Peruvian Stir-Fry

Peruvian Stir-Fry

This lively stir-fry features tender strips of sirloin steak with red onion, tomatoes, and a savory, tangy sauce, served with crispy homemade fries and white rice.

Dietary

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Ingredients

Instructions

  1. Cook the white rice: In a medium saucepan, combine 2 cups white rice and 2 1/2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes.
  2. Prepare the fries: While the rice cooks, pat 2 large peeled and cut russet potatoes dry. In a large pot or Dutch oven, heat 3 cups vegetable oil over medium-high heat until it reaches 350°F (175°C). Fry the potatoes in batches for 5-7 minutes until golden brown and crispy. Remove with a slotted spoon and drain on a paper towel-lined plate. Season lightly with salt.
  3. Season 1 1/4 pounds sirloin steak strips with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 tablespoon olive oil in a large skillet or wok over high heat until shimmering. Add the steak strips and sear quickly for 2-3 minutes until browned but still slightly pink in the center. Remove steak from the pan and set aside.
  4. To the same hot pan, add 1 medium red onion, cut into thick wedges, and 3 minced garlic cloves. Stir-fry for 2-3 minutes until the onion begins to soften.
  5. Add 2 Roma tomatoes, cut into thick wedges, 2 tablespoons soy sauce, 1 tablespoon red wine vinegar, 1/2 teaspoon ground cumin, and 1/2 teaspoon paprika. Stir-fry for another 1-2 minutes until tomatoes are slightly softened.
  6. Return the cooked steak to the pan. Toss everything together, just until combined, then remove from heat. Stir in 1/4 cup fresh chopped cilantro.
  7. Serve the Zesty Peruvian Stir-Fry immediately, accompanied by the cooked white rice and crispy french fries.

Notes

You can substitute frozen french fries cooked in an air fryer or oven for a quicker preparation.

Nutrition (per serving)