Lomo Saltado

Ingredients

• 700 gbeef sirloin — strips
• 2tomatoes — wedges
• 1red onion
• 3 tbspsoy sauce
• 2 tbspred wine vinegar
• 2 tbspvegetable oil
• 1 tbspaji amarillo
• french fries — to serve
• white rice — to serve
• to tastefine sea salt

Method

1. Begin by cutting the 700 g beef sirloin into strips about 1 cm wide and 5 cm long. Season the beef strips generously with fine sea salt and 1 tbsp of aji amarillo, ensuring each piece is evenly coated. This will infuse the meat with flavor and help tenderize it.
2. Heat 2 tbsp of vegetable oil in a large, heavy-bottomed skillet or wok over high heat. Once the oil is shimmering, add the seasoned beef strips in a single layer, making sure not to overcrowd the pan. Sear the beef on all sides until it develops a deep brown color, which should take about 2-3 minutes per side. The high heat is crucial for achieving that characteristic caramelization.
3. While the beef is browning, slice 2 tomatoes into wedges and 1 red onion into thick slices. Once the beef is browned, remove it from the pan and set it aside on a plate. Keep the pan on the heat and add the sliced onions, stirring them in the remaining oil and beef juices.
4. Cook the onions until they become translucent and slightly caramelized, which should take about 3-4 minutes. Add the tomato wedges to the pan and stir gently, allowing them to soften slightly without losing their shape.
5. Return the beef to the pan with the onions and tomatoes. Add 3 tbsp of soy sauce and 2 tbsp of red wine vinegar, stirring to combine. Allow the mixture to cook for an additional 2-3 minutes, letting the flavors meld and the sauce thicken slightly. Taste the sauce and adjust the salt if necessary.
6. Serve the Lomo Saltado immediately with a side of crispy french fries and fluffy white rice. The dish should be hot, with the beef tender and the vegetables still holding some texture. This combination of flavors and textures is what makes Lomo Saltado a beloved Peruvian classic.