Lomo Saltado (Dairy-Free)

Ingredients

• about 680 g Beef Sirloin Steak
• 1 medium Red Onion
• 2 medium Roma Tomatoes
• 2 small Aji Amarillo Peppers (optional)
• 0.25 cup Soy Sauce (Dairy-Free)
• 2 tablespoons Red Wine Vinegar
• 4 tablespoons Vegetable Oil
• 4 cups French Fries
• 4 cups Cooked White Rice
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g Beef Sirloin Steak into 1.27 cm thick strips. Place the beef strips in a bowl and season them with the 1 teaspoon Salt and 0.5 teaspoon Black Pepper. Toss to coat evenly.
2. 2Heat 2 tablespoons of the 4 tablespoons Vegetable Oil in a large 30.48 cm skillet or wok over high heat until it just begins to smoke, about 232.2°C (230°C). Add half of the seasoned beef strips in a single layer, being careful not to overcrowd the skillet. Stir-fry for 2-3 minutes per side, until browned and cooked to your desired doneness. Remove the cooked beef from the skillet and set it aside on a plate. Repeat this step with the remaining beef and 2 tablespoons Vegetable Oil.
3. 3Add the 1 medium Red Onion, cut into wedges, and the 2 small Aji Amarillo Peppers, seeded and cut into strips (if using), to the same skillet. Stir-fry over high heat for 3-4 minutes, until the onion is softened and slightly charred.
4. 4Add the 2 medium Roma Tomatoes, cut into wedges, to the skillet. Stir-fry for 2 minutes until they begin to soften.
5. 5Pour the 0.25 cup Soy Sauce (Dairy-Free) and 2 tablespoons Red Wine Vinegar into the skillet. Bring the liquid to a simmer and let it bubble for 1 minute, allowing the flavors to meld.
6. 6Return the cooked beef strips to the skillet. Toss everything together gently to coat the beef and vegetables in the sauce.
7. 7Add the 4 cups of French Fries to the skillet. Toss very gently for 30 seconds to heat the fries through and coat them lightly with the sauce. Be careful not to break the fries.
8. 8Serve the Lomo Saltado immediately over the 4 cups of Cooked White Rice.

Substitutions

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