Lomo Saltado (Stir-Fried Beef)

Ingredients

• 1 lb Beef sirloin, thinly sliced
• 1 medium Red onion, sliced
• 1 medium Bell pepper (red or yellow), sliced
• 2 medium Roma tomatoes, quartered
• 1/4 cup Soy sauce
• 2 tbsp Red wine vinegar
• 1 tbsp Aji Amarillo paste
• 2 cloves Garlic, minced
• 3 tbsp Vegetable oil
• 2 cups French fries, cooked
• 2 cups Cooked white rice
• 2 tbsp Fresh cilantro, chopped

Instructions

1. 1In a medium bowl, combine the 1 lb Beef sirloin, thinly sliced, with 1/4 cup Soy sauce, 2 tbsp Red wine vinegar, 1 tbsp Aji Amarillo paste, and 2 cloves Garlic, minced. Stir everything together to coat the beef evenly. Let this mixture marinate for at least 15 minutes at room temperature.
2. 2Place a large wok or 12-inch skillet over high heat. Add 3 tbsp Vegetable oil and let it heat until it shimmers, which should take about 1 minute. This is a very hot temperature, around 400°F (200°C).
3. 3Carefully add the marinated beef to the hot skillet in a single layer, working in batches if necessary to avoid overcrowding the pan. Stir-fry the beef for 2 to 4 minutes, or until it is browned on all sides and cooked through. The internal temperature should reach 145°F (63°C). Remove the cooked beef from the skillet and set it aside on a plate.
4. 4In the same skillet, add the 1 medium Red onion, sliced, and 1 medium Bell pepper (red or yellow), sliced. Stir-fry these vegetables for 3 to 5 minutes, or until they begin to soften and show slight charring. Add the 2 medium Roma tomatoes, quartered, and continue to stir-fry for another 2 minutes, until the tomatoes are slightly softened.
5. 5Return the cooked beef to the skillet with the vegetables. Toss everything together for about 1 minute to ensure the beef is heated through and well combined with the vegetables.
6. 6Remove the skillet from the heat. Serve the beef and vegetable mixture immediately over a generous portion of 2 cups French fries, cooked, and 2 cups Cooked white rice.
7. 7Garnish the dish with 2 tbsp Fresh cilantro, chopped, just before serving.

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