Peruvian Lomo Saltado

Ingredients:

• 1 pound beef Top Sirloin Steak Boneless, cut 1 inch thick
• 1 package (16 ounces) frozen crinkle-cut French fries
• 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil, divided
• 1 small red onion, cut into 16 wedges
• 1 medium yellow bell pepper or poblano pepper or 2 medium banana or Anaheim peppers, cut into 1/2-inch strips
• 1 medium tomato, cut into 8 wedges
• 1 cup reduced-sodium beef broth
• 1/2 cup distilled white vinegar
• 3 tablespoons reduced-sodium soy sauce
• 1 tablespoon cornstarch
• 2 tablespoons chopped fresh parsley or cilantro
• Hot cooked brown rice or quinoa (optional)

Cooking:

1. Prepare French fries according to package directions. Keep warm and set aside.
2. Meanwhile, cut beef Top Sirloin Steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Season beef with black pepper. Heat 1-1/2 teaspoons oil in large nonstick skillet over medium-high heat until hot. Add half of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining 1-1/2 teaspoons oil and beef. Remove; keep warm.
3. Heat remaining 1 tablespoon oil in same skillet over medium-high heat until hot. Add onion and bell pepper; cook and stir 5 minutes. Add tomato; cook and stir 3 to 4 minutes or until tomato begins to soften and bell pepper and onion are crisp-tender.
4. Combine broth, vinegar, soy and cornstarch in small bowl; stir into skillet. Bring to boil; cook and stir 2 to 3 minutes or until sauce thickens, stirring frequently. Return beef and any accumulated juices to skillet; cook 2 to 3 minutes or until beef is heated through, stirring occasionally. Remove from heat; add French fries and parsley; stir to coat. Serve immediately over rice, as desired.