Lomo Saltado, Peruvian Stir-Fry

• Marinade
• 1 1/2 tablespoons crushed garlic
• 1/2 teaspoon salt
• 2 teaspoons cumin
• 1 1/2 teaspoons ground black pepper
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 2 tablespoons canola oil
• Stir-Fry
• 1 1/2 lbs beef tenderloin, cut into strips (or some other tender steak)
• 2 medium red onions, cut into strips
• 1 (15 ounce) can diced tomatoes, drained
• salt & pepper, to taste
• 1 -2 jalapeno pepper, cut into strips
• 1/4 cup fresh cilantro
• 4 potatoes, peeled & cut into strips
• 1/2 - 1 teaspoon paprika
• canola oil, for frying

1. Make a paste by combining the garlic & salt. Whisk together the garlic paste, rice vinegar, soy sauce, canola oil, cumin, & ground black pepper.
2. Place the steak in one bowl & the onions in another. Divide the marinade between the 2 bowls & let set in the refrigerator for at least an hour.
3. Pour a small amount of oil in a wok & turn on medium heat. Once the oil is hot add the steak with marinade & cook until brown. Add the tomato & simmer for a few minutes.
4. Add the jalapeno, cilantro, & onions with marinade to the wok, slowly stirring until well blended. Simmer for 5 more minutes.
5. As the ingredients are cooking in the wok, sprinkle the potatoes with paprika & fry in a separate pan. Once done add to the other ingredients.
6. Serve with a dish of white rice.

marinade, garlic, salt, cumin, ground black pepper, rice vinegar, soy sauce, canola oil, fry, beef tenderloin, red onions, tomatoes, salt, pepper, fresh cilantro, potatoes, paprika, canola oil

Taken from www.food.com/recipe/lomo-saltado-peruvian-stir-fry-305652 (may not work)