Peruvian Lomo Saltado

Ingredients

• 1 pound beef Top Sirloin Steak Boneless, cut 1 inch thick
• 1 package (16 ounces) frozen crinkle-cut French fries
• 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil, divided
• 1 small red onion, cut into 16 wedges
• 1 medium yellow bell pepper or poblano pepper or 2 medium banana or Anaheim peppers, cut into 1/2-inch strips
• 1 medium tomato, cut into 8 wedges
• 1 cup reduced-sodium beef broth
• 1/2 cup distilled white vinegar
• 3 tablespoons reduced-sodium soy sauce
• 1 tablespoon cornstarch
• 2 tablespoons chopped fresh parsley or cilantro
• Hot cooked brown rice or quinoa (optional)

Instructions

1. Prepare French fries according to package directions. Keep warm and set aside.

2. Meanwhile, cut beef Top Sirloin Steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Season beef with black pepper. Heat 1-1/2 teaspoons oil in large nonstick skillet over medium-high heat until hot. Add half of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining 1-1/2 teaspoons oil and beef. Remove; keep warm.

3. Heat remaining 1 tablespoon oil in same skillet over medium-high heat until hot. Add onion and bell pepper; cook and stir 5 minutes. Add tomato; cook and stir 3 to 4 minutes or until tomato begins to soften and bell pepper and onion are crisp-tender.

4. Combine broth, vinegar, soy and cornstarch in small bowl; stir into skillet. Bring to boil; cook and stir 2 to 3 minutes or until sauce thickens, stirring frequently. Return beef and any accumulated juices to skillet; cook 2 to 3 minutes or until beef is heated through, stirring occasionally. Remove from heat; add French fries and parsley; stir to coat. Serve immediately over rice, as desired.

• Test Kitchen Tips Partially freeze steaks for about 30 minutes for easier slicing.