Rach's Peruvian Take on Stir-Fry With Beef + Veggies

Step 1

For the rice, cook to package directions subbing half the water with bone broth/stock

Step 2

Once cooked and before resting, stir in salt, zest, cilantro and scallions

Step 3

Cover to keep warm

Step 4

For the fries, season with salt and chili powder and bake to package directions

Step 5

For the stir-fry, heat cast-iron skillet over medium-high heat

Step 6

Listicle: Rachael Ray RUST-RESISTANT™ Cast Iron Skillet Bring beef to room temperature, pat dry and season with salt and pepper

Step 7

Add oil, 2 turns of the pan, and cook meat until brown and crispy at edges, then remove

Step 8

Add a little more oil, onions and peppers and more salt and pepper and soften a couple of minutes

Step 9

Add scallions, garlic and ginger and stir-fry 1 minute, then add tomatoes and fry a minute more

Step 10

Add vinegar and stir, add cilantro and serve right from skillet

Step 11

Pass aji amarillo sauce at table (if using)