Dairy-Free Lomo Saltado

Instructions

1. 1In a medium bowl, combine the about 450 g Beef sirloin, thinly sliced, with the 1/4 cup Soy sauce, 2 tbsp Red wine vinegar, 1 tbsp Aji Amarillo paste, and 2 cloves Garlic, minced. Stir to coat the beef evenly. Let it marinate for at least 15 minutes at room temperature.
2. 2Heat 3 tbsp Vegetable oil in a large 30.48 cm skillet or wok over high heat until the oil is shimmering, about 204.4°C (200°C).
3. 3Add the marinated beef to the hot skillet in a single layer. Cook for 2-3 minutes per side, until browned and cooked through. The internal temperature should reach 63°C. Remove the beef from the skillet and set aside.
4. 4Add the 1 medium Red onion, sliced, and the 1 medium Red bell pepper, sliced, and 1 medium Yellow bell pepper, sliced to the same skillet. Stir-fry for 3-4 minutes, until the vegetables are slightly softened but still have a bit of crispness.
5. 5Add the 2 medium Roma tomatoes, quartered, to the skillet. Continue to stir-fry for another 1-2 minutes, just until the tomatoes are slightly softened but still hold their shape.
6. 6Return the cooked beef to the skillet with the vegetables. Toss everything together to combine.
7. 7Gently add the about 450 g French fries, cooked, and the 2 tbsp Fresh cilantro, chopped, to the skillet. Toss very gently to combine without breaking the fries.
8. 8Serve the Lomo Saltado immediately over 4 cups Cooked white rice.

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