Peruvian Lomo Saltado
Beef sirloin seared hard with red onion, tomato, and aji amarillo, then tossed with hot fries and served over rice. The soy-and-vinegar sauce goes in last so it reduces onto the meat.
- 1
Season the beef with the salt and pepper and leave it uncovered while you prepare everything else. Dry meat and a very hot pan are what make this dish work.
- 2
Pour the oil into a deep heavy pot to a depth of no more than 2 inches and heat it to 350°F. Fry the potatoes in two batches, 5 to 6 minutes each, until golden and crisp, then drain them on paper towels.
- 3
Turn off the burner and leave the oil to cool in place before moving the pot. Stir the soy sauce, vinegar, and aji amarillo paste together in a small bowl.
- 4
Heat 2 tablespoons of the frying oil in a wok or large skillet over the highest heat until it just begins to smoke. Sear the beef in a single layer, in two batches, about 90 seconds each, then set it aside.
- 5
Add the red onion and tomatoes to the hot pan and toss for 2 minutes; they should char at the edges but stay firm. Add the garlic and stir 20 seconds.
- 6
Return the beef, pour in the sauce, and toss for 1 minute, until it reduces and clings. Fold in the fries and cilantro and serve at once over the rice.
Ingredients
- 1 1/2 pounds beef sirloin, cut into 1/2-inch strips
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 3 cups vegetable oil, for frying
- 1 1/2 pounds russet potatoes, cut into 1/2-inch batons
- 3 tablespoons soy sauce
- 3 tablespoons red wine vinegar
- 2 tablespoons aji amarillo paste
- 1 large red onion, cut into thick wedges
- 2 tomatoes, cut into wedges
- 3 cloves garlic, minced
- 1/4 cup cilantro, chopped
- 4 cups cooked white rice, for serving
Instructions
- 1
Season the beef with the salt and pepper and leave it uncovered while you prepare everything else. Dry meat and a very hot pan are what make this dish work.
- 2
Pour the oil into a deep heavy pot to a depth of no more than 2 inches and heat it to 350°F. Fry the potatoes in two batches, 5 to 6 minutes each, until golden and crisp, then drain them on paper towels.
- 3
Turn off the burner and leave the oil to cool in place before moving the pot. Stir the soy sauce, vinegar, and aji amarillo paste together in a small bowl.
- 4
Heat 2 tablespoons of the frying oil in a wok or large skillet over the highest heat until it just begins to smoke. Sear the beef in a single layer, in two batches, about 90 seconds each, then set it aside.
- 5
Add the red onion and tomatoes to the hot pan and toss for 2 minutes; they should char at the edges but stay firm. Add the garlic and stir 20 seconds.
- 6
Return the beef, pour in the sauce, and toss for 1 minute, until it reduces and clings. Fold in the fries and cilantro and serve at once over the rice.