A Peruvian stir fry with sirloin, tomatoes, onion, french fries and rice.
1 large skillet
1 large pot
- 1 lb sirloin steak
- 1 tbsp Worcestershire sauce
Homemade Aji Amarillo
- 3 poblano peppers
- 3 jalapeno peppers
- 1 mango
- 2 tbsp vegetable oil
- 1 red onion sliced
- 2 garlic cloves minced
- 1 tomato sliced
- 2 tbsp soy sauce
- ½ tbsp parsley chopped
- 1 lb golden potatoes
- 1½ cups white rice
Homemade Aji Amarillo Paste
Skip this step if you use premade paste. Cut the peppers open and separate the seeds from the peppers. Boil the peppers in a pot of water for 10 minutes. Take the peppers off the heat and blanche them (put them in ice water). Peel the outer skin off the peppers.
Slice the mango and put in a blender. Add the peppers to the blender as well. Add pepper seeds if you want a hotter paste. Blend until ingredients are well combined.
Cut the potatoes into french fry shapes. Heat up a large pot of vegetable oil. Flick a drop of water into the pot, if it bubbles and crackles heavily, add your potatoes.
Deep fry potatoes for 10 minutes, or until a little darker than golden brown. Salt them right after taking out.
Add vegetable oil to a large skillet and heat up. Add the sirloin strips. Cook until meat is nicely browned, about 6 minutes. Remove meat from skillet.
Add onion to skillet. Fry for 5 minutes, or until onion softens and has browning. Add tomatoes, garlic, and 3 tablespoons of your aji amarillo paste (2 if using premade). Cook for another 6 minutes.
Add soy sauce, parsely, and steak. Salt and pepper to taste. Cook for 1 minute.
Put French fries on the plate. Top with your stir fry. Put a scoop of rice on the side. Garnish with parsley.
Calories: 816kcalCarbohydrates: 117gProtein: 47gFat: 18gSaturated Fat: 11gCholesterol: 92mgSodium: 841mgPotassium: 1828mgFiber: 10gSugar: 16gVitamin A: 1735IUVitamin C: 165mgCalcium: 155mgIron: 9mg