Tallarín Saltado

Ingredients

• ¾ lb flank steak or sirloin
• 6 oz dried noodles (fettuccine or spaghetti)
• 1 large yellow onion
• 2 medium plum tomatoes
• 3 tbsp soy sauce
• 1.5 tbsp red wine vinegar

Instructions

1. 1

   Bring a large pot of salted water to a rolling boil over high heat, about 8 minutes. You'll see large bubbles breaking continuously across the surface.

2. 2

   Lay the steak flat on a cutting board with the grain running left to right. Slice it against the grain (perpendicular to those lines) into 1/8-inch-thick strips, like slicing bread as thinly as possible.

3. 3

   Cut the onion in half from root to tip, then place each half flat-side down on the board. Slice each half lengthwise into thin strips about 1/4 inch wide, running from root end to tip end.

4. 4

   Hold each tomato stem-side up and cut it in half. Scoop out the seeds with a small spoon, then cut each half into 1/2-inch strips, like cutting thin wedges.

5. 5

   Add the noodles to the boiling water and cook, stirring occasionally with a fork, until they bend easily but still have slight resistance when bitten, about 8 minutes. Drain them in a colander and set aside.

6. 6

   Place a 12-inch skillet over high heat with 2 tablespoons of oil. Wait about 90 seconds until the oil shimmers and slides quickly when you tilt the pan.

7. 7

   Add the beef slices to the hot oil in a single layer and let them sit without moving for 90 seconds until the bottom surface turns golden brown, like a seared steak.

8. 8

   Stir the beef with a wooden spoon until all pieces are light brown throughout, no pink remaining inside, about 2 minutes. Transfer to a clean plate.

9. 9

   Add 1 tablespoon of oil to the same skillet over high heat. When it shimmers, add the onion strips and stir once every 30 seconds until they turn translucent with lightly browned edges, about 3 minutes.

10. 10

    Pour in the soy sauce and vinegar, and use a wooden spoon to scrape up any brown stuck-on bits from the bottom of the pan. Stir for 20 seconds until the sauce smells fragrant.

11. 11

    Add the cooked noodles and the beef back to the skillet. Toss everything together using two wooden spoons for 1 minute until the noodles are evenly coated with the sauce.

12. 12

    Scatter the tomato strips over the top of the noodles and stir gently until they are just warmed through, about 30 seconds. Do not over-stir or the tomatoes will break apart.

13. 13

    Divide the tallarin saltado between two bowls or plates, spooning any sauce from the bottom of the skillet over each portion.

Tools you’ll need

• large pot
• colander
• cutting board
• chef's knife
• small spoon
• 12-inch skillet
• wooden spoon
• two wooden spoons for tossing
• clean plate

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