Ingredients
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1/2 Canola Cooking Spray Lb Lean Sirloin Cut Into Small Thin Strips
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1 Medium 5.3 Oz Potato Russet or Yukon Gold Washed and Dried Kosher Salt to Taste
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1,1/4 Tsp Olive Oil Tsp Cumin
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1/4 Tsp Garlic Powder Black Pepper to Taste
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1 Kosher Salt and Black Pepper to Taste Teaspoon Olive Oil
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1 Medium Red Onion Sliced Into Thick Strips
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2 Mini Yellow Bell Peppers or 1 Large
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1 Large Jalapeno Ribbed and Seeded Chopped
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2 cloves garlic (crushed)
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1 Medium Tomato Sliced Into Wedges
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1 1/2 Tbsp Low Sodium Soy Sauce Use Tamari For Gluten Free and Coconut Aminos For Whole30
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1 Tbsp Apple Cider Vinegar
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1/4 cup chopped cilantro
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Directions
Prep Time: 10min | Cook Time: 30min | Serves: 2
For all the meat and potato lovers out there, this healthier spin on a classic Peruvian stir-fry dish combines two of my favorite cuisines – Latin and Chinese! Add a little Peruvian Green Sauce on top if you like it hot!!,
,Chinese cuisine in Peru, referred to as “Chifa”, is embedded in the Peruvian culture where you’ll find a wonderful fusion of flavors, colors, textures utilizing Chinese and Peruvian ingredients.
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Steps
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1
Done
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Lightly coat a baking sheet with cooking spray |
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2
Done
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Cut the potato lengthwise into 1/3-inch thick slices; cut each slice into 1/3-inch fries. Place on the baking sheet and toss with oil to evenly coat. Season with garlic powder, salt and pepper. Place on a single layer onto the greased baking sheet. |
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3
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Bake uncovered on the lower third of the oven for about 25 minutes or until tender crisp and golden. |
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4
Done
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Meanwhile, season meat with salt, pepper and cumin. |
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5
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Heat a large wok over high heat. When hot add the oil and the steak, cook about 2 minutes, until browned on both sides. Add the onions, bell pepper, jalapeno and garlic and cook 2 minutes. Add the tomato, soy sauce and vinegar and cook 1 more minute. Season with more salt as needed, remove from heat and finish with cilantro. |
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Done
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Serve immediately with french fries and divide evenly between 2 plates. |
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