Lomo Saltado is a stir-fried Peruvian dish made of vinegar-, soy sauce-, and aji Amarillo-marinated sirloin with red onions, parsley, and tomatoes. Served with both rice and potatoes, it is emblematic of Chifa cuisine, created in Peru by Chinese immigrants beginning in the mid-1800s.
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2 tablespoons vegetable oil, divided 1 lb sirloin steak, cut into strips salt, to taste black pepper, to taste ½ red onion, sliced 1 medium tomato, sliced 2 cloves garlic, minced 1 tablespoon aji amarillo paste 2 tablespoons soy sauce 1 tablespoon white vinegar 1 tablespoon fresh cilantro, chopped 1 lb french fries, cooked, hot white rice, cooked, for serving, optional
Directions
Heat 1 tablespoon of oil in a large pan over high heat. Add the steak, season with salt and pepper, and cook until browned, 5-6 minutes. Remove from the pan.
Heat the remaining tablespoon of oil in the same pan, then add the red onion and cook for about 5 minutes, until softened and browned. Add the tomato, garlic, and aji amarillo paste, and cook for another 5-7 minutes, until the tomatoes have released some of their juices, but are still intact.
Add the soy sauce and vinegar and stir to combine, let cook for 1 minute.
Add the steak, fries, and cilantro. Toss gently to coat the fries in the sauce.
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