One of Peru’s most popular and traditional dishes influenced by the chifa tradition from Chinese cuisine, it is a stir fry that combines marinated strips of sirloin with red onions, tomatoes, french fries and white rice.
2lbs of Bistec Palomilla
2 Cups White Rice
1 Pack of Frozen Classic Cut French Fries
6 Garlic Cloves
1 1/2 Whole Red Onion
1/2 Whole Ginger
1 Whole Jalapeño, seeded
4 Roma Tomatoes
4 Green Onions
1/2 Bunch of Cilantro
4oz Soy Sauce
2oz Hoisin Sauce
1oz White Wine Vinegar
3tbsp Maizena Corn Starch
2 Cups White Rice
1. Slice the bistec into strips, trim out any excess fat.
2. Season with salt & pepper, leave out for one hour for steak to tenderize and come to room temperature. (Temperature danger zone is up to maximum of 4 hours at room temperature).
3. Slice red onions in half, take out the heart (core) of the onions, slice the onions into 2cm strips.
4. Peel the tomatoes and cut into quarters.
5. Peel garlic cloves and mince finely. Peel ginger with a spoon and mince finely.
6. Seed jalapeños, cut into strips and finely dice.
7. Thinly slice green onions as much as possible, reserve a few for garnish.
8. Finely chop cilantro for garnish.
9. Stir chicken bouillon powder with water and maizena.
10. Sear the strips of sirloin at high heat for 2-3 minutes each side. Do not overcrowd the pan.
11. Sauté the strips of red onions, add soy sauce and hoisin sauce. Constantly sauté the onions to prevent from burning.
12. Deglaze the pan with white wine vinegar, add tomatoes, garlic, ginger, jalapeños and chicken stock.
13. Bring frying oil to 350 degrees Fahrenheit. Carefully throw in frozen french fries (SPLASH WILL OCCUR) and fry until crispy gold.
14. Season with salt and sit on a paper towel to drain excess grease.
15. Once fries are finished, add a tsp of oil or butter to the wok or sauté pan.
16. Add a handful of beef, a spoonful of onions, a spoonful of tomato mix and reduce.
17. Serve with rice, lomo saltado and french fries.
18. DON’T FORGET YOUR GLASS OF ICE COLD INCA KOLA!
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