Peru Lomo Saltado
1 pound sirloin steak, cut in bite-size pieces
2 garlic cloves, finely diced
3 tablespoons vegetable oil
1 red onion, thickly sliced
2 tomatoes, cut in thick slices
1 aji amarillo, cut in thin slices (or use 1 tablespoon aji amarillo paste)
4 tablespoons red wine vinegar
4 tablespoons soy sauce
Salt and pepper
1/2 cup fresh cilantro, chopped
2 cups French fries
1 1/2 cups cooked white rice
This robust entree is the result of the fusion between Peruvian and Chinese cuisines. If you feel like making it, make sure you have everything ready to throw in the pan, because it cooks rather quickly. Dinner will be ready in just a few minutes.
Season the steak with salt, pepper, and garlic. Put a wok or a skillet over high heat. When very hot, add the oil and then meat, a few slices at a time so they turn golden brown instead of steaming. Transfer the cooked pieces to a bowl before adding more raw pieces to the wok. Repeat with all the steak. Add all the cooked steak pieces, onion, tomato, and aji amarillo to the same wok, stirring for a couple of minutes. Add the vinegar and soy sauce down the sides of the pan and combine everything. Season to taste with salt and pepper. Turn off the heat, add the chopped cilantro, and serve at once with French fries and white rice.