Lomo Saltado Peruvian Stir Fry

Lomo Saltado Peruvian Stir Fry

INGREDIENTS

For the Sauce:

• 4-6 TB aji amarillo paste, depending on desired spice level
• 1/2 cup regular strength soy sauce (Tamari soy sauce for gluten-free)
• 3 TB red wine vinegar
• 4 tsp ground cumin

For the Stir-Fry:

• 1.5 lbs boneless New York or Ribeye steak, trimmed
• 7 fresh garlic cloves, chopped
• 1 red onion, thinly sliced
• 4 large, ripe roma or plum tomatoes, sliced into thin wedges
• 1/4 cup freshly chopped cilantro
• Olive oil for cooking

For Serving:

• 4 cups freshly fried or baked french fries
• Cooked rice (fluffy white variety like Jasmine works well)

INSTRUCTIONS

Make the Sauce: In a bowl, combine the Sauce ingredients and gently whisk to incorporate well. Divide sauce in half.

Use paper towels to pat dry steaks, removing excess moisture. Marinade the beef in half of your prepared sauce. (Reserve the other half of sauce.) Let beef marinade 30 minutes to 1 hour at room temp. When done, remove steaks from marinade, but keep the marinade sauce. Heat up outdoor grill or indoor grill pan on medium-high heat, with enough oil to thinly coat grill. Once oil is hot, grill steaks to medium done. Let steaks rest 5 minutes on cutting board; slice thinly and set aside.

In a large, deep skillet, add 3 TB olive oil. Heat on medium-high until oil is hot. Add onion and garlic, stirring for 2-3 minutes until softened and somewhat browned. Add the marinade sauce and the remaining reserved sauce (use all the sauce there is.) Stir to coat well. Add tomatoes with juices and stir 2 more minutes until heated through and softened. The mixture should be gently bubbling at this point.

Add the grilled beef slices to the pan, gently stirring just until beef is warmed through. Sprinkle in the cilantro. Serve immediately over freshly cooked fries and rice.