Lomo Saltado

• Vegetable oil
• 4 all-purpose potatoes, peeled, halved lengthwise and thinly sliced
• 2 pounds beef loin, sliced into thin strips
• 3 yellow peppers, sliced into thin strips
• 3 red onions, peeled and cut into eighths
• 2 tablespoons soy sauce
• 1 tablespoon balsamic vinegar
• 6 cups hot cooked rice

1. In a large nonstick skillet over medium heat, heat 2-1/2 tablespoons vegetable oil.
2. Add the potatoes, and saute until browned and tender, about 15 minutes.
3. Drain on paper towels, and set aside.
4. In a large skillet over high heat, heat 2 tablespoons of oil.
5. Add the beef, and quickly saute until the beef is seared and browned on all sides.
6. Remove the pan from the heat, and use a slotted spoon to transfer the beef to a plate.
7. Return the pan to medium-high heat.
8. Add the onions and saute until the edges are seared and they begin to soften, about 2 minutes.
9. Add the tomatoes, and stir to combine.
10. Sprinkle the soy sauce and balsamic vinegar over the mixture, and saute until the tomatoes have softened, about 2 minutes.
11. Add the beef and sauteed potatoes, and toss gently to mix well.
12. Cover and simmer just until reheated, 2-3 minutes.
13. Serve with rice.

vegetable oil, potatoes, beef loin, yellow peppers, red onions, soy sauce, balsamic vinegar, rice

Taken from cooking.nytimes.com/recipes/9183 (may not work)