Lomo Saltado

Strips of beef seared over high heat, smoking in the wok, mixed with crunchy red onions and tomatoes just beginning to soften. The acidity of the vinegar and the depth of the soy sauce create a glossy brown juice that generously coats the meat and fries.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 1174
• Protein: 44 g
• Carbs: 89 g
• Fat: 65 g

Ingredients

• 600 g Beef sirloin ( in strips )
• 600 g Potato ( in sticks )
• 300 g White rice ( boiled )
• 2 piece Red onion ( in wedges )
• 3 piece Vine tomato ( in wedges )
• 2 piece Garlic ( minced )
• 4 tbsp soy sauce
• 3 tbsp Red wine vinegar
• 1 piece Fresh cilantro ( chopped )
• 1 tsp Cumin ground
• 1000 ml Sunflower oil ( for frying )
• 2 piece Aji Amarillo Chili ( seeded and cut into thin strips )

Instructions

1. Preparing the fries

   Cut the potatoes into regular sticks. Deep-fry them in sunflower oil at 180°C. They should be golden brown and the crust should be crispy. Drain on paper towels and salt immediately.

2. Cooking the rice

   Rinse the white rice until the water runs clear. Cook it in a saucepan with one and a half times its volume of water. The grains should be firm and separate easily.

3. Searing the beef

   Cut the sirloin into 2 cm strips. Heat a wok or large pan with a drizzle of oil. When the oil smokes, add the meat. Sear over very high heat to get a nice brown exterior while keeping the center rare.

4. Sautéing the vegetables

   Add the red onions cut into thick wedges, the minced garlic, and the aji amarillo cut into thin strips. Sauté for 1 minute: the onion should remain firm. Add the tomato wedges. They should heat through without collapsing into a puree.

5. Deglazing and thickening

   Pour in the red wine vinegar and soy sauce. Add the cumin. Deglaze the juices at the bottom of the wok. The sauce should reduce for a few seconds until it coats the spoon. Stir in the chopped fresh cilantro and the fries at the last moment so they stay crispy.

Chef's tips

• The wok must be smoking hot before adding the meat to create the 'saltado' (jumped/shaken) effect.
• Do not overcrowd the pan; cook in two batches if necessary to avoid boiling the beef.

Storage

Eat immediately. The fries lose their crunch and the meat toughens upon reheating.