Recipe courtesy of Chef Tamara Murphy, Terra Plata
Prep Time: 15 minutes
Total Time: 26 minutes
- 2 Tbsp. olive oil
- 2 cloves fresh garlic, minced
- 1⁄2 red onion, sliced
- 1 Tbsp. aji amarillo paste (found in Latin grocers)
- 1 red bell pepper, seeded and sliced thin
- 1 lb. sirloin steak, cut in to 1⁄2- in. strips and seasoned with salt and pepper to taste
- 2 Tbsp. soy sauce or tamari
- 1 large tomato, quartered
- 1 bunch cilantro leaves, chopped
- juice of one fresh lime
- 2 cups of cooked white rice (1⁄2 cup per person)
- Heat olive oil in a large sauté pan until very hot (almost smoking). Add steak and stir fry for about 3 to 4 minutes. Remove steak from pan with slotted spoon, place on a plate and set aside. Then add a little more oil if necessary to sauté pan, and when hot, add peppers, onions, and garlic. Stir for 2 to 4 minutes until al dente.
- Add steak to vegetable mixture, along with the aji amarillo, soy or tamari, and the quartered tomato. Allow the stew to simmer for a few minutes, as the tomatoes give their juice to the pan. Add water to the pan if dry. Season again to taste and squeeze fresh lime over the cooked mixture.
- Place one scoop of rice (1/2 cup) onto center of the plate, then spoon mixture around it. Garnish with cilantro and serve immediately.
Please visit J. Lohr’s Recipes page for additional recipes and pairing ideas.