Stir-Fried Flank Steak With Tomato Onion Jam
photo by queenbeatrice
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 tablespoon canola oil
- 1 - 1 1⁄2 lb flank steak, sliced into 1 1/2 inch wide strips
- 1 large red onion, quartered and thinly sliced
- 1 large tomatoes, 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
directions
- 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.
- 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.
- 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!
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Reviews
-
This is a quick version of lomo saltado, which we enjoyed. They are usually served over rice and french fries - we chose to bake some fries and have them on the side, so they would stay crispy. The only departure we really made to the recipe was to halve the meat, since we like lots of veggies in our dishes. There are all kinds of variations on the sauce you add to lomo saltado, so you certainly could add cayenne to make it spicy (or the more traditional aji amarillo, if you can find it), paprika, lime, etc. This is even versatile enough for vegetarians - they can substitute portabello mushrooms for the meat (I have made it with them in the past with great success).
Tweaks
-
This is a quick version of lomo saltado, which we enjoyed. They are usually served over rice and french fries - we chose to bake some fries and have them on the side, so they would stay crispy. The only departure we really made to the recipe was to halve the meat, since we like lots of veggies in our dishes. There are all kinds of variations on the sauce you add to lomo saltado, so you certainly could add cayenne to make it spicy (or the more traditional aji amarillo, if you can find it), paprika, lime, etc. This is even versatile enough for vegetarians - they can substitute portabello mushrooms for the meat (I have made it with them in the past with great success).
RECIPE SUBMITTED BY
LifeIsGood
United States
Hello! I have a wonderful husband and two fantastic kids. I love to read, have fun with family and friends, stay active with: running; soccer; golf; biking; hiking; and gardening. I love to travel. I'm looking forward to more international travel someday. Cooking has become a passion for me. I love to read cookbooks, watch the Food Network, and try new recipes. I have way too many cookbooks! A few of my favorites are: Barefoot Contessa (any - but especially 'Family Style'),Rachael Ray 30-Minute Meals 2, Roasting by Barbara Kafka, Beyond Parsley & The Black Dog Summer on the Vineyard Cookbook. I try to carefully choose recipes that I think my family will enjoy, which is why most of my ratings are 3-5 stars. Happy cooking!