Lomo Saltado

Step 1

Cut beef sirloin into 1-inch cubes and season with salt and pepper. Let rest for 10 minutes.

Step 2

Cut potatoes into thick fries, soak in cold water for 10 minutes, then pat dry completely.

Step 3

Slice red onions into thick wedges, quarter tomatoes, and mince garlic.

Step 4

Mix aji amarillo paste, soy sauce, and red wine vinegar in a small bowl.

Step 5

Heat 2 tablespoons olive oil in a 14-inch wok or large skillet over medium-high heat. Fry potatoes in batches until golden and crispy, about 4 minutes per batch. Drain on paper towels and season with salt.

Step 6

Add remaining 2 tablespoons olive oil to wok over high heat until smoking. Add beef in a single layer and sear without stirring for 2 minutes until browned. Toss and cook 1 minute more. Transfer to plate.

Step 7

In same wok, cook minced garlic for 30 seconds until fragrant. Add red onion wedges and stir-fry for 1 minute.

Step 8

Add tomatoes and aji amarillo sauce mixture. Stir and cook for 2 minutes until tomatoes just soften.

Step 9

Return beef and crispy potatoes to wok. Toss everything together for 1 minute to combine. Taste and adjust seasoning.

Step 10

Remove from heat and garnish generously with fresh cilantro. Serve immediately with white rice.