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Peruvian Lomo Salto (Stir-Fry) Served over French Fries Recipe

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This recipe for Peruvian Lomo Salto (Stir-Fry) Served over French Fries, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jannell Sim


1 1/2 Tbsp crushed garlic
1/2 Tsp salt
2 Tsp cumin
1 1/2 Tsp ground black pepper
2 Tbsp rice vinegar
2 Tbsp soy sauce
2 Tbsp canola oil
Stir fry:
1 1/2 lbs beef tenderloin, cut in to strips (or some other tender steak)
2 medium red onions, cut in to strips
1 (15 oz) can diced tomatoes, drained
salt and pepper to taste
1-2 Jalapeno peppers, cut in to strips
1/4 cup fresh cilantro (I do not use this)
2 cups of frozen fries

Make paste by combining the garlic and salt. Whisk together the garlic paste, rice vinegar, soy sauce, canola oil, cuming and black pepper.
Place the steak in one bowl and the onions in another. Divide the marinade between the 2 bowls and let set in fridge for at least an hour.
Pour a small amount of oil in a wok and turn on medium heat. Once the oil is hot add the steak with the marinade and cook until brown. Add the tomato and simmer for a few minutes.
Add the jalapeno, cilantro (if using) and onions with the marinade to the wok slowly stirring until well blended. Simmer for 5 more minutes. As the ingredients are cooking in the wok, cook frozen fries according to package directions.
Place cooked fries on plate and top with steak and onions.
Serve with a dish of white (or Jasmine) rice on the side.




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