Get ready to transport your taste buds to the vibrant streets of Peru with this mouthwatering steak and potato stir fry that's about to become your new obsession! In just 30 minutes, you'll create a restaurant-quality dish that's packed with bold flavors, tender meat, and crispy potatoes that will make your family and friends beg for seconds. This isn't just a recipe - it's a flavor explosion that brings the heart of Peruvian cuisine right to your dinner table, guaranteed to turn an ordinary meal into an extraordinary culinary experience.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Peruvian
Serves: 4 servings
Ingredients
- 1 lb flank steak, sliced
- 2 medium potatoes, diced
- 1 bell pepper, sliced
- 1 onion, sliced
- 2 tbsp soy sauce
- 2 tbsp vegetable oil
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Slice the flank steak into thin strips against the grain for tenderness. Dice the potatoes into small cubes, ensuring they are uniform in size for even cooking. Slice the bell pepper and onion into thin strips.
- In a medium bowl, combine the sliced flank steak with 1 tablespoon of soy sauce, cumin, salt, and pepper. Mix well to ensure the steak is evenly coated. Allow it to marinate for about 5 minutes while you prepare the other ingredients.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the diced potatoes. Stir-fry the potatoes for about 5-7 minutes, or until they are golden brown and tender. Remove the potatoes from the skillet and set them aside.
- In the same skillet, add the remaining tablespoon of vegetable oil. Add the marinated flank steak to the skillet in a single layer. Cook for about 3-4 minutes without stirring, allowing it to sear. Then, stir-fry the steak for an additional 2-3 minutes until it is cooked to your desired doneness. Remove the steak from the skillet and set aside with the potatoes.
- Add the sliced onion and bell pepper to the skillet. Stir-fry for about 3-4 minutes until the vegetables are tender and slightly caramelized. You can add a pinch of salt to enhance the flavor.
- Return the cooked steak and potatoes to the skillet with the vegetables. Add the remaining tablespoon of soy sauce and stir well to combine all the ingredients. Cook for an additional 2-3 minutes to heat everything through and allow the flavors to meld.
- Once everything is heated and well combined, taste and adjust seasoning with more salt and pepper if necessary. Serve the Peruvian steak and potato stir fry hot, garnished with fresh herbs if desired.
Tips
- Slice Against the Grain: When cutting your flank steak, always slice against the grain to ensure maximum tenderness and easier chewing.
- Potato Perfection: Make sure your potato cubes are uniform in size to guarantee even cooking and a consistent texture throughout the dish.
- High Heat is Key: Use a high-heat cooking method to achieve that perfect sear on your steak and create a delicious caramelization on your vegetables.
- Don't Overcrowd the Pan: Cook your ingredients in batches if necessary to maintain high heat and prevent steaming instead of stir-frying.
- Marinating Magic: Even a short 5-minute marination can significantly boost the flavor of your steak, so don't skip this step.
- Customize Your Spice: Feel free to add a touch of aji amarillo paste or extra cumin to amp up the traditional Peruvian flavor profile.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 20g
Protein: 30g
Fat: 15g
Saturated Fat: 5g
Cholesterol: 90mg
