Lomo Saltado

Ingredients

• 1.5 lb beef sirloin strip steak
• 2 large russet potatoes
• 2 cup neutral oil for frying
• 1 large yellow onion
• 3 medium plum tomatoes
• 4 clove garlic cloves
• ½ cup fresh cilantro
• 3 tablespoon low-sodium soy sauce
• 2 tablespoon red wine vinegar
• 1 tablespoon aji amarillo paste
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 2 cup cooked white rice

Instructions

1. 1

   Scrub 2 large russet potatoes under cold water, then pat dry. Peel with a vegetable peeler and cut into 1/4-inch thick sticks, similar to French fries. Place the cut potatoes in a bowl of cold water and let them soak for at least 5 minutes — this removes excess starch so they crisp properly.

2. 2

   Remove the beef sirloin strip steak from the refrigerator 10 minutes before cooking. Pat completely dry with paper towels, then cut against the grain into 1/2-inch thick slices. Slice against the grain — you should see the muscle fibers running perpendicular to your knife. Season all pieces evenly with 1 teaspoon kosher salt and 0.5 teaspoon black pepper.

3. 3

   Cut 1 large yellow onion in half from root to tip, then slice each half lengthwise into thin wedges about 1/4-inch wide — keep the layers intact so they don't fall apart. Cut 3 medium plum tomatoes in half lengthwise, scoop out and discard the seeds, then cut each half into chunks about 1-inch wide. Peel and mince 4 garlic cloves. Pick about 0.5 cup fresh cilantro leaves and set aside.

4. 4

   In a small bowl, whisk together 3 tablespoons low-sodium soy sauce, 2 tablespoons red wine vinegar, and 1 tablespoon aji amarillo paste until smooth — this is your sauce base. Set aside.

5. 5

   You're now ready to cook. Start by frying the potatoes. Set a 4-quart heavy-bottomed pot over medium-high heat. Add 2 cups neutral oil and let it heat until a candy/deep-fry thermometer reads 325°F, about 8–10 minutes. Test readiness by dropping one potato stick into the oil — if it sizzles vigorously and rises to the surface after a few seconds, you're ready.

6. 6

   Drain the soaked potatoes in a fine-mesh strainer and pat very dry with paper towels. Working in two batches so you don't crowd the pot, carefully add half the potatoes to the hot oil. Stir occasionally with a slotted spoon until they're light golden and tender inside, about 6–7 minutes. The fries should bend easily when poked but not be dark brown yet. Remove with the slotted spoon and spread on a paper towel-lined plate. Repeat with the second batch. Season immediately with a light pinch of salt.

7. 7

   While the potatoes finish cooking, set a 14-inch wok or large stainless steel skillet over high heat. Let it preheat for 1 minute until it's smoking lightly. Add 2 tablespoons of the frying oil (from your pot) and swirl to coat — the pan should shimmer immediately.

8. 8

   Working quickly, add half the sliced beef to the hot wok in a single layer. Sear without moving for 90 seconds — you should hear a loud, aggressive sizzle and see the beef brown on the contact side. Flip each piece and sear another 45 seconds on the other side. The beef should be browned on the outside but still rare inside. Transfer to a clean plate and repeat with the remaining beef. Set aside.

9. 9

   Return the wok to high heat and add 1 tablespoon more oil. Add the yellow onion wedges and toss constantly with a wooden spatula or wok turner for about 1 minute — you want them to char at the edges but stay slightly firm. You should hear a steady crackle and smell the caramelizing onions.

10. 10

    Add the minced garlic and stir-fry for 15 seconds until fragrant — the garlic will smell pungent and slightly toasted. Do not let it burn. Immediately add the tomato chunks and stir-fry for 1 minute until they just begin to soften and release their juices.

11. 11

    Return all the cooked beef to the wok, then pour in the soy-vinegar-aji sauce and toss everything constantly for 1 minute. The sauce will coat the beef and vegetables, and you should see it glaze and bubble slightly. The beef will finish cooking from carryover heat — it should be medium-rare inside with a thin browned crust.

12. 12

    Add the fried potatoes to the wok and toss everything together gently — be careful not to break the fries. Cook for another 30 seconds just to warm them through and marry the flavors. Turn off the heat and sprinkle the fresh cilantro leaves over the top.

13. 13

    Divide 2 cups cooked white rice among four warm plates or bowls. Top each with a generous portion of the lomo saltado, making sure to distribute the beef, potatoes, onions, and sauce evenly. Serve immediately while the beef is warm and the potatoes are still crispy. Spoon extra sauce from the wok over the top.

Tools you’ll need

• 14-inch wok or large stainless steel skillet
• 4-quart heavy-bottomed pot
• candy/deep-fry thermometer
• slotted spoon
• fine-mesh strainer
• wooden spatula or wok turner
• vegetable peeler
• sharp chef's knife
• cutting board
• small mixing bowl
• whisk
• paper towels

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