Peruvian stir fry combines the best of Peru with the deeply rooted Chinese influence. Baking the “fries” instead of a true fry keeps this dish light and seriously satisfying.

We Provide
  • ½ Lbs. Thinly sliced beef
  • 1 Potato
  • 1 Red Onion
  • 1 Bell Pepper
  • 1 Tomato
  • 1 Tablespoon Soy Sauce
  • 1 Tablespoon Apple Cider Vinegar
  • 1 Teaspoon Red Pepper Flakes
  • 1 Clove Garlic
You Provide
  • Salt and Pepper
  • Olive Oil
  • Saute pan
  • Rimmed sheet pan
  • Cutting Board
  • Chefs Knife
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Step 1

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Preheat oven to 400. Slice potato into thin “fries” and place onto a rimmed sheet pan. Toss with 1 tablespoon olive oil, salt and pepper. Bake for 25 minutes until golden and crispy.

Step 2

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While the fries cook, move onto the stir-fry. Cut the red onion, tomato and bell pepper into thick strips. Finely chop garlic.

Step 3

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Preheat sauté pan over high heat with 1 tablespoon olive oil. Once the oil in the pan starts to smoke, add steak and cook over high heat for 2 minutes. Add in red onions, bell pepper, and garlic. Cook an additional 3 minutes over high heat.

Step 4

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Once the veggies have cooked for 3 minutes, add red pepper flakes, tomatoes, soy sauce and apple cider vinegar. Cook an additional 2 minutes until the sauce has been absorbed. Remove from heat and check on the potatoes.

Step 5


At the end of the 25 minutes, the potatoes should be brown and ready to plate. Toss the fries with the stir fried steak and veggies and place half the mixture onto a plate.



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