Lomo Saltado (Peruvian Stir-Fry)

A traditional Peruvian dish (so I am told) I have edited the recipe to include cumin, oregano and parsley on the advice of one reviewer - thank you!

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 1  lb beef sirloin or 1  lb beef tenderloin, cut into bite size pieces
• 1  small onion, cut into strips
• 1  large tomatoes, cut into strips
• 1  large  hot pepper, seeded and cut into strips
•  salt
•  pepper
• 2  garlic cloves, chopped
• 1⁄4 cup dry red wine
• 2  tablespoons lime juice
• 1⁄4 cup cilantro, chopped
• 1  teaspoon cumin
• 1  teaspoon oregano
• 1⁄2 teaspoon parsley

Directions

1. Place the cut meat in a bowl or dish, and season it with salt, pepper, a little bit of olive oil, lime juice, and chopped garlic. Let marinate for at least 20 minutes.
2. Sauté meat over high heat for a few minutes until meat is no longer pink.
3. Lower temperature to medium and add onion.
4. Cook, stirring for 1 minute and then stir in the tomatoes, cumin, peppers and onions; cook until the onions are tender.
5. Add red wine, cilantro, and parsley .
6. Cook for one more minute.
7. Serve with white rice and steak fries.