Peruvian Steak Stir-Fry with Onions and Tomatoes (Lomo Saltado)
Lomo saltado, the Peruvian beef, onion and tomato stir-fry of Chinese influence, often uses pricey beef tenderloin. We preferred sirloin tips (also called flap meat) for their meatier flavor and lower price. A whole jalapeño sliced into thin rounds provides subtle heat here; if you prefer little to no spiciness, halve and seed the chili before slicing it into half rings. Classic lomo saltado is served over french fries to soak up the juices; steamed rice is a simpler accompaniment.
pounds sirloin tips, trimmed, cut into 3-inch pieces and sliced against the grain into ½-inch strips
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