Traditional Peruvian Dish. I found this in a Cooking Enthusiast Catalog. They call for 8 jalapeno peppers which is WAY too much even for us who love spicy food. I only made it once according to the recipe, except I doubled the garlic as usual - next time I think I will cut the jalapenos in 1/2
Day Before: Marinade flank steak with olive oil, soy sauce and 4 cloves of garlic, crushed.
Cook french fries according to directions (I did this towards the end and reheated the main dish).
Heat 1 tablespoon of oil in a wok over medium high heat. Add garlic and cook until fragrant, about 30 seconds.
Add the beef and cook until it browns, stirring occasionally. Add cumin, stir to combine and remove meat and juices to a bowl and set aside.
Add 1 tablespoon of oil to wok and let it heat then cook the onions for about 3 minutes, tossing constantly. Add 1 tablespoon of vinegar and cook until it evaporates, about 1 minute.
Remove onions from wok and set aside with meat.
Add 1 tablespoon of oil to wok and let it heat then cook the tomatoes until they begin to soften. Add the remaining 1 tablespoon of vinegar and cook, sitrring occasionally until most of the liquid has evaporated. (I removed as many of the tomato skins as I could with wooden spoon).
Add the meat and onions back into the wok along with the soy sauce and jalapenos. Cook until heated through.
Remove from heat and add the cilantro.
Serve with french fries on top.
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|Serving Size: 1 Serving (439g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 188 (43%)|
|Amt Per Serving||% DV|
|Total Fat 20.9g||28 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 10.6g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 52.9mg||16 %|
|Sodium 692.5mg||24 %|
|Potassium 1249mg||33 %|
|Total Carbohydrate 32.5g||10 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 28g|
|Protein 36.6g||52 %|
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Calories per serving: 441
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