Name: Lomo Saltado
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 600 g beef sirloin, cut into thick strips; 2 piece red onion, cut into thick wedges; 2 piece tomatoes, cut into thick wedges; 1 piece aji amarillo paste, or 1 fresh aji amarillo chile, sliced; 3 tbsp soy sauce; 1 tbsp red wine vinegar; 500 g potatoes, cut into fries and fried until crisp; 2 tbsp vegetable oil; 2 tbsp cilantro, chopped; cooked white rice (to serve); salt and pepper (to taste)

Method

Sear the beef

Heat the oil in a very hot wok or skillet and sear the beef strips in batches for two minutes until browned but still rare inside, then set aside.

Cook the beef in small batches — crowding the pan steams it instead of searing it.

2 min

Fry the onion

In the same hot pan, toss the onion wedges for one minute until they start to char at the edges but stay crunchy.

1 min

Add tomato and aji amarillo

Add the tomato wedges and aji amarillo paste and toss for one minute until the tomato just softens.

1 min

Return the beef

Tip the seared beef back into the pan along with the soy sauce and red wine vinegar and toss everything together over high heat.

1 min

Fold in the fries

Add the crisp french fries and toss briefly so they soak up the sauce without turning soggy.

Add the fries at the very last second — they lose their crunch fast in the sauce.

1 min

Finish and serve

Scatter over the chopped cilantro and serve immediately alongside a bowl of white rice.

Lomo Saltado

Ingredients

Method

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