Home Chef

Loaded Peruvian-Style Beef Fries

With Peppers and Tomatoes

⏱️ 50 min 🍽️ 2 servings

Cooking Tips

For best results, cut the potatoes into evenly sized 1/4" fries for even baking. Patting the fries dry before roasting helps them crisp. For extra flavor, let the butter come to room temperature before combining at the end. Adjust cooking times based on your protein substitution (steak, chicken, ground beef, etc.).

Ingredients

2 whole Russet Potatoes
1 whole Roma Tomato
0.3 oz Butter
0.5 oz Apple Cider Vinegar
1 whole Green Bell Pepper
0.25 oz Cilantro
0.5 tsp Garlic Salt
3 fl oz Sweet Soy Sauce
1 whole Onion
10 oz Steak Strips
0 Olive Oil
0 Salt
0 Pepper
0 Cooking Spray

Tools

Oven
Baking Sheet
Foil
Cooking Spray
Large Non-Stick Pan
Plate

Click anywhere to see instructions →

Home Chef

Loaded Peruvian-Style Beef Fries

With Peppers and Tomatoes

⏱️ 50 min 🍽️ 2 servings

Cooking Tips

Ingredients

2 whole Russet Potatoes
1 whole Roma Tomato
0.3 oz Butter
0.5 oz Apple Cider Vinegar
1 whole Green Bell Pepper
0.25 oz Cilantro
0.5 tsp Garlic Salt
3 fl oz Sweet Soy Sauce
1 whole Onion
10 oz Steak Strips
0 Olive Oil
0 Salt
0 Pepper
0 Cooking Spray

Tools

Oven Baking Sheet Foil Cooking Spray Large Non-Stick Pan Plate

Mise en Place

Prep Potatoes

Cut 2 Russet Potatoes into 1/4" fries and pat dry. Store at room temperature until ready to roast.

Prep Produce

Remove stem, seeds, and ribs from 1 Green Bell Pepper and cut into 1/4" slices. Core 1 Roma Tomato and cut into six wedges. Halve and peel 1 Onion, then cut halves into 1/4" slices. Stem and coarsely chop 1/4 oz. Cilantro.

Prep Protein

Pat 10 oz. Steak Strips dry (or your chosen protein); coarsely chop steak strips and separate pieces.

Soften Butter

Set 0.3 oz. Butter on the counter to soften.

Preheat and Prepare Cookware

Turn oven to 450 degrees and let preheat. Prepare a baking sheet with foil and cooking spray. Get out a large non-stick pan and mixing plate for cooked vegetables.

Cooking Steps

Preheat Oven and Prepare Baking Sheet

Turn oven on to 450 degrees and let preheat for at least 10 minutes. Prepare a baking sheet with foil and cooking spray.

Roast the Fries

Cut 2 russet potatoes into ¼" fries and pat dry. Place fries on the prepared baking sheet. Toss with 2 tsp. olive oil and a pinch of salt and pepper. Spread into a single layer. Roast in hot oven until slightly browned, 25-30 minutes, tossing fries halfway through. Carefully remove from oven.

Prepare the Ingredients

Remove stem, seeds, and ribs from 1 green bell pepper and cut into ¼" slices. Core 1 Roma tomato and cut into six wedges. Stem and coarsely chop ¼ oz. cilantro. Halve and peel 1 onion. Cut halves into ¼" slices. Pat 10 oz. steak strips dry, coarsely chop, then separate pieces.

Cook the Vegetables

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add bell peppers, onions, tomatoes, ½ tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until vegetables are tender, 6-8 minutes. Transfer vegetables to a plate. Keep pan over medium-high heat; no need to wipe clean.

Cook the Steak Strips

Add steak strips and ½ tsp. garlic salt to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.

Add Vegetables and Sauce, Finish Dish

Add cooked vegetables, 3 fl. oz. sweet & thick soy sauce, and ½ oz. apple cider vinegar to hot pan. Stir occasionally until steak strips are coated, 1-2 minutes. Remove from burner and stir in 0.3 oz. softened butter until combined. Rest for 3 minutes.

Plate and Garnish

Top roasted fries with the steak mixture. Garnish with cilantro. Bon appétit!

← Click anywhere to see ingredients