Dairy-Free Lomo Saltado (Stir-Fried Beef)

Ingredients

• 1 lb Beef sirloin, thinly sliced
• 1 medium Red onion, sliced
• 1 medium Red bell pepper, sliced
• 2 medium Roma tomatoes, quartered
• 2 tbsp Aji Amarillo paste
• 3 tbsp Soy sauce
• 1 tbsp Red wine vinegar
• 2 cloves Garlic, minced
• 3 tbsp Vegetable oil
• 1/4 cup Fresh cilantro, chopped
• 4 cups Cooked white rice
• 2 cups French fries

Instructions

1. 1In a medium bowl, combine the 1 lb Beef sirloin (thinly sliced) with the 3 tbsp Soy sauce, 1 tbsp Red wine vinegar, 2 cloves Garlic (minced), and 2 tbsp Aji Amarillo paste. Stir well to coat all the beef, then let it marinate at room temperature for 15 minutes.
2. 2Place a large wok or a 12-inch skillet over high heat. Add the 3 tbsp Vegetable oil and heat until it shimmers and appears to lightly smoke, reaching approximately 375°F / 190°C.
3. 3Carefully add the marinated 1 lb Beef sirloin to the hot wok in a single layer, avoiding overcrowding. Stir-fry for 3-4 minutes, turning the pieces occasionally, until the beef is browned on all sides and no longer pink in the center; an internal temperature of 145°F / 63°C indicates medium-rare doneness. Remove the cooked beef from the wok and set it aside on a clean plate.
4. 4Add the 1 medium Red onion (sliced) and 1 medium Red bell pepper (sliced) to the same wok. Stir-fry over high heat for 3 minutes until the vegetables begin to soften slightly but still retain a crisp texture.
5. 5Add the 2 medium Roma tomatoes (quartered) to the wok with the softened vegetables. Continue to stir-fry for another 2 minutes until the tomatoes are heated through and just slightly tender.
6. 6Return the cooked 1 lb Beef sirloin from the plate to the wok with the vegetables. Toss all ingredients together gently for 1-2 minutes, ensuring everything is well combined and heated through.
7. 7Remove the wok from the heat and stir in the 1/4 cup Fresh cilantro (chopped). Immediately serve the hot Lomo Saltado over the 4 cups Cooked white rice, topped with the 2 cups French fries.

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