Subj : 100 Easy Dinners - 70
To   : All
From : Dave Drum
Date : Thu Dec 05 2024 07:34 pm

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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