Lomo Saltado (Peruvian Stir-Fry Beef)

Ingredients

• about 450 g Beef sirloin
• 1/4 cup Soy sauce
• 2 tablespoons Red wine vinegar
• 3 cloves Garlic
• 1 teaspoon Ground Cumin
• 1 medium Red onion
• 2 medium Tomato
• about 450 g French fries
• 3 tablespoons Vegetable oil
• 4 cups Cooked white rice
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 1 tablespoon Aji Amarillo Paste

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

Instructions

1. 1Cut the about 450 g beef sirloin into 0.635 cm (0.6 cm) thick strips, about 5.08 cm (5 cm) long. Mince the 3 cloves of garlic. In a medium bowl, combine the 1/4 cup soy sauce, 2 tablespoons red wine vinegar, minced 3 cloves garlic, 1 teaspoon ground cumin, and 1 tablespoon Aji Amarillo paste. Add the beef strips to the marinade, toss to coat thoroughly, and let marinate at room temperature for at least 15 minutes.
2. 2Heat 2 tablespoons of vegetable oil in a large (30.48 cm or 30 cm) skillet or wok over high heat (approximately 204.4°C / 200°C). Once the oil is shimmering, add the marinated beef strips in a single layer, ensuring not to overcrowd the pan. Stir-fry the beef for 3 to 5 minutes, turning occasionally, until the strips are browned on all sides and cooked through; the internal temperature should reach 63°C for medium-rare, or 71°C for medium. Remove the cooked beef from the skillet and set it aside on a clean plate.
3. 3Add the remaining 1 tablespoon of vegetable oil to the same skillet over high heat. Cut the 1 medium red onion into thick slices and the 2 medium tomatoes into wedges. Add the sliced 1 medium red onion and 2 medium tomato wedges to the skillet. Stir-fry for 3 to 5 minutes, until the onions are slightly softened but still have a bite, and the tomatoes begin to release their juices.
4. 4Return the cooked beef to the skillet with the vegetables. Add the about 450 g french fries to the skillet. Toss all ingredients together to combine thoroughly. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, tossing again to distribute evenly.
5. 5Serve the Lomo Saltado immediately, portioning it over the 4 cups of cooked white rice.

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