Peruvian Inspired Chicken Stir Fry

Peruvian Inspired Chicken Stir Fry

Lomo saltado, a popular stir-fry that usually mixes sirloin strips that have been marinated in vinegar, soy sauce, and other spices, then stir-fried with onions, tomatoes, French fries, and other seasonings, served with rice, is the source of inspiration for my dish. The meal's origins are in Peruvian Chinese cuisine, or "Chifa heritage, the Chinese cuisine of Peru," despite the fact that it is now a fixture of popular culture.

“My weaknesses have always been food and men — in that order.”  -Dolly Parton

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Pizza Craving

A quick comfort dish for people who don't want to cook, but still want a filling meal A calming, stress-free meal. Cooked, delivered, and ready to eat, and so simple to reheat

“We must have a pie. Stress cannot exist in the presence of a pie.” ― David Mamet

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Beef with Bell Peppers and Lychee

The natural sweetness of the lychee balances the spices' savory flavor. If the weather is agreeable, grill the beef to enhance the flavor and create a lovely, dark crust. I opted to make a quick stir fry because I was too lazy. Lol

“The odds of going to the store for a loaf of bread and coming out with only a loaf of bread are three billion to one.” ― Erma Bombeck

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Oven Roasted Pork Chops

The popularity of slow roasting can be attributed to the method's forgiving nature and near hands off nature, which produces perfectly cooked meat with little mess.

“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.” – Luciano Pavarotti

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Pepper Steak and Onions

There is no doubt that cooking has gotten more efficient. I've been putting more of an emphasis on making great, straightforward dishes that are also quick to prepare, like this marinated beef, which takes very little preparation time and is really flexible. It is intended to be grilled or pan-fried on a cooktop. The marinade goes nicely with beef, chicken, or pork. It's a great main meal for a busy weeknight.

The type of beef is crucial. My preferred cuts are trimmed hanger steak or boneless short rib, but top sirloin, rib eye, or skirt steak would also work nicely in this recipe if they are tender and well-marbled. The secret is to slice the meat thinly so that the marinade ingredients may be absorbed rapidly.

“There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will.”― Robert Frost

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Beef Stew Plus Corn

I was taken aback when corn on the cob was included among the ingredients in a chicken stew recipe. Why not try it with my beef stew, I reasoned? I'm pleased I gave it a shot. You ought to do the same. That adds some great flavor.

“Food is not just eating energy. It’s an experience.” – Guy Fieri

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