Lomo saltado

Method

1. 01

   Dry the strips of beef tenderloin very well with paper towels and season with 0.5 tsp of salt and black pepper; let it rest for 10 minutes while you prepare the others.

2. 02

   Heat 90 ml of vegetable oil in a large pan at 175°C and fry the potatoes in sticks for 8 to 10 minutes, stirring once, until golden on the outside and soft on the inside; drain them and season with 0.25 tsp of salt.

3. 03

   Remove the excess oil from the pan, leave 15 ml and raise the heat until the surface is very hot, close to 220°C; seal half of the beef for 1 to 2 minutes without moving too much, until it browns at the edges, and reserve. Repeat with the rest of the beef.

4. 04

   Add the remaining 15 ml of vegetable oil to the same pan and sauté the red onion for 2 minutes over high heat, until the edges look shiny and slightly toasted, but the center remains crunchy.

5. 05

   Incorporate the garlic and the yellow chili paste; sauté for 30 seconds, just until they release aroma and the chili colors the oil without burning.

6. 06

   Add the tomato and cook for 1 minute over high heat, stirring carefully to maintain its shape and start releasing juice.

7. 07

   Pour in the soy sauce and red wine vinegar; scrape the bottom of the pan and boil for 1 minute, until the sauce looks shiny and slightly thickened.

8. 08

   Return the sealed beef and its juices to the pan; sauté for 1 to 2 minutes, until the meat is juicy and well coated with sauce. Taste and adjust with the remaining 0.25 tsp of salt if needed.

9. 09

   Turn off the heat, integrate the fried potatoes and chopped cilantro with quick movements so the potatoes bathe in the sauce without becoming too soft.

10. 10

    Serve lomo saltado immediately alongside hot cooked white rice, spreading the sauce over the meat, potatoes, and rice.