Lomo Saltado (Peruvian Beef Stir Fry)

Ingredients

• Peruvian rice (this recipe serves 4)
• Vegetable oil (for cooking)
• 1/2 medium red onion (thick slices)
• 1 tablespoon thin strips of aji amarillo (I use frozen, see notes)
• 1 large tomato (thickly sliced and seeds removed)
• 1/3 cup low-sodium beef broth (or as needed)
• 2 scallions, green parts only (cut into 1 inch pieces)
• 2 tablespoons chopped cilantro or Italian parsley
• Salt and pepper to taste
• 1 pound beef tenderloin, ribeye, or NY strip (cut into thick 1-inch strips)
• 3 teaspoons garlic paste (plus more if you want it more garlicky)
• 1/4 teaspoon ground cumin
• 1/4 teaspoon Kosher salt
• Ground black pepper
• 3 medium Yukon gold potatoes (thickly sliced)
• Vegetable oil (enough for deep-frying)
• Kosher or sea salt (for sprinkling)
• 3 tablespoons low sodium soy sauce
• 1 tablespoon white vinegar
• 1 tablespoon oyster sauce

Instructions

1. 1

   Make the Peruvian rice as directed. It takes about 20-25 minutes.

2. 2

   Season the beef strips with garlic paste, ground cumin, salt, pepper, and a drizzle of oil. Let it rest for 20 to 30 minutes.

3. 3

   Make the fries: Meanwhile, cut potatoes into thick wedges (no need to peel). In a large skillet, heat a layer of vegetable oil until hot, enough for shallow frying. Fry the potatoes wedges until golden brown, about 6-8 minutes. Transfer to a plate lined with paper towel. Season with salt while still hot. Set aside.

4. 4

   Make the stir fry sauce: Mix the low sodium soy sauce, white vinegar, and oyster sauce until combined. Set aside.

5. 5

   Heat a large skillet or wok over HIGH heat. Make sure it’s very hot. Once hot, drizzle about 3 tablespoons of oil. Sear the beef for only 1 to 2 minutes per side for medium-rare to medium (it will continue to cook later). You just need a nice sear. Remove from the skillet and set aside.

6. 6

   Add a few more generous drizzles of oil to the skillet over high heat. Sauté the red onions and aji amarillo pepper strips for 1 minute. Then add the tomatoes, and stir-fry for another 30 seconds. Add a splash of the beef broth, scraping the pan to deglaze.

7. 7

   Then, return the seared beef into the skillet, along with the prepared stir fry sauce and more of the beef broth to build the sauce. Stir fry for another 1 minute until the sauce reduces and thickens slightly over high heat.

8. 8

   Season with ground black pepper to taste. To finish, toss with scallions and finish with chopped cilantro or Italian parsley.

9. 9

   Serve with the seasoned fries and Peruvian rice. Enjoy!