Lomo saltado

Ingredients

• Beef, loin, top sirloin cap steak, boneless, separable lean and fat, trimmed to 1/8" fat, select

  raw

  18 oz or 510g

• Onions

  Raw

  1 slice, medium or 14g

• Tomatoes

  Green, raw

  2 slice or wedge or 40g

• Red peppers

  Hot chili, raw

  100g

• Garlic

  Raw

  1 tsp or 3g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• White rice

  Long-grain, regular, raw, enriched

  567g

• Potato

  Flesh and skin, raw

  312g

• Beef stock

  Soup, home-prepared

  ½ cup or 120g

• Soy sauce

  Regular sodium, Shoyu

  4 tbsp or 64g

• Vinegar

  Cider

  4 tbsp or 60g

• Cilantro

  Raw - Whole Foods Market

  100g

• Oregano

  Spices, dried

  ¼ tsp, ground or 0.5g

• Pepper

  Spices, black

  1 tsp or 2g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Salt

  Table

  1 dash or 0.4g

Directions

1. Heat a Pan. Fry the potato slices in the vegetable oil and set aside until needed.
2. Cut the sirloin steak into strips or cubes. Marinate them in the cumin, salt, the 4 tablespoons of vinegar, atablespoon of olive oil, black pepper and the soy sauce for 10 minutes beforecooking.
3. Bring a tablespoon of olive oil toa very high heat in the wok. Strain and remove the steak strips from the marinade, and fry them over a high heat for around 4-5 minutes or untilsealed.
4. Add the onion, aji amarillo chilli pepper and the garlic paste to the wok. Fry for 1 minute whilst continuously moving the wok, and add the beef stock.
5. Add the tomato and fry the ingredients in the wok for 30 seconds. Finally add the ground oregano and French fries, tossing everything together for another 10 seconds in order to integrate all the ingredients.
6. Serve immediately with white rice and decorate with a few cilantro leaves. Sit back and enjoy the flavor of timeless classic of Peruvian cuisine!
7. Recipe by: Eat Peru (source: https://www.eatperu.com/lomo-saltado-recipe/)