Zesty Peruvian Lomo Saltado
Experience the ultimate fusion of Peruvian and Asian flavors with this high-heat beef stir-fry tossed with crispy golden fries. It is a bold, savory, and surprising dish that perfectly captures the spirit of an exciting dinner for Week 42.
Ingredients
- Beef sirloin or tenderloin, sliced into strips600 g
- Frozen French fries400 g
- Red onion, cut into wedges1 pcs
- Plum tomatoes, cut into wedges3 pcs
- Soy sauce3 tbsp
- Red wine vinegar2 tbsp
- Garlic, minced3 cloves
- Fresh cilantro, chopped0.5 bunch
- Aji Amarillo paste or mild chili paste1 tsp
- Vegetable oil2 tbsp
Instructions
Cook the French fries according to the package instructions until they are very crispy and golden. Keep them warm while you prepare the rest.
Heat oil in a large wok or heavy skillet over very high heat. Sear the beef strips in batches until deeply browned on the outside but still juicy inside. Remove the beef and set aside.
In the same pan, add the red onion wedges and stir-fry for about 2 minutes until slightly softened but still crunchy. Add the minced garlic and chili paste, cooking for another 30 seconds until fragrant.
Add the tomatoes to the pan and cook for 1 minute. Return the beef and any juices to the pan, then pour in the soy sauce and red wine vinegar. Toss everything together for 1-2 minutes to let the flavors meld.
Fold in the fresh cilantro and the crispy fries just before serving, so they absorb the savory sauce while maintaining some crunch. Serve immediately, ideally with a side of white rice.
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