Lomo Saltado
Beef stir-fry with onion, tomato and fries — Chinese technique, Peruvian soul.
Ingredients
- 600 g Beef sirloin
- 1 Red onion
- 3 Tomatoes
- 1 Aji chili peppers
- 3 tbsp Soy sauce
- 2 tbsp Red wine vinegar
- 4 Potatoes
- 3 cloves Garlic
- ¼ cup Coriander
- 4 tbsp Oil
- 2 tsp Salt
- 3 cups Cooked rice
Method
- Fry the potatoes — Cut the potatoes into thick chips and fry until golden and crisp; keep warm.
- Get the pan very hot — Heat a wok or heavy pan until smoking — this dish depends on high heat.
- Sear the beef — Sear the sliced beef in one layer for 90 seconds without stirring, then toss briefly.
- Add the vegetables — Add the onion wedges, tomato, chili and garlic and toss for 2 minutes so they stay crisp.
- Deglaze — Pour in the soy sauce and vinegar and let them hiss and reduce.
- Combine — Fold in the fries and coriander off the heat so they stay crisp.
- Lomo Saltado is ready — Serve straight away with white rice.