Lomo Saltado

Ingredients

• 300 g Beef Sirloin Steak
• 400 g French Fries
• 1 pcs Red Onion
• 2 pcs Tomato
• 2 pcs Garlic
• 1 tbsp Aji Amarillo Paste
• 2 tbsp Soy Sauce
• 1 tbsp Red Wine Vinegar
• 2 pcs Lime
• 2 tbsp Cilantro
• 0.5 tsp Cumin
• 0.5 tsp Black Pepper
• 1.25 tsp Kosher Salt
• 1 tbsp Vegetable Oil

Method

1. Bake {french_fries} on a hot sheet pan until deeply golden and crisp, shaking once halfway so they brown evenly and stay crunchy for the toss.
2. Slice {red_onion} and {tomato}, mince {garlic}, cut {beef_sirloin_steak} into thick strips, then pat the beef dry so it sears instead of steams. Season the beef with {kosher_salt}, {black_pepper}, and {cumin}.
3. Stir {soy_sauce}, {red_wine_vinegar}, {aji_amarillo_paste}, and the juice of {lime} until smooth and sharp, tasting for a balanced salty tang.
4. Heat {vegetable_oil} in a large wok or heavy skillet over high heat until shimmering. Add {beef_sirloin_steak} in a single layer and sear without crowding for a hard brown crust, turning only when the edges are caramelized and the beef is still rosy inside.
5. Add {red_onion} to the same wok over high heat and season lightly with more {kosher_salt}. Stir-fry until lightly charred but still crisp, then add {garlic} and bloom briefly until fragrant. Toss in {tomato} just until the edges soften while the centers stay juicy.
6. Return {beef_sirloin_steak} to the wok, pour in the sauce, and toss over high heat until the liquid reduces to a glossy coating that clings to the beef and vegetables. Fold in {french_fries} just long enough to glaze them without losing their crisp edges.
7. Scatter {cilantro} over the top and serve immediately with a final squeeze of {lime} for brightness while the beef is hot and the fries still have texture.