Peruvian Lomo Saltado Fusion
Experience a vibrant explosion of flavors with this Peruvian classic that perfectly blends stir-fry techniques with hearty comfort. Featuring tender beef, charred onions, and crispy potatoes tossed in a savory soy-vinegar glaze, it is a unique dinner that promises to excite your palate for Week 34.
Ingredients
- Beef sirloin or lomo, thinly sliced600 g
- Frozen high-quality French fries400 g
- Red onion, cut into thick wedges1 stk
- Plum tomatoes, cut into thick wedges3 stk
- Soy sauce3 tbsp
- Red wine vinegar2 tbsp
- Garlic cloves, minced3 stk
- Fresh cilantro, chopped0.5 cup
- Aji Amarillo paste (or yellow chili paste)1 tbsp
- Vegetable oil2 tbsp
Instructions
Cook the French fries according to package instructions until they are golden and very crispy. Set aside.
Heat oil in a large wok or skillet over very high heat. Sear the beef strips in small batches until browned and charred on the edges, about 2 minutes. Remove and set aside.
In the same pan, add the red onion and cook for 2 minutes until slightly softened but still crunchy. Stir in the garlic and Aji Amarillo paste for 30 seconds.
Add the tomatoes, soy sauce, and red wine vinegar. Toss for 1 minute so the tomatoes just begin to soften. Return the beef and any juices back to the pan.
Turn off the heat. Gently fold in the crispy French fries and half of the cilantro so the fries soak up some sauce but remain crunchy. Serve immediately over steamed white rice, garnished with remaining cilantro.
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