Lomo Saltado (Tomato Beef Stir-Fry)

Ingredients

• \1 1/4 pound sskirt or flank steak or beef tenderloin, cut against grain into 1/2-by-2-inch slice s
• Salt and pepper
• 1 pound frozen French fries
• 4 tablespoon savocado, grapeseed or can ola oil
• 1/2 medium red onion, cut into 1/2-inch wedges (about 1 cup)
• 1 red, yellow or orange bell pepper, cut into 1/2-inch slice s
• 2 Roma tomatoes, cut into 1/2-inch wedges
• 3 large garlic clove s, finely chopped
• 1/4 cup soy sauce
• 1/4 cup fresh lime juice
• 2 tablespoon saji amarillo chile paste (see Tip) or 1 serrano chile, seeded and finely chopped
• Cilantro leaves and tender stems, for serving
• Warm jasmine rice, for serving

Instructions

1. Season steak with salt and pepper. (If you have time, spread steak out on a plate, uncovered, and refrigerate for at least 30 minutes and up to 4 hours.) Cook fries per package directions, season with salt and pepper and keep warm.
2. Heat a large skillet (preferably cast iron) or wok over high, add 2 tablespoons oil and when it starts to smoke, sear the beef in three batches, until deeply caramelized, about 1 minute per side. Transfer seared steak to a large rimmed plate or sheet pan.
3. Add 1 tablespoon oil to the hot skillet; add onion and cook, undisturbed, until golden around the edges, about 1 minute, then stir and sauté until just cooked through but still a bit crisp, 1 to 2 minutes. Transfer to plate with steak. Add the remaining 1 tablespoon oil and cook the bell pepper the same way; transfer to the plate.
4. Turn heat down to low and add tomatoes, garlic, soy sauce, lime juice and chile paste. Cook, stirring occasionally, until the tomatoes have softened, about 2 minutes. Return the steak, onion and pepper to the skillet, toss gently to combine and turn off heat.
5. To serve, transfer the fries to a rimmed serving platter or individual plates. Top with the stir fried beef and vegetables and spoon the sauce over. Top with cilantro and more black pepper, if desired. Serve with rice.

Tips

Tips To make lomo saltado your own, bump up flavor to taste with grated ginger, cumin, pisco, worcestershire sauce or cumin seed. Aji amarillo paste can be found in Latino markets or online; try using the remaining paste to marinate steak or chicken parts like in Peruvian Roasted Chicken , stir into a coconut curry for a kick of fruity heat, whisk with lemon juice and olive oil for a quick dressing or even stir a little into mayonnaise to make a tangy dip for fries. The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.