3 seeded thickly sliced Roma tomatoes
  • 3 tablespoons minced fresh cilantro
  • 1 teaspoon dry oregano, optional
  • 3 green onions, cut into 1” long pieces (optional)
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