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 1/2x2" slices
Salt and pepper
1 lb Frozen French fries
4 tb Oil
1/2 md Red onion; in 1/2" wedges
- (1 c)
1 Red, yellow or orange bell
- pepper; in 1/2" slices
2 Roma tomatoes; cut in 1/2"
- wedges
3 cl Garlic; 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 tb 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 tb oil to the hot skillet; add onion and cook, undisturbed,
until golden around the edges, about 1 minute, then stir and saute
until just cooked through but still a bit crisp, 1 to 2 minutes.
Transfer to plate with steak. Add the remaining 1 tb 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.
Recipe by Christian Reynoso
Recipe FROM:
https://cooking.nytimes.com
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