Ingredients:

  • 5 lbs Sirloin or Tenderloin Steak, cut into 1-inch strips
  • 2 Tbsp low sodium Soy Sauce (for marinade)
  • 1 tsp ground Cumin
  • ½ tsp Salt (for marinade)
  • ½ tsp freshly ground Black Pepper
  • 3 Tbsp Vegetable Oil, divided
  • 1 lb Thick-cut French Fries (par-fried or baked)
  • 1 large Red Onion, cut into thick wedges
  • 2 large Roma Tomatoes, seeded and cut into thick wedges
  • 1-2 tsp Aji Amarillo Paste (or finely minced jalapeño/serrano)
  • 3 cloves Garlic, minced
  • ¼ cup fresh Cilantro, roughly chopped (for finishing)
  • 3 Tbsp Soy Sauce (for finishing sauce)
  • 2 Tbsp Red Wine Vinegar
  • 2 Tbsp low sodium Beef Broth

Instructions:

  1. Marinate Beef: Combine beef strips with 2 Tbsp Soy Sauce (marinade), Cumin, Salt, and Pepper. Toss well and set aside for a minimum of 15 minutes.
  2. Prepare Fries: Cook the French fries until golden brown and crispy. Set aside and keep warm.
  3. Combine Sauce: In a small bowl, whisk together the 3 Tbsp Soy Sauce (finishing), Red Wine Vinegar, and Beef Broth. Set aside.
  4. Sear Beef in Batches: Heat 1.5 Tbsp of oil in a large wok over very high heat until lightly smoking. Add half the marinated beef in a single layer. Sear quickly for 1-2 minutes per side until browned. Remove immediately and set aside. Repeat with remaining beef and 1 Tbsp fresh oil.
  5. Sauté Aromatics: Add the remaining 0.5 Tbsp of oil to the wok. Add the minced garlic and cook for 15 seconds until fragrant. Add the red onion wedges and Aji Amarillo paste. Stir-fry rapidly for 1 minute.
  6. Add Vegetables: Toss in the tomato wedges. Cook for 30 seconds—keep the tomatoes warm but not mushy.
  7. Bring it Together: Return the seared beef (and any accumulated juices) to the wok. Immediately pour the prepared Finishing Sauce mixture over everything.
  8. The Grand Finale: Toss everything vigorously for 30-45 seconds until the sauce has slightly thickened and coats the ingredients. Do not overcook.
  9. Incorporate Fries: Gently fold the cooked French fries into the Lomo Saltado mixture just before serving—a quick toss is sufficient to coat them without making them soggy.
  10. Garnish & Serve: Transfer immediately to serving plates and sprinkle generously with fresh cilantro.