| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 291 |
| Total Fat | 15 g |
| Saturated Fat | 5 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 31 g |
| Cholesterol | 96 mg |
| Sodium | 529 mg |
Reviews
This was my first time trying my hand at a Peruvian dish. It was both easy and delicious. I seved it with a side of Yukon potatoes baked in the oven with olive oil and seasoned with salt and pepper. I think next time I will try it with Spanish rice.
Just returned from 10 days in Peru and decided to surprise my husband with this. Key was a huge heirloom tomato and Black Angus flank steak. I also baked Yukon Gold wedges in olive oil and chili seasoning, and served sour dough bread to sop up the juice. Delicious and better than the room service Saltado we had in Cusco. Potatoes in Peru were amazing…couldn’t quit eating them!
it was really easy and really good. I added a tablespoon of cumin and marinated the steak in cumin, salt, pepper, red wine vinegar, soy and oil a few hours before making the dish. It was a crowd pleaser!
Delicious and easy: this is only my 2nd Ingrid Hoffmann recipe, but they’ve both been 5 stars! Muchas Gracias, Ingrid!
This recipe is delicious! My fiance is Peruvian and he was definitely impressed. In addition, I had added potato wedges, 1/2 yellow onion (sliced, 1/2 red bell pepper (sliced, and 1/2 yellow bell pepper (sliced–and a tad more red wine vinegar and soy sauce for taste. I had cooked the potato wedges in a little oil before combining it to the rest of the ingredients. Yummy!
Simply Delicioso…this was fabulous! We’ve been hooked on Peruvian food since the first time we went to a Peruvian restaurant. This was even tastier than when we had it in the restaurant and so easy to make. I will be making this once a week.
good stuff. next time more tomatoes and onions! yum.
I just recently started watching Ingrid and do enjoy her recipes. This meal was easy to make and the taste was FANTASTIC!
I made this last night for dinner!! WONDERFUL and easy. I made brown rice to go with it , it was a big big hit with my husband. He took the leftovers for lunch.
My husband gave me a fist bump for being creative. Tweak it to make it yours. Also great over fried rice.The aroma alone makes this dish a Do Again.