Zapappy

Name: Lomo Saltado
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 4
Cuisine: Peruvian
Ingredients: 1½ lb beef top sirloin, ribeye, or tenderloin, trimmed and cut into ½-inch-thick strips; 1 tbsp low-sodium soy sauce, sillao; 1 tsp red wine vinegar; ½ tsp kosher salt; ¼ tsp freshly ground black pepper; 1 tsp avocado oil; 2 tbsp avocado oil, divided; 1 large red onion, cut into ¾-inch wedges; 3 medium Roma tomatoes, cut into thick wedges, seeds retained; 1–2 fresh ají amarillo peppers, seeded and sliced into thin strips; 3 garlic cloves, finely minced; 3 tbsp low-sodium soy sauce, sillao; 1½ tbsp red wine vinegar; 2 tbsp beef stock; 2 tbsp finely chopped cilantro

Cooking

Ingredients

Beef

1½ lb beef top sirloin, ribeye, or tenderloin, trimmed and cut into ½-inch-thick strips
1 tbsp low-sodium soy sauce, sillao
1 tsp red wine vinegar
½ tsp kosher salt
¼ tsp freshly ground black pepper
1 tsp avocado oil

Stir-Fry

2 tbsp avocado oil, divided
1 large red onion, cut into ¾-inch wedges
3 medium Roma tomatoes, cut into thick wedges, seeds retained
1–2 fresh ají amarillo peppers, seeded and sliced into thin strips
3 garlic cloves, finely minced
3 tbsp low-sodium soy sauce, sillao
1½ tbsp red wine vinegar
2 tbsp beef stock
2 tbsp finely chopped cilantro

Directions

Season and Organize

Place the beef top sirloin in a bowl with the soy sauce, red wine vinegar, kosher salt, black pepper, and avocado oil. Toss thoroughly and let stand at room temperature for 15 minutes.
Prepare all remaining ingredients and place them within reach. Lomo saltado cooks quickly and should be completed without pauses.

Sear the Beef

Heat a large carbon-steel wok or heavy skillet over high heat until lightly smoking. Add 1 tablespoon of the avocado oil and swirl to coat.
Add half the beef in a single layer. Sear without moving for 45-60 seconds, then stir-fry until browned but still medium-rare, 60-90 seconds longer. Transfer to a warm plate and repeat with the remaining beef and more avocado oil if needed.

Stir-Fry and Finish

Return the wok to high heat. Add the red onion and stir-fry vigorously for 60-90 seconds so it remains crisp and lightly charred.
Add the fresh aji amarillo peppers and garlic. Stir-fry for 20-30 seconds until the garlic’s raw, sharp aroma softens and the spices begin to bloom, stopping before the garlic browns.
Add the Roma tomatoes and cook for 30-45 seconds, tossing continuously, until warmed but still holding their shape.
Return the beef and juices to the wok. Add the soy sauce, red wine vinegar, and beef stock around the sides of the hot wok. Toss for 30-45 seconds until the liquid lightly coats the ingredients.
Remove immediately from the heat. Stir in the cilantro and taste for seasoning.

Serve Immediately

Serve immediately with steamed white rice and Peruvian-style french fries, if desired, allowing 4 servings of each; keep the fries crisp or toss them in only at the last moment.