Ingredients
Units
- 1 pound of skirt or flank steak cut into strips
- 1 medium red onion
- 2 medium tomatoes
- 1/2 yellow or orange bell pepper or 1 ají Amarillo or 1 tablespoon of aji Amarillo paste
- 1 finely minced garlic clove
- 3 tablespoons red wine vinegar
- 3 tablespoons soy sauce
- 1 tablespoon chopped coriander
- 1 tablespoon vegetable oil
- salt and pepper
Instructions
- Peel and chop the onion into thick slices. Chop the tomato into large pieces. Cut the bell peppers into strips. Prepare the cilantro and garlic. Cut the meat into long pieces. Season.
- Heat the wok or large skillet over high heat. Place the oil and immediately the meat without overlapping. In general, it is necessary to do it in two batches. The idea is to brown the beef without releasing juices. Cook for a minute, turn and continue cooking for another minute. Remove to a plate if you need to do a second batch.
- Return the rest of the meat and add the vinegar, soy sauce, onion, tomato, garlic, and bell peppers.
- Cook for 3-5 minutes, always on high heat. Add the cilantro, stir, taste, and adjust the seasoning.
- Serve immediately with rice and potato fries.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Beef
- Method: Wok
- Cuisine: Peruvian