Peruvian Lomo Saltado

• servings: 2
• active time: 45 min
• total time: 1 hour 45 minutes

Ingredients

1 lb sirloin steak cut in thin slices

2 garlic cloves, minced

Salt*

Pepper to taste

3 tablespoons vegetable oil

1 small red onion cut in thick slices

2 plum tomatoes cut in thick slices

1 seeded and ribbed aji amarillo chili pepper cut in thin slices

2 tablespoons soy sauce

3 tablespoons red wine vinegar

1/3 cup beef stock

1/2 cup fresh cilantro, coarsely chopped

French fries

Fluffy white rice, as a side dish

Directions

Season the beef with garlic, salt and pepper.

Put a wok or a pan over very high heat. Stir in oil and cook the meat, a few slices at a time (so they do not steam and the meat browns). Cook each batch 2 minutes.

Stir in the onion, tomato, chili pepper, and stir for about 2 to 3 minutes. The tomatoes and onions should be crunchy, not mushy. Stir in soy sauce and vinegar on sides of wok or pan. Mix everything. Add beef broth and cook 1-1/2 minutes. Taste for seasoning.

Turn off the heat, add chopped cilantro and serve at once with French fries and white rice.