(Paleo, Whole30, gluten-free, dairy-free)
- 1 lb flank steak sliced into stir-fry strips
- 1/2 yellow onion cut into wedges
- 1/2 red onion cut into wedges
- 2 Roma tomatoes seeded and cut into wedges
- 1/2 tsp cumin
- 1/2 tsp oregano
- 1/2 tsp smoked paprika
- 1 tsp garlic powder
- 1 1/2 tbs balsamic vinegar divided
- 1 tbs aji amarillo paste
- 1 tbs tomato paste
- 1 tbs coconut aminos
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Preheat a large frying pan and add cooking oil of choice.
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Add the beef, allowing room for the pieces to not overlap each other. Season with salt, pepper, cumin, oregano and paprika. Allow to sit on the pan for about a minute, then toss the meat until the color caramelizes with a little red remaining. Remove from the pan and set aside, keeping warm.
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Add some more oil to the frying pan, then add the onions with a pinch of salt. Saute the onions until they display a golden color.
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Stir in the garlic powder, aji amarillo paste and vinegar and allow to braise until most of the vinegar has evaporated.
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Add the tomato paste, coconut aminos, tomato wedges and 1/2 tbs vinegar. Cook the vinegar off. Add a little water if needed to keep the mixture moist.
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Return the beef to the frying pan, mix well and turn the heat off.
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Serve over french fries (either homemade or bought) and with optional rice (whole-grain or cauliflower). Garnish with parsley and add some of the cooking juices as a sauce.
Recipe adapted from Chef Freyka Nunez del Prado