Lomo Saltado

Ingredients

• 1½ lb sirloin steak
• 1 red onion
• 2 Roma tomatoes
• 3 clove garlic
• 1½ lb yellow potato
• ½ cup soy sauce
• 2 tbsp red wine vinegar
• 1 tbsp aji amarillo paste (optional)
• ½ tsp cumin
• ½ tsp black pepper
• ½ tsp salt
• ½ cup vegetable oil
• ¼ cup fresh cilantro (optional)
• 4 cup cooked white rice (optional)

Steps

1. Cut steak into 1-inch strips. Slice red onion and tomatoes into thick wedges. Mince garlic. Cut potatoes into french fry-sized sticks.
2. Heat 1/4 cup vegetable oil in a large skillet or wok over medium-high heat. Fry potatoes in batches until golden brown and crispy. Season with salt and set aside.
3. In the same skillet, add remaining oil and sear beef strips in batches until browned, about 1-2 minutes per side. Remove beef and set aside.
4. Add red onion and garlic to the skillet, stir-fry for 2-3 minutes until softened. Add tomatoes and stir-fry for another 1-2 minutes.
5. Return beef to the skillet. Stir in soy sauce, red wine vinegar, cumin, black pepper, and aji amarillo paste (if using). Cook for 1-2 minutes, allowing sauce to thicken slightly.
6. Add the fried potatoes to the skillet and toss to combine everything. Cook for 1 minute more.
7. Garnish with fresh cilantro, if desired. Serve immediately with white rice.