Lomo Saltado Recipe

Rinse 1 cup white rice under cold water until water runs mostly clear. Combine rinsed rice, 2 cups water and 1/4 tsp salt in a saucepan. Bring to a boil over high heat, then reduce to low, cover and simmer 15–18 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes; fluff with a fork before serving.

Heat 1–1½ cups vegetable oil in a large heavy skillet or deep fryer to 350°F (175°C). Pat potato fries dry with paper towels and season lightly with 1/4 tsp salt. Fry in batches until golden and crisp, about 6–8 minutes per batch. Drain on paper towels and keep warm. Alternatively, pan-fry in 2 tbs oil over medium-high heat turning occasionally until golden (10–12 minutes).

In a bowl combine 3 tbs soy sauce, 1 tbs red wine vinegar, 1 tsp minced garlic, 1 tbs vegetable oil and 1 tsp black pepper. Add beef strips, toss to coat and let marinate 10–15 minutes at room temperature (or up to 30 minutes refrigerated).

While beef marinates, cut onion into wedges, tomato into wedges, slice scallions into 1-inch pieces and roughly chop cilantro.

Preheat

Place a large wok or heavy-bottomed skillet over high heat until very hot. Add 1 tbs vegetable oil and swirl to coat.

Add marinated beef in a single layer (work in two quick batches if needed so meat sears rather than steams). Sear beef strips, stirring and tossing, until browned but still slightly pink inside, about 1–2 minutes per batch. Remove beef to a plate and keep warm.

Return the wok to high heat and add another 1 tbs oil if needed. Add onion wedges and cook, tossing, 1–2 minutes until they begin to char at the edges but remain crisp-tender.

Add tomato wedges and sliced scallions to the wok and cook 30–45 seconds, just to warm and slightly soften the tomato.

If using, stir in 1 tsp aji amarillo or jalapeño paste and cook 10 seconds to release flavor.

Return the beef and any accumulated juices to the wok. Add 1 tbs beef stock (or water) and 1 tbs soy sauce. Stir everything together and toss vigorously for 30–45 seconds so sauce coats ingredients. If you prefer a slightly glossy coating, mix 1 tsp cornstarch with 1 tbs cold water, add to the wok and toss until sauce thickens slightly.

Finish with 1 tsp fresh lime juice, 2 tbs chopped cilantro, 1/2 tsp salt and 1/2 tsp freshly ground black pepper. Toss once more and remove from heat.

Place a mound of white rice on each plate. Arrange fries (or pan-fried potatoes) alongside or on top of the rice. Spoon the sizzling lomo saltado over or next to the potatoes and rice so the juices soak into the rice if desired.

Garnish with additional chopped cilantro and extra scallion slices. Serve immediately while hot.