Peruvian lomo saltado with potatoes and rice

What does it include?

Ingredients

• 600 g beef tenderloin (sauté cut) cut into strips
• 2 large red onions
• 2 firm ripe tomatoes
• 2 cloves of garlic
• 1 yellow chili (optional) or 1/2 yellow bell pepper
• 3 tablespoons soy sauce
• 2 tablespoons red wine vinegar
• 3 tablespoons oil (sunflower oil preferred)
• Chopped parsley or cilantro
• Salt and pepper to taste
• Cooked white rice and French fries to accompany

How to prepare it step by step?

Preparation

1. Prepare ingredients and accompaniments: peel and cut the potatoes into sticks and fry or bake them until golden brown. Cook white rice and keep it hot. Cut the meat into 1–1.5 cm strips. Peel and cut the onion into thick julienne strips (half-moons), cut the tomato into large wedges, and chop the garlic finely. If using yellow pepper, cut it into thin strips and remove seeds for less heat.
2. Marinate the meat (quickly): in a bowl, mix the meat with 1 tablespoon of soy sauce, salt, and pepper. Let sit 5–10 minutes while you heat the pan.
3. Heat the frying pan/wok: use a wide frying pan or wok over very high heat. Add 2 tablespoons of oil and wait for it to smoke slightly (important for the 'sautéed' flavor).
4. Sear the meat in batches: add the meat in batches to maintain high temperature. Sauté for 1–2 minutes per batch until golden brown on the outside but juicy on the inside. Remove and reserve in a warm bowl.
5. Sauté aromatics: add a teaspoon of oil if necessary, lower the heat to medium-high, and add the chopped garlic for 30 seconds, then add the onion and yellow pepper. Sauté for 2–3 minutes; the onion should retain some texture.
6. Add the tomato: add the tomato wedges and sauté for 30–60 seconds until softened but still holding their shape.
7. Return the meat and season: Add the meat back to the wok, add the remaining soy sauce (2 tablespoons) and the vinegar. Sauté for 1 minute to integrate flavors and evaporate some alcohol/vinegar.
8. Taste and rectify: test for salt and pepper. Add a little water if necessary to bind, but the lomo saltado should not be too liquid.
9. Finishing: Sprinkle chopped cilantro or parsley and mix one last stroke of the pan. Flambé optional: add 1 tablespoon of pisco and light carefully for a smoky touch.
10. Serve: Serve immediately on a bed of white rice and accompany with French fries on the side or mixed, as usual.