Lomo Saltado (Peruvian Beef Stir-Fry)

Ingredients

• 1 lb Beef sirloin
• 1 medium Red onion
• 2 medium Roma tomatoes
• 1 medium Yellow bell pepper
• 2 medium Potatoes
• 4 cups Cooked white rice
• 1/4 cup Soy sauce (Tamari)
• 2 tablespoons Red wine vinegar
• 1 tablespoon Aji Amarillo paste
• 3 cloves Garlic
• 3 tablespoons Vegetable oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. 1Slice the 1 lb of beef sirloin into thin strips, about 1/4-inch thick. Place the beef strips in a bowl and season them with the 1 teaspoon of salt and 0.5 teaspoon of black pepper. Toss to coat evenly.
2. 2Peel the 2 medium potatoes. Cut them into french fry shapes, about 1/2-inch thick. Heat 3 tablespoons of vegetable oil in a large skillet or wok over medium-high heat (350°F / 175°C). Fry the potato fries in batches until they are golden brown and crispy, about 5-7 minutes per batch. Remove the fries from the skillet with a slotted spoon and place them on a plate lined with paper towels to drain. Set aside.
3. 3Increase the heat in the same skillet or wok to high. Add the seasoned beef strips in a single layer (you may need to do this in batches to avoid overcrowding the pan). Stir-fry the beef for 2-3 minutes, or until it is browned on all sides. The internal temperature should reach 145°F (63°C). Remove the browned beef from the skillet and set it aside with the fries.
4. 4Reduce the heat to medium-high. Add the 1 medium red onion, cut into wedges, and the 2 medium Roma tomatoes, cut into wedges, and the 1 medium yellow bell pepper, cut into strips, to the same skillet. Stir-fry the vegetables for 3-4 minutes, until they are slightly softened but still have a little crunch.
5. 5Add the 3 cloves of garlic, minced, and the 1 tablespoon of Aji Amarillo paste to the skillet with the vegetables. Cook, stirring constantly, for 1 minute until fragrant.
6. 6Return the browned beef to the skillet with the vegetables. Pour in the 1/4 cup of soy sauce (tamari) and the 2 tablespoons of red wine vinegar. Stir everything together and cook for another 1-2 minutes, allowing the sauce to thicken slightly and coat the beef and vegetables. The sauce should be glossy.
7. 7Serve the Lomo Saltado immediately over the 4 cups of cooked white rice. Top the stir-fry with the reserved fried potatoes.

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