Lomo Saltado (Peruvian Beef Stir-Fry)

Ingredients

• 1 lb Beef sirloin
• 4 tbsp Soy sauce
• 2 tbsp Red wine vinegar
• 1 tbsp Aji Amarillo paste
• 1 medium Onion
• 2 medium Tomato
• 1 lb French fries
• 3 tbsp Vegetable oil
• 4 cups Cooked rice
• 0.5 tsp Salt
• 0.25 tsp Black pepper

Instructions

1. 1Cut the 1 lb Beef sirloin into 1/2-inch thick strips. In a medium bowl, combine the beef strips with 4 tbsp Soy sauce, 2 tbsp Red wine vinegar, 1 tbsp Aji Amarillo paste, 0.5 tsp Salt, and 0.25 tsp Black pepper. Stir well to coat, then let the beef marinate for at least 15 minutes at room temperature.
2. 2While the beef marinates, cut the 1 medium Onion into wedges and the 2 medium Tomato into wedges. Preheat your oven to 425°F (220°C). Spread the 1 lb French fries in a single layer on a baking sheet and bake for 20-25 minutes, turning them halfway through, until they are golden brown and crispy.
3. 3Heat 3 tbsp Vegetable oil in a large 12-inch skillet or wok over high heat. Continue heating until the oil shimmers, which indicates it has reached approximately 400°F (200°C).
4. 4Carefully add the marinated beef strips to the hot skillet in a single layer, making sure not to overcrowd the pan. Stir-fry the beef for 3-5 minutes, turning occasionally, until it is browned on all sides and reaches an internal temperature of 145°F (63°C). Remove the cooked beef from the skillet and set it aside on a plate.
5. 5Add the onion wedges and tomato wedges to the same skillet, using any remaining oil and beef drippings. Stir-fry for about 3 minutes, tossing frequently, until the vegetables are slightly softened but still retain some firmness and begin to look tender.
6. 6Return the cooked beef to the skillet with the softened onions and tomatoes. Add the 1 lb French fries to the skillet. Gently toss all the ingredients together for 1-2 minutes to ensure the fries are heated through and the flavors are well combined.
7. 7Immediately serve the Lomo Saltado hot, portioning it over 4 cups Cooked rice.

Related Guides