Lomo Saltado

Ingredients

• 1.5 lbs beef sirloin or tenderloin
• 1 lb potatoes
• 2 medium red onions
• 3 medium tomatoes
• 3 cloves garlic cloves
• ¼ cup fresh cilantro
• 2 tablespoons aji amarillo paste
• 3 tablespoons soy sauce
• 1 tablespoon red wine vinegar
• 4 tablespoons olive oil
• 1 pinch salt and black pepper

Instructions

1. 1

   Cut beef sirloin into 1-inch cubes and season with salt and pepper. Let rest for 10 minutes.

2. 2

   Cut potatoes into thick fries, soak in cold water for 10 minutes, then pat dry completely.

3. 3

   Slice red onions into thick wedges, quarter tomatoes, and mince garlic.

4. 4

   Mix aji amarillo paste, soy sauce, and red wine vinegar in a small bowl.

5. 5

   Heat 2 tablespoons olive oil in a 14-inch wok or large skillet over medium-high heat. Fry potatoes in batches until golden and crispy, about 4 minutes per batch. Drain on paper towels and season with salt.

6. 6

   Add remaining 2 tablespoons olive oil to wok over high heat until smoking. Add beef in a single layer and sear without stirring for 2 minutes until browned. Toss and cook 1 minute more. Transfer to plate.

7. 7

   In same wok, cook minced garlic for 30 seconds until fragrant. Add red onion wedges and stir-fry for 1 minute.

8. 8

   Add tomatoes and aji amarillo sauce mixture. Stir and cook for 2 minutes until tomatoes just soften.

9. 9

   Return beef and crispy potatoes to wok. Toss everything together for 1 minute to combine. Taste and adjust seasoning.

10. 10

    Remove from heat and garnish generously with fresh cilantro. Serve immediately with white rice.

Tools you’ll need

• 14-inch wok or large skillet
• cutting board
• sharp knife
• measuring spoons
• small mixing bowl
• paper towels
• wooden spatula or wok turner

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