Tallarin Saltado Recipe

Rinse 1 cup long-grain rice under cold water until the water runs clear to remove excess starch.

In a small saucepan, combine rinsed rice, 1.5 cups water, 1 tsp salt, and 1 tsp butter or oil. Bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to low, cover tightly, and simmer for 15 minutes without lifting the lid. After 15 minutes, remove from heat and let sit, covered, for 5–10 minutes to steam. Fluff with a fork before serving.

Pat the beef strips dry with paper towels. Season with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Toss with 1 tbsp cornstarch until lightly coated; this helps develop a savory crust and slightly thicken the pan sauce.

Heat a large heavy skillet or wok over high heat until very hot. Add 2 tbsp vegetable oil and swirl to coat.

Working quickly, add half the beef in a single layer (do not overcrowd). Sear for 30–45 seconds without moving, then toss and sear another 30 seconds until nicely browned but still medium-rare to medium. Transfer to a bowl and repeat with the remaining beef, adding more oil if needed. Return all seared beef to the bowl.

Reduce heat to medium-high and add the remaining 1 tbsp oil to the pan. Add sliced garlic and sauté 10–20 seconds until fragrant but not browned.

Add the onion wedges and stir-fry for 1.5–2 minutes until they begin to soften but remain crisp-tender.

Add the tomato wedges and stir briefly (about 30–45 seconds) — just to warm and slightly loosen juices while keeping tomato shape.

Return the seared beef to the pan. Pour in 3 tbsp soy sauce, 1 tbsp red wine vinegar, 1 tsp Worcestershire sauce, and 1 tsp aji amarillo paste if using. Toss everything together and cook for 1 minute, scraping up any browned bits from the pan to make a glossy sauce. Taste and adjust seasoning with a little more soy or a pinch of salt/pepper if needed.

Turn off the heat and stir in 1 cup chopped cilantro (reserve garnish). The residual heat will wilt the cilantro slightly and meld flavors.

Transfer beef, onions, and tomatoes to a serving plate.

Spoon the steamed white rice alongside the Tallarín Saltado. Sprinkle reserved chopped cilantro over the beef and rice. Serve with lime wedges on the side for squeezing over the dish if desired.

Serve immediately so the beef remains tender and the vegetables retain some crispness.