Peruvian · beginner
Peruvian Stir Fried Beef Strips With Charred Onions And Tomatoes
A fast, vibrant high-heat stir-fry featuring tender halal beef strips tossed with crisp red onions, juicy tomatoes, and fruity aji amarillo chili paste.
- PREP TIME
- 15 min
- COOK TIME
- 15 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Pat the beef strips dry with paper towels and season lightly with salt and pepper.
- 02
Heat one tablespoon of oil in a large heavy skillet or wok over high heat until shimmering.
- 03
Add the beef in a single layer and sear without moving for 2 minutes, then stir-fry for 1 additional minute until browned. Transfer beef to a warm plate.
- 04
Add the remaining tablespoon of oil to the skillet, then toss in the red onion wedges and minced garlic, stir-frying for 2 minutes until slightly charred but still crisp.
- 05
Stir in the aji amarillo paste, tomato wedges, soy sauce, and fresh lime juice, scraping up any browned bits from the bottom of the pan for 1 minute.
- 06
Return the beef and its juices to the skillet, toss for 30 seconds to combine, remove from heat, and finish with fresh chopped cilantro.
A LITTLE KITCHEN KNOW-HOW
High-Heat Pan Charring
Searing meat and vegetables rapidly over high heat in small batches to lock in juices and create a smoky stir-fry aroma.
Notes from the kitchen
- Slice the beef across the grain so each strip cooks up tender and juicy.
- Keep the skillet smoking hot to achieve a true flame-kissed flavor without overcooking the tomatoes.
- Original home-cooking adaptation inspired by Peruvian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.