Subj : 100 Easy Dinners - 70
To   : All
From : Dave Drum
Date : Thu Dec 05 2024 07:34 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Lomo Saltado (Tomato Beef Stir-Fry)
Categories: Beef, Vegetables, Citrus, Chilies, Rice
     Yield: 4 servings

 1 1/4 lb Skirt, flank or beef
          - tenderloin; cut against
          - grain in 1/2" X 2" slices
          Salt and pepper
     1 lb Frozen French fries
     4 tb Oil
   1/2 md Red onion; in 1/2" wedges (1
          - cup)
     1    Red, yellow or orange bell
          - pepper; in 1/2" slices
     2    Roma tomatoes; cut in 1/2"
          - wedges
     3 lg Garlic cloves; fine chopped
   1/4 c  Soy sauce
   1/4 c  Fresh lime juice
     2 tb Aji amarillo chile paste
          +=OR=+
     1    Serrano chile; seeded, fine
          - chopped
          Cilantro leaves & tender
          - stems; to serve
          Warm jasmine rice; to serve

 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.

 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.

 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.

 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.

 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.

 By: Christian Reynoso

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

 Yield: 4 servings

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* Origin: Outpost BBS * Johnson City, TN (1:18/200)