Beef strips sautéed with heavy garlic, smoked paprika, and extra virgin olive oil.
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Season the beef strips generously with salt, black pepper, and half of the smoked paprika.
Heat 2 tablespoons of olive oil in a large skillet or wok over high heat until shimmering.
Sear the beef in batches to ensure it browns quickly without steaming; remove and set aside.
Add the remaining olive oil to the pan and sauté the sliced garlic until it turns golden and fragrant.
Toss in the red onion wedges and cook for 2 minutes until they soften slightly but retain a crunch.
Return the beef to the pan and sprinkle with the remaining smoked paprika.
Deglaze the pan by pouring in the sherry vinegar and soy sauce, tossing everything together for 1 minute.
Turn off the heat and stir in the fresh parsley before serving immediately over fried potatoes or rice.
