Lomo Saltado (Peruvian Beef Stir-Fry)

Name: Lomo Saltado (Peruvian Beef Stir-Fry)
Prep time: 25 min
Cook time: 20 min
Yield: 4 people
Ingredients: 1 lb (450g), cut into strips Beef (sirloin, tenderloin, or flank); 1 to taste Salt; 1 to taste Black pepper; 2 to 3 Tbsp Neutral oil (vegetable, canola, or avocado); 1 large, cut into thick slices or wedges Red onion; 2 to 3, cut into thick wedges (seeds removed) Roma tomatoes; 1 fresh (sliced) or 1 Tbsp paste Ají amarillo (fresh or paste); 3 to 5, minced or as paste Garlic cloves; 3 to 5 Tbsp Soy sauce; 1 to 2 Tbsp Vinegar (red wine or white); 0.33 to 0.5 cup (optional, for more sauce) Beef broth or beer; 1 Tbsp (optional, for extra umami) Oyster sauce; 0.5 to 1 tsp (optional, to thicken slightly) Cornstarch; 0.5 to 1 tsp (optional) Ground cumin; 0.25 cup, chopped, for garnish Fresh cilantro

Servings: 4 people

Prep Time: 25 minutes

Cook Time: 20 minutes

Difficulty: Medium

Ingredients

1 lb (450g), cut into strips Beef (sirloin, tenderloin, or flank)
1 to taste Salt
1 to taste Black pepper
2 to 3 Tbsp Neutral oil (vegetable, canola, or avocado)
1 large, cut into thick slices or wedges Red onion
2 to 3, cut into thick wedges (seeds removed) Roma tomatoes
1 fresh (sliced) or 1 Tbsp paste Ají amarillo (fresh or paste)
3 to 5, minced or as paste Garlic cloves
3 to 5 Tbsp Soy sauce
1 to 2 Tbsp Vinegar (red wine or white)
0.33 to 0.5 cup (optional, for more sauce) Beef broth or beer
1 Tbsp (optional, for extra umami) Oyster sauce
0.5 to 1 tsp (optional, to thicken slightly) Cornstarch
0.5 to 1 tsp (optional) Ground cumin
0.25 cup, chopped, for garnish Fresh cilantro

Instructions

Cut beef into thin strips (about ¼-inch thick); season with salt and black pepper
Heat 1 Tbsp oil in a large wok or pan over high heat until very hot and smoking
Add half the beef strips in a single layer; sear 1-2 minutes without moving, then flip and cook another 1-2 minutes until browned outside but still slightly rare inside
Remove beef to a plate; repeat with remaining beef and 1 more Tbsp oil
Add remaining oil to wok; cook onion wedges and ají amarillo over medium-high heat 3-4 minutes until onions just begin to soften
Add minced garlic; cook 30 seconds until fragrant (do not burn)
Pour in soy sauce and vinegar; add beef broth/beer, oyster sauce, and optional cumin if using
Return beef to wok with any accumulated juices; add tomato wedges
Toss everything together over medium-high heat for 2-3 minutes until beef is heated through and sauce slightly reduces
If using cornstarch, mix with 1 Tbsp water and stir in during last minute of cooking for light thickening
Taste and adjust soy sauce, vinegar, and seasoning to preference
Serve immediately: place hot white rice in center of plate, top with lomo saltado, and arrange hot French fries on the side
Garnish with fresh cilantro and serve while hot