CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668c40f0   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0500   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Lomo Saltado (Tomato Beef Stir-Fry)   
    Categories: Beef, Vegetables, Citrus, Chilies, Rice   
         Yield: 4 servings   
       
     1 1/4 lb Skirt, flank or beef   
              - tenderloin; cut against   
              - grain in 1/2" X 2" slices   
              Salt and pepper   
         1 lb Frozen French fries   
         4 tb Oil   
       1/2 md Red onion; in 1/2" wedges (1   
              - cup)   
         1    Red, yellow or orange bell   
              - pepper; in 1/2" slices   
         2    Roma tomatoes; cut in 1/2"   
              - wedges   
         3 lg Garlic cloves; fine chopped   
       1/4 c  Soy sauce   
       1/4 c  Fresh lime juice   
         2 tb Aji amarillo chile paste   
              +=OR=+   
         1    Serrano chile; seeded, fine   
              - chopped   
              Cilantro leaves & tender   
              - stems; to serve   
              Warm jasmine rice; to serve   
       
     Season steak with salt and pepper. (If you have time,   
     spread steak out on a plate, uncovered, and refrigerate   
     for at least 30 minutes and up to 4 hours.) Cook fries   
     per package directions, season with salt and pepper and   
     keep warm.   
        
     Heat a large skillet (preferably cast-iron) or wok over   
     high, add 2 tablespoons oil and when it starts to smoke,   
     sear the beef in three batches, until deeply   
     caramelized, about 1 minute per side. Transfer seared   
     steak to a large rimmed plate or sheet pan.   
        
     Add 1 tablespoon oil to the hot skillet; add onion and   
     cook, undisturbed, until golden around the edges, about   
     1 minute, then stir and sauté until just cooked through   
     but still a bit crisp, 1 to 2 minutes. Transfer to plate   
     with steak. Add the remaining 1 tablespoon oil and cook   
     the bell pepper the same way; transfer to the plate.   
        
     Turn heat down to low and add tomatoes, garlic, soy   
     sauce, lime juice and chile paste. Cook, stirring   
     occasionally, until the tomatoes have softened, about 2   
     minutes. Return the steak, onion and pepper to the   
     skillet, toss gently to combine and turn off heat.   
        
     To serve, transfer the fries to a rimmed serving platter   
     or individual plates. Top with the stir-fried beef and   
     vegetables and spoon the sauce over. Top with cilantro   
     and more black pepper, if desired. Serve with rice.   
        
     By: Christian Reynoso   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
        
     Yield: 4 servings   
       
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