Peruvian Beef Saltado
Peruvian Beef Saltado
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 291
- Total Fat
- 15
- Saturated Fat
- 5
- Carbohydrates
- 6
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 31
- Cholesterol
- 96
- Sodium
- 529
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 291
- Total Fat
- 15
- Saturated Fat
- 5
- Carbohydrates
- 6
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 31
- Cholesterol
- 96
- Sodium
- 529
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
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
- 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.
- 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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