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Recipe courtesy of Ingrid Hoffmann

Peruvian Beef Saltado

  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
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Ingredients

1 tablespoon vegetable oil

1 to 1 1/2 pounds flank steak, sliced into 1 1/2-inch wide strips

Kosher salt and freshly ground black pepper

1 large red onion, quartered and thinly sliced

1 large tomato, coarsely chopped

1 garlic clove, finely minced

1 teaspoon soy sauce

1 tablespoon red wine vinegar

Directions

  1. Heat the oil in a large wok or skillet over medium-high heat. Add the steak, season with salt and pepper, and stir-fry until the meat is browned on all sides, about 8 to 10 minutes.
  2. Using tongs, transfer the steak to a plate and set aside. To the drippings in the pan, add the onion, tomato, and garlic; season with salt, and pepper. Cook and stir it until the onions are soft and the tomatoes start to break down, about 2 to 4 minutes. Return the beef to the pan, add the soy sauce and red wine vinegar. Cook for 1 minute, season with salt and pepper, to taste, and serve.

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