Salteado de Carne Molida (Peruvian Ground Beef Stir-Fry)

Method

1. 1

   Heat 2 tablespoons of oil in a large skillet over medium-high and fry the diced potato, turning occasionally, until golden and tender, about 10 minutes. Season with salt, remove, and set aside.

2. 2

   Wipe out the skillet, add the remaining oil, and brown the ground beef over high heat, breaking it into small pieces, about 5 minutes.

   💡 Let it sit undisturbed for the first minute so it actually browns instead of steaming in its own liquid.

3. 3

   Push the beef to one side, add the onion and garlic, and cook 2 minutes until the onion softens at the edges but keeps some bite.

4. 4

   Stir in the aji amarillo paste, tomato, soy sauce and vinegar, and cook 2 minutes until the tomato breaks down into a light sauce.

5. 5

   Fold the crisp potatoes back in and toss 1 minute to coat everything in the sauce and heat through.

6. 6

   Scatter with cilantro and serve immediately, on its own or over rice.