Peruvian Steak Stir-fry with Jasmine Rice
By LINDA GASSENHEIMER
Tribune News Service (TNS) I recently ate at a Peruvian steak restaurant and loved the big flavors and sweet/ hot spices. So, I decided to recreate these flavors in a simple, homemade stir-fry.
Aji Amarillo, a hot yellow pepper paste, is one of the ingredients used in this style of cooking. You can buy it in a jar at many markets. If difficult to find, use any hot pepper sauce or follow the substitute below.
Peruvian Steak Stir-fry
1 tablespoon reduced sodium soy sauce 2 teaspoons minced garlic, divided use 3/4 pound grass-fed tenderloin or strip streak 1 tablespoon balsamic vinegar 1/2 tablespoon Aji Amarillo paste 1 package microwaveable jasmine rice to make 1 1/2 cups cooked 2 teaspoons canola oil 1 cup sliced red onion 2 cups red bell peppers, seeded and sliced 1 cup thin sliced celery 2 sliced scallions (1/3 cup) Salt
Add the soy sauce and 1 teaspoon minced garlic to a small bowl. Thinly cut the steak into 1/2-inch slices and add it to the bowl, turning the pieces over to make sure they are coated with the sauce. Let marinate for 4 to 5 minutes while you prepare the remaining ingredients. Mix balsamic vinegar, remaining 1 teaspoon minced garlic and Aji Amarillo paste together in another small bowl. Set aside.
Microwave rice according to package instructions. Measure 1 1/2-cup rice and reserve the remaining rice for another time. Divide the rice between 2 dinner plates.
Heat the canola oil in a wok or large nonstick skillet until it starts to sizzle. Add the steak and stir-fry 1 to 2 minutes. Remove to a plate.
Add the onion and stir-fry 1 minute. Add the red bell pepper and celery. Stir-fry with the onion 1 minute. Return the steak to the wok and then add the balsamic vinegar sauce. Toss to combine all ingredients. Top with the scallions and salt to taste. Divide in half and spoon over the ricer on the dinner plates.
Yield 2 servings.
Aji Amarillo substitute
If you can’t find aji Amarillo for this recipe, puree 1/4 cup chopped jalapeno pepper with 1/4 cup chopped yellow bell pepper. You only need a small amount for the recipe. Reserve any extra to add to some vegetables or rice.
Per serving: 528 calories (26.9 percent from fat), 15.8 g fat (5.2 g saturated, 7.1 g monounsaturated), 84 mg cholesterol, 42.2 g protein, 54.6 g carbohydrates, 5.1 g fiber, 474 mg sodium.
Linda Gassenheimer is the author of over 30 cookbooks. Email her at Linda@DinnerIn Minutes.com.
Peruvian Steak Stir-fry with Jasmine Rice.
Linda Gassenheimer / TNS
