Lomo Saltado Recipe

Cook jasmine rice

Rinse 1 cup jasmine rice until water runs clear. Combine rinsed rice, 1.25 cups water and 1/4 tsp salt in a small pot. Bring to a boil over medium-high heat, then reduce to a low simmer, cover and cook 12–15 minutes until water is absorbed. Remove from heat and rest covered 10 minutes. Fluff with fork before serving.

Prepare potatoes: Peel and cut russets into matchsticks about 1/4 x 1/4 x 2 inches. Soak cut potatoes in cold water for at least 20 minutes (or up to 2 hours) to remove starch, then drain and pat completely dry with towels.

Heat oil: In a heavy-bottomed pot or deep skillet, heat 2 cups vegetable oil to 325°F (160°C) for the first fry. If you don't have a thermometer, heat until a small bread cube sizzles gently.

First fry (blanch): Fry potatoes in batches, 2–3 minutes, until soft but not browned. Remove with a slotted spoon to a wire rack or paper towel-lined tray to drain and cool. Let cool 10–15 minutes.

Second fry (crisp): Increase oil temperature to 375°F (190°C). Fry potatoes in batches until golden brown and crisp, about 1–2 minutes. Drain on paper towels and immediately sprinkle with 1/2 tsp kosher salt. Keep warm and crisp.

Marinate and velvet the beef: In a bowl combine 3 tbs soy sauce, 2 tbs dry sherry, 1 tsp rice vinegar, 1 tbs cornstarch, 1 tsp neutral oil, 1 tsp kosher salt and 1 tsp black pepper. Add the thinly sliced bavette and toss to coat. Let sit 10–15 minutes. To velvet, you can leave as-is (the cornstarch will create a silky coating) or blanch the strips for 20–30 seconds in simmering water or oil and drain. Pat dry before stir-frying if you blanched.

Sear the beef: Heat a large heavy skillet or wok over high heat until smoking. Add 1 tsp neutral oil and sear beef strips in a single layer in two quick batches, about 30–45 seconds per side, until browned but still medium-rare. Remove beef to a plate (it will finish cooking in the sauce).

Char and soften onions and peppers: Using the same hot skillet or wok, add 1–2 tbs neutral oil and add onion wedges and bell pepper strips. Stir-fry over high heat 3–4 minutes until slightly charred at edges but still crisp-tender. Push vegetables to the side.

Add aromatics and ají amarillo: Add minced garlic (3 cloves) and minced ginger (1 tbs) to the center of the pan; stir 20–30 seconds until fragrant. Add 1.5 tbs ají amarillo paste and stir to combine with aromatics for 30 seconds. Be careful not to let garlic burn.

Add tomatoes: Add halved cherry tomatoes (1.5 cups) and toss just until they soften, about 30–45 seconds. Tomatoes should warm and release a little juice but remain plump.

Mix the sauce: In a small bowl combine 3 tbs soy sauce, 2 tbs dry sherry, 1/2 cup low-sodium beef or chicken stock, 1 tsp rice vinegar and 1 tsp brown sugar. Stir to dissolve sugar.

Add beef and sauce: Return seared beef with any resting juices to the wok. Pour the sauce over the beef and vegetables and toss over high heat for 1 minute.

Thicken the sauce: Stir 1 tsp cornstarch with 1 tbs cold water to make a slurry. Add slurry to the wok and toss constantly 30–60 seconds until sauce thickens to a glossy coating that clings to beef and vegetables. If desired, stir in 1/2 tsp sesame oil for aroma. Adjust seasoning to taste.

Finish: Remove from heat. Toss in chopped cilantro (about 1/2 cup) and sliced green onions if using. Plate jasmine rice, spoon generous portions of lomo saltado alongside or atop rice, and top with crispy matchstick potatoes just before serving so they stay crunchy.

Serve immediately: Divide rice between 3 plates. Place lomo saltado over or beside rice. Scatter crispy matchstick potatoes on top, garnish with extra cilantro and scallions, and serve with lime wedges if desired.