Peruvian Beef Saltado(stir-fry) ***

By Gigirox

This was the first recipe I've used that called for using flank steak the way I would normally use round steak. The steak actually got sliced before cooking, still on an angle. This recipe worked well, very fast and easy to increase for a crowd.
I served it with rice, but next time I'll try potatoes.

Ingredients

• 1 T cooking oil
• 1 to 1 1/2 puond flank steak, sliced into 1 1/2 inch wide strips
• 1 large red onion, quartered and thinly sliced
• 1 large tomato,peeled, cored, halved, and sliced
• 1 garlic clove, minced
• salt & pepper to taste
• 4 ts soy sauce
• 2 ts red wine vinegar
• I peeled the tomato by dropping into boiling water just until the skin splits, then I put it in a bowl of ice water. The skin slips right off!

Preparation

Step 1

1- Heat the oil in a large wok or skillet over med-high heat. Add the steak and stir-fry, cooking until it is browned on all sides, 8-10 min. Transfer the steak to a plate and set it aside.
2- Add the onion, tomato, garlic, and salt and pepper to the same skillet and cook until the onion is soft and the tomato starts to break down, 2-4 minutes. Return the beef to the skillet and add the soy sauce and vinegar. Cook for 1 minute, season with salt and pepper to taste, and serve.