Lomo Saltado (Soy-Free)

Ingredients

• about 680 g Beef sirloin, thinly sliced
• 1 medium Red onion, sliced
• 2 medium Tomato, quartered
• 2 cups French fries, thick-cut
• 3 cloves Garlic, minced
• 1 tablespoon Aji Amarillo paste
• 2 tablespoons Red wine vinegar
• 1 tablespoon Fish sauce (soy-free)
• 2 tablespoons Chicken broth
• 2 tablespoons Olive oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 4 cups Cooked rice

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

Instructions

1. 1In a medium bowl, combine the about 680 g Beef sirloin, thinly sliced, with 0.5 teaspoon Salt and 0.25 teaspoon Black pepper. Toss to coat evenly.
2. 2Heat 2 tablespoons of Olive oil in a large 30.48 cm skillet or wok over high heat until it shimmers, about 204.4°C (200°C). Add the seasoned about 680 g Beef sirloin in a single layer. Stir-fry for 2-3 minutes until browned on all sides. Use a slotted spoon to remove the beef from the skillet and set it aside on a plate.
3. 3Add the 1 medium Red onion, sliced, and 3 cloves Garlic, minced, to the same skillet. Stir-fry over medium-high heat for about 3 minutes, until the onion begins to soften and the garlic is fragrant.
4. 4Add the 2 medium Tomato, quartered, and 1 tablespoon Aji Amarillo paste to the skillet. Cook, stirring, for 1 minute more until the tomatoes start to break down slightly.
5. 5Return the cooked beef to the skillet. Add the 2 cups French fries, 2 tablespoons Red wine vinegar, 1 tablespoon Fish sauce (soy-free), and 2 tablespoons Chicken broth. Toss everything together to combine well.
6. 6Continue to cook over medium-high heat for about 2 minutes, stirring occasionally, until the sauce thickens slightly and coats the ingredients. The French fries should be heated through and slightly crispy.
7. 7Serve the Lomo Saltado immediately over 4 cups Cooked rice.

Substitutions

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