Lomo Saltado

A Peruvian classic: tender strips of beef sirloin stir-fried with onion, tomato, ají amarillo, and french fries, all bathed in an aromatic sauce.

Ingredients

• 500 grams Beef Sirloin
• 1 unit Red Onion
• 4 units Tomato
• Ají Amarillo, al gusto
• 4 cloves Garlic
• 4 tablespoons Soy Sauce
• 4 tablespoons Red Wine Vinegar
• 1 tablespoons Vegetable Oil
• 1 teaspoon Cumin
• Black Pepper, al gusto
• Fresh Cilantro, al gusto
• 400 grams French Fries
• 2 cups Cooked White Rice

Directions

1. Cut the beef sirloin into sticks measuring 2x2x5 cm. Season generously with salt, freshly ground black pepper, and cumin.
2. Cut the red onion into thick wedges and the tomato into eighths. Devein and deseed the ají amarillo, cutting it into julienne strips.
3. Finely mince the garlic cloves.
4. Heat vegetable oil in a wok over high heat until smoking point. Cook the sirloin in batches to prevent the wok from cooling, until seared.
5. Remove the sirloin and set aside.
6. Sauté the minced garlic in the same wok with a little more oil, until fragrant.
7. Add the onion and ají amarillo, stir-fry over high heat until al dente.
8. Incorporate the tomato, cook briefly.
9. Return the sirloin to the wok. Incorporate the soy sauce and red wine vinegar. Flambé if desired to enhance the flavor.
10. Cook for 1-2 minutes until the sauce emulsifies and coats the meat.
11. Incorporate chopped cilantro and serve instantly with french fries and white rice.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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