Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, combine 1.5 pounds of boneless short rib strips, 1 tablespoon aji amarillo paste, 2 minced garlic cloves, 1 teaspoon ground cumin, 0.5 teaspoon dried oregano, 0.25 cup red wine vinegar, and 0.25 cup beef broth; season with 0.5 teaspoon salt and 0.25 teaspoon black pepper, then marinate for at least 30 minutes.

2. 2

   Heat 1 tablespoon of olive oil in a large skillet or wok over high heat until shimmering.

3. 3

   Flash-fry the marinated short rib strips in batches, ensuring not to overcrowd the pan, cooking for 2-3 minutes per batch until browned and cooked to your desired doneness, then set aside.

4. 4

   Add the remaining 1 tablespoon of olive oil to the same skillet, then add 1 large thinly sliced red onion and 1 thinly sliced red bell pepper, stir-frying for 3-4 minutes until softened.

5. 5

   Stir in the remaining 1 tablespoon aji amarillo paste and 2 minced garlic cloves with the vegetables, cooking for 1 minute until fragrant.

6. 6

   Return the flash-fried short rib strips to the skillet with the vegetables, tossing to combine all ingredients.

7. 7

   Finish the dish by stirring in 0.5 cup of chopped fresh cilantro and seasoning with additional salt and pepper to taste, if needed.