Lomo Saltado

Ingredients

Instructions

1. 1

   COOK THE FRIES: Bake frozen GF french fries according to package directions until extra crispy (or fry in hot oil at 375°F for 3-4 minutes). They need to be crispy since they'll be folded into the stir-fry. Keep warm while you cook the rest.

2. 2

   SEAR THE BEEF: Pat beef strips very dry with paper towels - moisture prevents proper searing. Heat a wok or large skillet over VERY HIGH heat until smoking. Add 2 tbsp oil and swirl to coat. Add beef in a single layer (work in batches if needed). Sear without moving for 1 minute, flip once, sear 1 minute more. The beef should have a deep brown crust but still be pink inside. Remove immediately to a plate.

3. 3

   STIR-FRY THE VEGETABLES: Add remaining 1 tbsp oil to the wok over high heat. Add red onion wedges and stir-fry 2 minutes until slightly softened but still with some crunch. Add minced garlic and cook 30 seconds until fragrant.

4. 4

   ADD THE SAUCE: Add tomato wedges, aji amarillo paste (this Peruvian yellow chili paste adds authentic flavor - find in Latin markets), tamari, and red wine vinegar. Toss everything together for 1-2 minutes. The tomatoes should soften slightly but still hold their shape.

5. 5

   COMBINE WITH BEEF: Return the seared beef and any accumulated juices to the wok. Add cumin and toss everything together vigorously for 30 seconds to coat and heat through. The sauce should cling to the meat and vegetables.

6. 6

   ADD FRIES AND SERVE: Fold in the crispy french fries and toss briefly - you want them to absorb some sauce flavor but stay crispy. Top with fresh cilantro. Serve immediately alongside (not on top of) steamed rice. The unique combination of fries and rice is traditional and essential to lomo saltado.