Preparation:
Heat oil in a wok or large skillet over medium-high heat until hot. Add potato, carrots and onion; cook and stir 3 minutes. Stir in broth and 1/2 teaspoon salt. Reduce heat to medium. Cover and cook 6 to 7 minutes more or until potato is tender, stirring once or twice. Remove vegetables from wok; set aside. Wipe out wok with paper towel.
Heat wok over medium-high heat until hot. Add beef and garlicc; stir-fry 3 minutes or until meat is no longer pink. Add parsley, paprika , cinnamon, cumin, remaining 1/2 teaspoon salt and pepper; cook and stir 1 minute. Add vegetables; heat through. |
