Editorial sample recipePeruvianbeginnerdairy-freehalal

Peruvian Stir Fried Beef Strips With Charred Onions And Tomatoes

Name: Peruvian Stir Fried Beef Strips With Charred Onions And Tomatoes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 1.5 lb halal beef sirloin steak cut into thin strips; 2 tbsp vegetable oil; 1 large red onion cut into thick wedges; 3 medium plum tomatoes cut into thick wedges; 2 tbsp aji amarillo paste; 3 tbsp tamari or soy sauce; 2 tbsp fresh lime juice; 3 clove garlic minced; 0.25 cup fresh cilantro leaves chopped

A fast, vibrant high-heat stir-fry featuring tender halal beef strips tossed with crisp red onions, juicy tomatoes, and fruity aji amarillo chili paste.

Prep: 15 min
Cook: 15 min
Total: 30 min

Technique to learn

High-Heat Pan Charring

Searing meat and vegetables rapidly over high heat in small batches to lock in juices and create a smoky stir-fry aroma.

Instructions

Step 1: Pat the beef strips dry with paper towels and season lightly with salt and pepper.
Step 2: Heat one tablespoon of oil in a large heavy skillet or wok over high heat until shimmering.

Step 3: Add the beef in a single layer and sear without moving for 2 minutes, then stir-fry for 1 additional minute until browned. Transfer beef to a warm plate.

Step 4: Add the remaining tablespoon of oil to the skillet, then toss in the red onion wedges and minced garlic, stir-frying for 2 minutes until slightly charred but still crisp.

Step 5: Stir in the aji amarillo paste, tomato wedges, soy sauce, and fresh lime juice, scraping up any browned bits from the bottom of the pan for 1 minute.

Step 6: Return the beef and its juices to the skillet, toss for 30 seconds to combine, remove from heat, and finish with fresh chopped cilantro.

Cooking tips

Slice the beef across the grain so each strip cooks up tender and juicy.
Keep the skillet smoking hot to achieve a true flame-kissed flavor without overcooking the tomatoes.
Original home-cooking adaptation inspired by Peruvian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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