Gluten Free Meal - Lomo Saltado (Peruvian Steak & Potatoes) Recipe

[gluten girly]

Ingredients:
2 Pounds Ribeye or Sirloin Steak (cut into strips)
2 Roma Tomatoes (cut into 1/4)
1/2 Red Onion (large size, thin sliced)
1 Clove Garlic (large size, minced)
1/4 Cup Cilantro (fresh, chopped)
1/4 Cup Soy Sauce (gluten free)
1/4 Cup Red Vinegar
3 Tablespoons Olive Oil
3 Aji Amarillo Peppers (sliced)
French Fried Potatoes
Kosher Salt
Black Pepper


Cooking Directions:

1. Peal potatoes, slice lengthwise 1/4 inch thick and soak in ice
water for 15 minutes.

2. Now heat oil 325 degrees.

3. Drain potatoes well. Cook in 2 batches and 4 - 6 minutes each
batch. Drain on towels.

4. Reheat the oil to 375 degress and re-fry potatoes 2 minutes, drain,
set aside.

5. In a hot pan heat the olive oil and brown the meat. Season with
salt and pepper. Carefull with salt since we'll be adding soy sauce
later.

6. Remove meat set aside, then add onions and aji peppers to the hot
pan. Cook 1 - 2 minutes.

7. Now add garlic and tomatoes, saute another 1 - 2 minutes.

8. Add back the meat into the pan, along with soy sauce and vinegar.
Cook another 2 - 3 minutes.

9. Add the fries into the pan with the cilantro. Saute 2 minutes and
serve along side white rice.

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