Lomo Saltado

Method

1. 1

   Fry the potatoes in 180°C oil until golden and crisp, about 6 minutes. Drain, salt and keep warm.

2. 2

   Season the beef strips generously with salt and pepper and let them come to room temperature while the wok heats.

   💡 Cold meat steams instead of searing — ten minutes on the counter makes a real difference.

3. 3

   Get the wok smoking hot with 1 tablespoon of oil and sear the beef in two batches, about 90 seconds per batch, until browned but still pink inside. Set aside.

4. 4

   Add another spoon of oil and stir-fry the onion, garlic and aji amarillo paste for 1 minute — the onion should stay crunchy.

   💡 Everything from here moves fast; have the tomato, soy and vinegar within arm's reach.

5. 5

   Return the beef with the tomato, soy sauce and vinegar. Toss over full heat for 1 minute so the juices form a glossy pan sauce.

6. 6

   Fold in the fries (or pile them alongside), shower with cilantro, and serve at once with rice.