Lomo Saltado

Ingredients

• 1.5 lbs beef sirloin, cut into 1/2-inch strips
• 2 medium red onions, cut into thick wedges
• 3 medium tomatoes, cut into wedges
• 4 cloves garlic, minced
• 2 tbsp ají amarillo paste
• 3 tbsp soy sauce
• 2 tbsp red wine vinegar
• 1 tsp ground cumin
• 1/4 cup fresh cilantro, chopped
• 3 tbsp vegetable oil, divided
• 1 lb russet potatoes, cut into thick fries and fried until golden
• 4 cups cooked white rice
• Salt and black pepper to taste

Instructions

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. 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. Add the tomato wedges and cook for 1 minute, keeping them firm. Return the beef to the pan along with any accumulated juices.
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. Remove from heat and fold in the crispy french fries and fresh cilantro. Toss gently to combine without breaking the fries.
6. Serve immediately over steamed white rice, ensuring each plate gets plenty of the savory pan juices.