Subj : St. Guido 03
To   : All
From : Dave Drum
Date : Tue Mar 30 2021 14:50:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Guido's Lomo Saltado
 Categories: Beef, Vegetables, Potatoes, Rice, Herbs
      Yield: 5 Servings
 
      1 lb Rib-eye; boneless, trimmed,
           - cut in 1/2" X 2" pieces
      1 tb Fresh cracked black pepper
    1/4 c  Balsamic vinegar
    1/2 c  Soy sauce
      1 tb Fish sauce
      2 ts Cornstarch
      2 tb Worcestershire sauce
      2 tb Minced garlic
      2 ts Minced ginger
      2 tb Oil
      1 lg Red onion; in 1/2" X 2"
           - strips
      1    Red bell pepper; seeded, in
           - 1/2" X 2" strips
      1    Yellow bell pepper; seeded,
           - in 1/2" X 2" strips
      5    Roma tomatoes; in 1" wedges
      4 oz Beer
      1 tb Key lime juice
           White rice; prepared
           - according to package
           - directions, for serving
    1/4 c  Chopped Italian parsley
           Hot sauce; for serving

MMMMM----------------------FRENCH CUT FRIES---------------------------
      4    (5") russet potatoes
      1 ga Water
      2 qt Oil
      1 tb Fine sea salt
      1 ts Fresh ground black pepper
 
  SPECIAL EQUIPMENT: Large wok
  
  Recipe courtesy of Guy Fieri
  
  Season the meat with the pepper, tossing to coat. Set
  aside. Combine the balsamic, soy sauce, fish sauce,
  cornstarch and Worcestershire sauce in a small bowl.
  Whisk with a fork to incorporate well, then add the
  garlic and ginger, and stir to combine.
  
  Put the wok over high heat, add the canola oil and when
  it just begins to smoke, add the onions, bell peppers and
  tomatoes. Saute until the onions begin to soften, about 5
  to 6 minutes.
  
  At this point, drop the prepared French Cut Fries into
  the oil for a final fry.
  
  Push a hole in the center of the wok and add the beef.
  Stir-fry for 1 minute, then deglaze the wok with the beer
  and add the vinegar-soy mixture. Stir frequently for
  another 1 to 2 minutes. Add the lime juice and toss.
  Remove the French fries from the oil and toss them into
  the stir-fry mixture. Serve on a warm plate with the
  white rice. Garnish with the parsley and serve
  immediately. Pass hot pepper sauce at the table.
  
  FRENCH CUT FRIES: Peel the sides of the potatoes, leaving
  the skin on both ends. Cut them into 3/8" slices, then
  stack the pieces and dice them into 3/8" squares. Put the
  potatoes in a bowl with the water and let them sit
  submerged for 30 minutes to 24 hours. This will help
  leach the excess starch from the potatoes and keep them
  from oxidizing.
  
  Heat the oil in a heavy stock pot to 300ºF/150ºC. Use a
  candy thermometer to assure proper temperature.
  
  Drain the potatoes and pat them dry of excess water. Add
  about 2 handfuls of the potatoes to the hot oil. (Chefs
  Note: There should be at least 1-inch of oil covering the
  potatoes.) Cook until they are partially cooked and
  lightly browned, about 5 to 7 minutes. Remove the
  potatoes, shake off any excess oil and let them cool on a
  rack. Repeat with the remaining potatoes.
  
  After all of the potatoes have cooled, heat the oil to
  350ºF/175ºC. Add 2 handfuls of the potatoes to the oil,
  and fry until they are golden brown, about 2 minutes.
  Remove them from the pot, shake off the excess oil, and
  season lightly in a bowl with the salt and pepper. Repeat
  this method until all the potatoes are fried. Keep warm
  until ready to use.
  
  Yield: 4 to 6 servings
  
  RECIPE FROM: https://www.foodnetwork.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I am rather catholic here: chilli can contain beans or not.
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