Stir Fry with Steak and Tomato with French Fries
inspired by lomo saltado
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
100 g
Steak strips
250 g
French fries
1.5 teaspoon
Ground paprika
½ piece
Garlic
½ piece
Onion
1 piece
Tomato
½ piece
Green bell pepper
½ sachet(s)
Peruvian-style spice mix
5 g
Fresh flat leaf parsley
(May be present Celery)
Not included in your delivery
½ tablespoon
Sunflower oil
½ tablespoon
[Reduced salt] soy sauce
½ tablespoon
Red wine vinegar
to taste
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C. Take the steak out of the fridge. Transfer the fries to a parchment-lined baking sheet and toss with the ground paprika and a pinch of salt. Bake for 20 - 25 minutes or until golden-brown, tossing halfway.
Meanwhile, crush or mince the garlic. Cut the onion and tomato into 6 parts. Cut the bell pepper into strips.
Did you know... as well as vitamin C, bell peppers are also high in vitamin E. This antioxidant is also found in sunflower oil, wholegrain products, nuts, seeds and green vegetables.
Heat a drizzle of sunflower oil in a wok or deep frying pan on medium-high heat. When the oil is nice and hot, add the steak strips and Peruvian-style spice mix and fry for 1 minute. Season with salt and pepper. Remove from the pan and set aside.
Add the bell pepper to the same frying pan and fry for 2 minutes. Then add the onion and garlic and fry for 3 - 4 minutes. In the meantime, finely chop the parsley. Add the tomato to the pan and fry for another 1 - 2 minutes, until softened.
Deglaze with the soy sauce and red wine vinegar. Season with salt and pepper. Turn off the heat and add the steak strips back in.
Divide the stir fry over the plates. Serve the fries alongside with mayonnaise to taste. Garnish with the parsley.