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)