Lomo Fino Saltado (Premium Beef Stir-Fry)

🧂 Ingredients

• 300 g Beef tenderloin
• 1 Red onion
• 2 Tomatoes
• 1 tbsp Ají amarillo paste(or to taste; adjust for desired heat level)
• 2 tbsp Soy sauce(low-sodium recommended)
• 2 tbsp Vegetable oil(for high-heat searing)
• 2 cloves Garlic
• 1/4 cup Cilantro
• for serving French fries(store-bought or homemade)
• for serving Cooked white rice

👨‍🍳 Instructions

1. 1

   Prepare the beef: Pat the beef tenderloin strips dry with paper towels. Season generously with salt and freshly ground black pepper. Let sit at room temperature while you prepare the other ingredients.

   ⏱️ 5 minutes
2. 2

   Prepare the aromatics and vegetables: Ensure the red onion and tomatoes are cut into thick wedges. Mince the garlic.

   ⏱️ 5 minutes
3. 3

   Sear the beef: Heat 1 tablespoon of vegetable oil in a large wok or heavy-bottomed skillet over very high heat until it just begins to smoke. Carefully add the beef strips in a single layer (work in batches if necessary to avoid overcrowding). Sear for about 1-2 minutes per side, until deeply browned but still rare in the center. Remove the beef from the wok immediately and set aside.

   ⏱️ 2 minutes
4. 4

   Stir-fry the vegetables: Add the remaining 1 tablespoon of vegetable oil to the hot wok. Add the minced garlic and stir-fry for about 15 seconds until fragrant. Add the red onion wedges and stir-fry for 1 minute until they begin to soften slightly but still retain some crispness. Add the tomato wedges and ají amarillo paste, stir-frying for another 30-60 seconds until the tomatoes are just beginning to break down.

   ⏱️ 2 minutes
5. 5

   Combine and finish: Return the seared beef to the wok along with any accumulated juices. Add the soy sauce. Toss everything together quickly for about 30-60 seconds, just until the beef is heated through and coated in the sauce. Be careful not to overcook the beef, as it should remain tender.

   ⏱️ 1 minute
6. 6

   Serve: Immediately transfer the Lomo Fino Saltado to serving plates. Garnish with fresh chopped cilantro. Serve piping hot alongside a generous portion of cooked white rice and crispy French fries.

   ⏱️ 1 minute

💡 Pro Tips

• ✓Using beef tenderloin (lomo fino) elevates this dish, ensuring maximum tenderness. Ensure it's cut against the grain for the best texture.
• ✓A very hot wok or skillet is crucial for achieving a good sear on the beef and a quick stir-fry for the vegetables, preventing them from becoming soggy.
• ✓Do not overcrowd the wok when searing the beef. Cook in batches if necessary to ensure a proper sear rather than steaming.
• ✓Ají amarillo paste provides a unique fruity heat characteristic of Peruvian cuisine. Adjust the amount based on your spice preference.

🔄 Variations

• For an added layer of umami, add 1 tablespoon of oyster sauce along with the soy sauce in step 5.
• Incorporate other vegetables like bell peppers (sliced), snap peas, or green beans for a more robust stir-fry.
• A splash of red wine vinegar or lime juice at the end can add a brighter tang.

🥗 Nutrition

Per serving