Stir-Fried Flank Steak With Tomato Onion Jam (Peruvian)

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Total Time
15 mins
15 mins

This is a Latin-style steak stir-fry. It's quick and rustic. It can easily be adjusted to serve more or less people. Recipe courtesy of Ingrid Hoffmann!

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  • 1 tablespoon canola oil
  • 1 -1 12 lb flank steak, sliced into 1 1/2 inch wide strips
  • 1 large red onion, quartered and thinly sliced
  • 1 large tomato, cored, halved and sliced
  • 1 garlic clove, finely minced
  • salt & freshly ground black pepper, to taste
  • 2 teaspoons soy sauce (I use low-sodium)
  • 1 teaspoon red wine vinegar


  1. Heat the oil in a large wok or skillet over medium-high heat. Add the steak and stir fry until it is browned on all sides, about 8-10 minutes. Transfer steak to a plate and set aside.
  2. Add the onion, tomato, garlic, salt and pepper to the same skillet and cook until the onion is soft and the tomato starts to break down, about 2-4 minutes.
  3. Return the beef to the skillet and add the soy sauce and vinegar. Cook 1 minute, season with salt and pepper to taste and serve!