This traditional Peruvian dish amps up a simple stir fry with bold spices and flavors. Serve it with parsnip fries to complete the meal.
Yield: 2 to 3 servings
Active Time: 15 minutes
Total Time: 1 hour and 20 minutes
1/2 pound Thrive Market Skirt Steak or Rib Eye, thinly sliced against grain
1 teaspoon chili powder
1/2 teaspoon cumin
1 teaspoon salt
2 tablespoons oil of your choice
1 red onion, sliced
3 tablespoons coconut aminos
2 tablespoons red wine vinegar
2 teaspoons coconut sugar
4 roma tomatoes, sliced
Parsley, to garnish
Toss sliced steak together with chili pepper, cumin, and salt. Set aside.
Heat oil in a large skillet over medium heat. Sauté onions 3 minutes. Add in sliced steak and seasonings. Cook 1 minute. Stir in coconut aminos, vinegar, and coconut sugar and let boil off a bit, about 2 minutes. Add in tomatoes and cook for 1 more minute or so. Serve with parsnip fries on top.
To make the fries, grate or thinly slice peeled parsnips and soak in a bowl of ice water, 1 hour. Drain and pat dry.
Heat 2 to 3 inches of coconut oil in a heavy bottomed pot. Working in batches, fry parsnips until golden. Drain onto a paper towel and sprinkle with sea salt while hot.
Photo credit: Paul Delmont
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