Lomo Saltado

Instructions

1. Preheat the oven to 375°F.
2. Scrub the potatoes, cut in half lengthwise and then cut each half into 1/4-inch slices.
3. Combine the sliced potatoes with the vegetable oil, garlic powder, salt and pepper. Mix until the potatoes are well coated.
4. Place potato slices in a single layer on parchment-lined sheet pans.
5. Bake in the preheated oven for about 15 minutes, or until the potatoes are golden and tender. CCP: Internal temperature should reach at least 135°F.
6. Transfer potatoes to full-size 2-in. steam table pans and hold hot at or above 135°F until service.
7. Place the beef in a container. Combine the cumin, black pepper and salt, and mix until evenly distributed.
8. Heat a large sauté pan, tilt skillet or steam-jacketed kettle to medium-high heat.
9. Add the vegetable oil and immediately add the seasoned beef. Cook, stirring, until the beef is browned.
10. Add the red onions, green bell peppers, jalapeños and minced garlic. Continue to cook, stirring, until the vegetables are tender-crisp, about 5–10 minutes.
11. Stir in the less-sodium soy sauce and apple cider vinegar. CCP: Internal temperature should reach at least 145°F.
12. Transfer the mixture to full-size 2-in. steam table pans and hold hot at or above 135°F until service.
13. Serve 1/2 cup of the roasted potatoes with 3/4 cup of the beef and vegetable stir-fry mixture. Top with 1/2 Tbsp. fresh cilantro.