Lomo Saltado (Peruvian Beef Stir-Fry)

Instructions

1. 1Cut the about 450 g beef sirloin into 1.27 cm thick strips. In a medium bowl, combine the beef strips with the 3 tablespoons tamari, 2 tablespoons red wine vinegar, 1 tablespoon Aji Amarillo paste, 2 cloves minced garlic, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Mix well to coat the beef, then let it marinate for at least 15 minutes at room temperature.
2. 2Peel the 2 large yellow potatoes and cut them into 1.27 cm thick fries. Heat about 2.5 cm of vegetable oil in a large, heavy-bottomed pot over medium-high heat until it reaches 177°C. Carefully add the potato fries and cook for 5-7 minutes, or until golden brown and crispy. Remove the fries with a slotted spoon and place them on a plate lined with paper towels to drain. Set aside.
3. 3Heat 3 tablespoons vegetable oil in a large wok or about 30 cm skillet over high heat until shimmering, about 450°F (230°C). Add the marinated beef strips in a single layer (cook in batches if necessary to avoid crowding the pan) and stir-fry for 2-3 minutes, until browned on all sides. The beef should reach an internal temperature of 63°C.
4. 4Add the 1 large sliced red onion and 2 sliced medium Roma tomatoes to the wok with the beef. Continue to stir-fry for 2-3 minutes, until the onion is slightly softened but still has a crisp bite, and the tomatoes are just beginning to break down.
5. 5Add the reserved fried potato fries to the wok with the beef, onion, and tomatoes. Toss everything together gently for 1 minute to combine and heat the potatoes through.
6. 6Serve the Lomo Saltado immediately over the 4 cups of cooked rice. Garnish generously with the 0.25 cup fresh cilantro.

Substitutions

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