I put a healthier spin on Lomo Saltado (Peruvian Beef Stir Fry) one of my favorite Peruvian dishes!
For the Baked Fries:
canola cooking spray
1medium(5.3 oz potato, russet or yukon gold, washed and dried)
kosher salt and black pepper(to taste)
For the Beef:
1/2lblean sirloin(cut into small, thin strips)
kosher salt(to taste)
black pepper(to taste)
1medium red onion(sliced into thick strips)
2mini yellow bell peppers or 1 large
1large jalapeno(ribbed and seeded, chopped)
1medium tomato(sliced into wedges)
1 1/2tbsplow sodium soy sauce(use tamari for gluten free and coconut aminos for whole30)
1tbspapple cider vinegar
Preheat the oven to 400°F.
Lightly coat a baking sheet with cooking spray.
Cut the potato lengthwise into 1/3-inch thick slices; cut each slice into 1/3-inch fries. Place on the baking sheet and toss with oil to evenly coat. Season with garlic powder, salt and pepper. Place on a single layer onto the greased baking sheet.
Bake uncovered on the lower third of the oven for about 25 minutes or until tender crisp and golden.
Meanwhile, season meat with salt, pepper and cumin.
Heat a large wok over high heat. When hot add the oil and the steak, cook about 2 minutes, until browned on both sides. Add the onions, bell pepper, jalapeno and garlic and cook 2 minutes. Add the tomato, soy sauce and vinegar and cook 1 more minute. Season with more salt as needed, remove from heat and finish with cilantro.
Serve immediately with french fries and divide evenly between 2 plates.