Peruvian Beef Saltado

Name: Peruvian Beef Saltado
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Cuisine: peruvian
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

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Level: Easy
Total: 30 min

Prep: 15 min
Cook: 15 min

Yield: 4 servings

Level: Easy
Total: 30 min

Prep: 15 min
Cook: 15 min

Yield: 4 servings

Ingredients

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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.