Lomo Saltado

Cook the Rice
Add 1.5 cups salted water, a little olive oil, and the rice to a small pot.
Bring to a boil, then reduce heat to low, cover, and allow to cook for 15-17 minutes.

Prepare Your Ingredients
Wash and dry your produce.
Slice the steak into ¼” strips.
Add steak to a bowl along with the marinade, toss to coat, and allow to marinate for at least 10 minutes.
Cut the stem ends off of the red onion, stand it up vertically, and slice into ½” wedges (use ½ onion if large).
Thinly slice the green onions.
Cut the stem ends off of the tomatoes, stand them up vertically, and slice into ½” wedges.
Thinly slice the bell pepper into ½” strips
Mince 2 cloves garlic.
Roughly chop the cilantro (discarding thick stems) to make about 1 Tbsp.

Cook the Steak
Heat ½ Tbsp. olive oil in a large pan over medium-high heat.
Add the steak (set marinade aside for later) and the garlic.
Cook, tossing frequently, until browned; only about 15-30 seconds per side.
Remove steak from the pan and set aside to rest.

Cook the Veggies
In the same pan, heat 1 Tbsp. olive oil over medium-high heat.
Add the bell pepper and red onion.
Season lightly with salt and pepper and cook for 2-3 minutes, tossing frequently.
Add the tomatoes and cook for another minute.
Add the steak and juices, remaining marinade, and ¾ of the green onions to the pan.
Cook, tossing frequently, for 1 minute

Plating
Divide the rice between your dishes and top with the steak and veggie mixture.
Pour any remaining juices over the rice.
Garnish with the cilantro and remaining green onions.
Enjoy!