Lomo Saltado

Instructions

1. 1

   Season the beef strips generously with salt, pepper, and cumin. Heat 2 tbsp oil in a large wok or skillet over high heat until smoking. Sear the beef in batches for 1-2 minutes until browned but still pink inside. Remove and set aside.

2. 2

   In the same pan, add the remaining oil and stir-fry the onion wedges for 2 minutes until slightly charred but still crisp. Add the garlic and ají amarillo paste, stirring for 30 seconds until fragrant.

3. 3

   Add the tomato wedges and cook for 1 minute, keeping them firm. Return the beef to the pan along with any accumulated juices.

4. 4

   Pour in the soy sauce and red wine vinegar, tossing everything together for 30 seconds. The sauce should coat all ingredients and reduce slightly.

5. 5

   Remove from heat and fold in the crispy french fries and fresh cilantro. Toss gently to combine without breaking the fries.

6. 6

   Serve immediately over steamed white rice, ensuring each plate gets plenty of the savory pan juices.