Peruvian Lomo Saltado

• •1.5 lb beef sirloin or tenderloin, cut into 1-inch thick strips
• •1 teaspoon salt
• •0.5 teaspoon freshly ground black pepper
• •2 large Russet potatoes, peeled and cut into 1/2-inch thick fries
• •4 cup vegetable oil, for frying potatoes
• •2 tablespoon vegetable oil, for stir-frying
• •4 cloves garlic, minced
• •1 tablespoon fresh ginger, grated
• •1 large red onion, cut into 1/2-inch thick wedges
• •2 large Roma tomatoes, deseeded and cut into 1/2-inch thick wedges
• •1 tablespoon aji amarillo paste
• •0.3 cup soy sauce
• •2 tablespoon red wine vinegar
• •0.3 cup fresh cilantro, chopped
• •2 stalks green onions, sliced (for garnish, optional)
• •4 cup cooked white rice, for serving

Instructions

1. 1

   Season the beef strips generously with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Set aside.

2. 2

   Prepare the potatoes: Heat 4 cups of vegetable oil in a large pot or deep fryer to 350°F (175°C). Fry the potato strips in batches until golden brown and crispy, about 5-7 minutes per batch. Remove with a slotted spoon and drain on paper towels. Season immediately with a pinch of salt. Set aside.

3. 3

   In a small bowl, whisk together the aji amarillo paste, soy sauce, and red wine vinegar to create the sauce. Set aside.

4. 4

   Heat a large wok or a heavy-bottomed skillet over very high heat until smoking. Add 1 tablespoon of vegetable oil. Once shimmering, add half of the seasoned beef strips in a single layer. Sear quickly for 1-2 minutes per side until nicely browned but still rare in the center. Do not overcrowd the pan. Remove the beef to a plate and repeat with the remaining beef, adding another tablespoon of oil if needed.

5. 5

   Reduce the heat to medium-high. Add the minced garlic and grated ginger to the same pan. Stir-fry for about 30 seconds until fragrant. Add the red onion wedges and stir-fry for 2-3 minutes until slightly softened but still retaining some crunch.

6. 6

   Add the tomato wedges to the pan and stir-fry for another 1-2 minutes, just until they begin to soften. Do not overcook.

7. 7

   Return all of the seared beef to the pan with the vegetables. Pour the prepared sauce mixture over everything. Toss quickly to coat, ensuring all ingredients are well combined and heated through, about 30 seconds to 1 minute.

8. 8

   Remove the pan from the heat. Add the fried potatoes and chopped fresh cilantro. Toss gently but quickly to incorporate everything. Taste and adjust seasoning if necessary.

9. 9

   Serve immediately with fluffy white rice. Garnish with sliced green onions if desired.

Chef's Tips

• 💡Use a wok or a large, heavy-bottomed skillet for the best results, as high heat is crucial for achieving the characteristic smoky flavor (wok hei).
• 💡Do not overcrowd the pan when searing the beef; cook in batches to ensure a good sear rather than steaming the meat. High heat is key!
• 💡Prepare all ingredients (mise en place) before you start cooking, as Lomo Saltado cooks very quickly.
• 💡For authentic flavor, Aji Amarillo paste is highly recommended. It can be found in Latin American markets or online.
• 💡Serve immediately to enjoy the fries at their crispiest and the beef at its most tender.