Lomo Saltado with Rice and Fries

Ingredients

Quantities are for one portion.

• 70 gdry white rice
• 1red onion, sliced thickly
• 2 tbspvegetable oil
• 100 gpotatoes, cut into thick fries
• 15 mlred wine vinegar
• 1 tbspaji amarillo paste
• 1tomato, cut into thick wedges
• 2 tbspsoy sauce (use tamari for gf)
• 150 gbeef sirloin, cut into thick strips

Method

1. Rinse the white rice and steam it until fluffy. Keep warm.
2. Fry or bake the potato fries until golden and crispy. Set aside.
3. Heat half the vegetable oil in a wok or large pan until smoking hot. Sear the beef strips quickly to brown the exterior while keeping the center tender. Remove the meat.
4. Add the remaining oil to the pan. Toss in the thick slices of red onion and tomato wedges, searing them quickly so they remain crisp.
5. Return the beef to the pan. Add the soy sauce, aji amarillo paste, and red wine vinegar, tossing everything over high heat to create a glossy sauce.
6. Turn off the heat and gently fold the crispy fries into the stir-fry so they soak up the sauce.
7. Serve the hot lomo saltado immediately alongside the steamed white rice.