Beef Stir Fry With French Fries Recipes

LOMO SALTADO (PERUVIAN STIR-FRIED BEEF WITH ONION, TOMATOES, AND FRENCH FRIES) RECIPE

Steps:

• In a wok or large cast iron or stainless steel skillet, heat 2 tablespoons (30ml) oil over high heat until heavily smoking. Meanwhile, season beef all over with salt.
• Push scallions and peppers to the side and add tomatoes to the pan, allowing them to sear on one side, about 30 seconds. (If your burner isn't very strong, you can remove the scallions and peppers from the pan before adding the tomatoes to guarantee good searing. Otherwise, leave them in.) Try not to let the tomatoes grow too soft and pulpy; it's better that they retain their shape rather than brown to the point of becoming mushy.
• Add garlic and ginger and cook, tossing and stirring constantly, until lightly sautéed and fragrant, about 15 seconds. Add soy sauce and vinegar and toss to combine.
• Spoon stir-fry onto plates with a mound of cooked rice and French fries and serve right away.

BEEF STIR-FRY WITH FRENCH FRIES RECIPE - (4.6/5)

Steps:

• Bake the fries as the label directs. Meanwhile, toss the steak with 1 tablespoon soy sauce, the grated garlic and a pinch each of salt and pepper in a bowl; set aside 10 minutes. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the steak in a single layer and cook, stirring once or twice, until browned but not cooked through, about 2 minutes. Transfer to a plate using a slotted spoon. Add the remaining 1 tablespoon vegetable oil to the skillet. Add the red onion and jalapeno and cook, stirring, until slightly softened, about 3 minutes. Add the tomatoes and the sliced garlic; cook until the tomatoes start breaking down, about 3 minutes. Return the steak and any collected juices to the skillet along with the remaining 1 tablespoon soy sauce and the vinegar. Remove from the heat; add the fries, parsley and cilantro and toss. Season with salt and pepper. 398 calories, 17g fat, (4g sat fat), 60mg cholesterol, 439 mg sodium, 37g carbs

QUICK BEEF STIR-FRY

Steps:

• Heat vegetable oil in a large wok or skillet over medium-high heat; cook and stir beef until browned, 3 to 4 minutes. Move beef to the side of the wok and add broccoli, bell pepper, carrots, green onion, and garlic to the center of the wok. Cook and stir vegetables for 2 minutes.
• Stir beef into vegetables and season with soy sauce and sesame seeds. Continue to cook and stir until vegetables are tender, about 2 more minutes.

SPICY STIR FRY FRENCH FRIES

Steps:

• Sprinkle cornstarch on the raw french fries.
• Toss to coat.
• Heat oil in a wok/frypan.
• Fry the cornstarch coated french fries till nice and crisp.
• Keep aside.
• In a bowl, mix together the chilli sauce, honey, vinegar, soya sauce and salt.
• Keep aside.
• Reomve all, but 2 tblsps, of the oil from the wok/frypan and put it back on the burner.
• Heat the oil.
• Add spring onions and green pepper and cook them for barely 30 secs.
• Pour in the chilli sauce mixture.
• Give it a few turns and add the cornstarch coated french fries.
• Toss to coat the fries with the sauce.
• Remove from fire.
• Serve immediately.

LOMO SALTADO (PERUVIAN BEEF AND POTATO STIR FRY)

Steps:

• Cut the beef against the grain into strips about 2 inches long and 1/4 inch thick. Get all of your ingredients ready and close at hand. Prepare the French fries and rice and keep hot.
• Heat the oil over high flame in a large pot or wok until it shimmers. Add the beef and stir fry until it is just cooked through, 1 to 2 minutes. Remove to a plate and set aside.
• Add more oil to the pot or wok if needed and return it to high heat. Add the onion, peppers and garlic and stir fry until the onion is cooked through, but still a little crunchy, 2 to 3 minutes.
• Add the tomatoes, soy sauce, vinegar, salt and pepper and stir fry for about 1 minute more. Return the beef to the pot or wok, along with the French fries and toss everything together to heat through and mingle the flavors. Adjust seasoning with salt and pepper.
• Place a big scoop of rice on each diner's plate and serve the lomo saltado over the rice.
• VARIATIONS:.
• Versions of lomo saltado vary widely. Try seasoning the dish with some ground cumin, oregano, chopped parsley or chopped cilantro. Omit the vinegar or substitute a squeeze of lemon juice.
• Ajís amarillos chiles lend a unique, especially Peruvian, flavor to this dish. Other chiles (jalapeño, serrano) can be used, but the flavor won't be the same. Or just use a red or green bell pepper for a mild dish.
• Try adding a shot or two of pisco brandy at the end and flame it for a dramatic finale.