Lomo Saltado (Peruvian-Style Stir-Fry)

Ingredients

• 1 medium red onion
• 3 cloves garlic
• 2 tablespoons fresh cilantro
• 1 lb lean, boneless grilling steak (such as skirt, shoulder tender, or flat iron)
• Large zip-top bag
• ¼ cup red wine vinegar
• 2 tablespoons reduced-sodium soy sauce
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 8 oz frozen seasoned french fries
• 3 tablespoons olive oil
• 1 tablespoon diced pickled jalapeños

Steps

1. Preheat oven to 425°F. Slice onion thinly; chop garlic and cilantro. Slice steak into thin strips across the grain and place in bag (wash hands).
2. Combine vinegar, soy sauce, cumin, and coriander and add to bag with steak. Seal tightly and let stand 15 minutes to marinate. Meanwhile, cook fries following package instructions.
3. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place oil in pan, then add onions and garlic; cook 4–5 minutes until onions begin to soften.
4. Add beef (discarding marinade), jalapeños, and cilantro; cook and stir 3–4 minutes until no pink remains and beef is 145°F. Transfer mixture to serving platter and top with cooked fries. Serve.