Latin American 15 min

Lomo Saltado

Name: Lomo Saltado
Total time: 15 min
Yield: 2 servings
Cuisine: Latin American
Ingredients: 1½ lbs beef sirloin, cut into ½-inch thick strips; 2 tablespoons soy sauce; 2 tablespoons red wine vinegar; 1 tablespoon oyster sauce; 3 cloves garlic, minced; 1 teaspoon cumin; 2 Roma tomatoes, cut into 8 wedges each; 1 large red onion, sliced into thick wedges; 1 ají amarillo chile, seeded and julienned (or 1 tablespoon ají amarillo paste); 3 tablespoons vegetable oil; Salt and black pepper to taste; French fries and white rice for serving; Fresh cilantro and lime wedges for serving

high-proteinquick

Ingredientsfor 2

520

Cal

42g

Protein

38g

Carbs

22g

Fat

11½ lbs beef sirloin, cut into ½-inch thick strips
22 tablespoons soy sauce
32 tablespoons red wine vinegar
41 tablespoon oyster sauce
53 cloves garlic, minced
61 teaspoon cumin
72 Roma tomatoes, cut into 8 wedges each
81 large red onion, sliced into thick wedges
91 ají amarillo chile, seeded and julienned (or 1 tablespoon ají amarillo paste)
103 tablespoons vegetable oil
11Salt and black pepper to taste
12French fries and white rice for serving
13Fresh cilantro and lime wedges for serving

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Instructions

1
Marinate the beef strips with soy sauce, vinegar, oyster sauce, garlic, and cumin for 10 minutes. This dish requires very high heat — heat your wok or largest skillet over the absolute highest flame for 3 minutes until nearly smoking.
2
Add 2 tablespoons oil to the screaming hot wok. Add the beef in a single layer without crowding and let sear undisturbed for 90 seconds until a char forms. Toss quickly and let sear another 30 seconds. Remove beef and set aside.
3
Add remaining oil to the wok. Add onion wedges and ají amarillo and stir-fry over maximum heat for 2 minutes until the onions begin to char at the edges. Add tomato wedges and cook 1 minute more — they should soften but retain their shape.
4
Return the beef to the wok with any accumulated juices. Toss everything together vigorously over high heat for 1 minute. The high heat should create a slight char on everything — this is called the wok hei effect. Season with salt, finish with cilantro, and serve immediately over white rice alongside French fries, which are traditionally added into the stir-fry.