Beef & Sweet Potato Saltado

A Peruvian-inspired stir-fry featuring tender strips of beef, onions, and bell peppers in a savory, tangy sauce, served over cilantro rice with crispy sweet potato fries.

• Prep: 25 min
• Cook: 20 min
• Total: 45 min
• Servings: 5
• Cuisine: Peruvian
• Difficulty: Medium
• Cost: $7.40/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• quick
• savory
• stir-fry

Ingredients

• 1.5 pound beef sirloin or flank steak (cut into 1-inch strips)
• 2 tablespoon olive oil
• 1 yellow onion (large, sliced)
• 1 red bell pepper (sliced)
• 1 yellow bell pepper (sliced)
• 3 clove garlic (minced)
• 0.25 teaspoon cayenne pepper
• 0.25 cup soy sauce
• 2 tablespoon red wine vinegar
• 1 tablespoon cornstarch
• 0.5 cup beef broth
• 1.5 teaspoon kosher salt
• 0.5 teaspoon black pepper (freshly ground)
• 1 pound sweet potato fries (frozen)
• 1.5 cup white rice (uncooked)
• 2.25 cup water
• 0.25 cup fresh cilantro (chopped)

Instructions

1. Season beef strips with 1 teaspoon kosher salt and 1/4 teaspoon black pepper.
2. Prepare sweet potato fries according to package directions, baking in the oven while you cook the stir-fry. Also, cook 1 1/2 cups white rice with 2 1/4 cups water and 1/4 teaspoon kosher salt according to package directions or in a rice cooker; fluff with a fork and stir in 1/4 cup chopped fresh cilantro after cooking.
3. Heat 1 tablespoon olive oil in a large skillet or wok over high heat. Add beef strips and stir-fry for 2-3 minutes until browned but still slightly pink in the center. Remove beef from the skillet and set aside.
4. Add remaining 1 tablespoon olive oil to the skillet. Add 1 sliced yellow onion, 1 sliced red bell pepper, and 1 sliced yellow bell pepper. Stir-fry for 3-5 minutes until vegetables are tender-crisp. Add 3 minced garlic cloves and 1/4 teaspoon cayenne pepper (if using) and cook for 1 minute until fragrant.
5. In a small bowl, whisk together 1/4 cup soy sauce, 2 tablespoons red wine vinegar, 1 tablespoon cornstarch, and 1/2 cup beef broth.
6. Return beef to the skillet. Pour the sauce over the beef and vegetables, stirring constantly until the sauce thickens, about 1-2 minutes. Stir in remaining 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
7. Serve the Beef & Sweet Potato Saltado immediately over cilantro rice, with the sweet potato fries on the side.

Notes

Using a very hot pan is key for a good stir-fry. If you prefer a less saucy dish, you can reduce the amount of beef broth slightly.

Nutrition (per serving)

• Calories: 630
• Protein: 45.2 g
• Carbohydrates: 70.5 g
• Fat: 19 g
• Fiber: 9.5 g
• Sodium: 1200 mg
• Saturated Fat: 4.5 g
• Sugar: 7.8 g
• Cholesterol: 105 mg