Peruvian Lomo Saltado

• 1 1/2 lbs. sirloin steak, trimmed and cut into 1/2-inch cubes
• 3 tbsps. Crisco® Pure Olive Oil
• 4 tsps. minced garlic, divided
• 1/2 cup minced parsley, divided
• 1/3 cup Crisco® Pure Olive Oil
• 6 new potatoes, cut into 1/2-inch cubes
• 4 ripe plum tomatoes, seeded and chopped
• 1 red pepper, seeded and thinly sliced
• 1 medium red onion, cut into small wedges
• 1 large bay leaf
• 1 1/2 tsps. dried thyme leaves
• 2 tbsps. soy sauce
• 1 tbsp. white vinegar
• Salt and black pepper to taste
• 1/2 cup frozen peas
• Cooked rice or corn tortillas

1. MIX steak with 3 tablespoons olive oil, 3 teaspoons garlic and 1/4 cup parsley. Marinate 30 to 45 minutes.
2. HEAT 1/3 cup olive oil in large skillet over medium heat. Add potatoes and cook, stirring occasionally, 5 to 7 minutes or until fork tender. Remove from skillet.
3. COOK meat with marinade in same skillet for 3 to 4 minutes, stirring occasionally, just until browned. Add tomatoes, red pepper, onion, remaining garlic, bay leaf, thyme, soy sauce, vinegar, salt and pepper. Cook, stirring occasionally, 3 minutes or until tender.
4. ADD potatoes, peas and remaining parsley. Cook 2 minutes or until heated through. Remove bay leaf. Serve immediately with rice or corn tortillas.