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Nutrition Facts
Serving Size 1 (382g) Recipe makes 6 servings
Calories 526
Calories from Fat 253		(48%)
Amount Per Serving		%DV
	Total Fat 28.1g	43%
	Saturated Fat 9.4g	47%
	Monounsaturated Fat 12.3g
	Polyunsaturated Fat 2.4g
	Trans Fat 0.0g
Cholesterol 97mg		32%
Sodium 761mg		31%
Potassium 1298mg		37%
Total Carbohydrate 34.9g		11%
	Dietary Fiber 5.1g	20%
	Sugars 5.6g
Protein 33.4g		66%
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Recipe #305652 | 1½ hours | 1 hour prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

By: Nasseh
May 28, 2008

This dish is made of marinated steak, vegetables, & fried potatoes and it is sometimes served over rice. It is one of the most popular recipes in Peru. I am posting it for ZWT 2008. Based on reviews I have cut back on the amount of meat & jalapenos. Thanks for the great feedback...

SERVES 6 (change servings and units)

Ingredients

Marinade

1 1/2 tablespoons crushed garlic
1/2 teaspoon salt
2 teaspoons cumin
1 1/2 teaspoons ground black pepper
2 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons canola oil

Stir-Fry

1 1/2 lbs beef tenderloin, cut into strips (or some other tender steak)
2 medium red onions, cut into strips
1 (15 ounce) can diced tomatoes, drained
salt & pepper, to taste
1-2 jalapeno pepper, cut into strips
1/4 cup fresh cilantro
4 potatoes, peeled & cut into strips
1/2-1 teaspoon paprika
canola oil, for frying

Directions

1
Make a paste by combining the garlic & salt. Whisk together the garlic paste, rice vinegar, soy sauce, canola oil, cumin, & ground black pepper.
2
Place the steak in one bowl & the onions in another. Divide the marinade between the 2 bowls & let set in the refrigerator for at least an hour.
3
Pour a small amount of oil in a wok & turn on medium heat. Once the oil is hot add the steak with marinade & cook until brown. Add the tomato & simmer for a few minutes.
4
Add the jalapeño, cilantro, & onions with marinade to the wok, slowly stirring until well blended. Simmer for 5 more minutes.
5
As the ingredients are cooking in the wok, sprinkle the potatoes with paprika & fry in a separate pan. Once done add to the other ingredients.
6
Serve with a dish of white rice.

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Featured Reviews for This Recipe

From: Vickiva

On Oct 17, 2009

Very good! I omitted the jalapenos, but it didn't miss a beat. I used half a bag of frozen fries (oven cooked) to help out. I mixed the fries in at the end. I'm glad someone mentioned to drain the tomatoes. Thanks for sharing!

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From: Chef #1354091

On Oct 9, 2009

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From: Michelle Berteig

On Aug 2, 2009

Delicious! We've enjoyed this dish in Peruvian restaurants, now I can make it at home! The flavors are amazing in this dish. I didn't use cilantro or jalapenos as we do not care for them. Instead, I added a bit of cayenne pepper. I also used small red potatoes cut into wedges and prepared per Zesty Oven Baked Fries, Zesty Oven Baked Fries, for the potatoes. I also added some fresh corn kernels and red/green/yellow pepper strips as I happened to have some on hand. Served over white rice. This is going into the favorites file! Made for ZWT4. Edited to add: I have made this recipe many times, it is one of the best recipes I have tried from 'Zaar! For the amount of meat and red onions call for, I triple the marinade recipe, but only use 1/2 the amount of oil called for. You can use strips of cooked meat in this recipe as well and it is also good with chicken. I also use 1/2 a bag of frozen french fries, cooked, for the potatoes and add a bag of southwest blend veggies, which includes corn, black beans roasted peppers, onions and chiles. I leave out the cilantro and jalapenos and add cayenne pepper instead. The marinade smells amazing!! An absolutely fabulous recipe that we adore!

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From: Zoesmama

On Aug 4, 2009

Absolutely wonderful recipe! I used to have this dish at my favorite Peruvian restaurant, but I just LOVED this home version. I made a mistake and forgot to drain the tomatoes, but it worked out just fine. Thanks so much for posting this! My whole family, including my 4 year old and 1 year old loved it!

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