Name: Peruvian Steak Stir-Fry with Aji Amarillo
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 oz Flank steak; 3 oz Yukon gold potato; 0.5 tsp Avocado oil; 0.5 cup Red onion; 0.5 cup Roma tomato; 1 tbsp Aji amarillo paste; 1 tbsp Tamari; 1 tbsp Red wine vinegar; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh cilantro

Peruvian Steak Stir-Fry with Aji Amarillo

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Peruvian Steak Stir-Fry with Aji Amarillo

Seared flank steak strips tossed with crisp red onions and juicy tomatoes in a savory aji amarillo sauce, served with golden roasted potato wedges.

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NUTRITION

Protein

33.7g

Fat

13.6g

Carbs

30.2g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Flank steak

3 oz Yukon gold potato

0.5 tsp Avocado oil

0.5 cup Red onion

0.5 cup Roma tomato

1 tbsp Aji amarillo paste

1 tbsp Tamari

1 tbsp Red wine vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

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PREPARATION

1
Preheat oven to 400°F. Cut the Yukon gold potato into thin wedges, toss with a pinch of salt, and roast on a parchment-lined sheet for 20 minutes until golden and crisp.
2
Slice the flank steak into thin strips across the grain and season with sea salt and black pepper.
3
Heat avocado oil in a large wok or skillet over high heat until shimmering.
4
Add the steak strips in a single layer and sear for 2 minutes until deeply browned, then remove from the pan and set aside.
5
In the same pan, add the sliced red onion and sauté for 1 minute, followed by the Roma tomato wedges and aji amarillo paste.
6
Return the steak to the pan and pour in the tamari and red wine vinegar, tossing everything quickly to coat in the bubbling sauce.
7
Fold in the roasted potato wedges and serve immediately, garnished with fresh chopped cilantro.