Peruvian Beef Stir-Fry (Lomo Saltado) — Wok-Seared Beef with Fries

• 680 gbeef sirloin (cut across the grain into 1 cm thick strips)
• 3 tbspsoy sauce
• 2 tbspred wine vinegar
• 1 tbspaji amarillo paste
• 3 clovegarlic (finely grated)
• 0.5 tspground cumin
• 0.75 tspfreshly ground black pepper
• 0.75 tspkosher salt
• 900 gyellow potatoes (peeled and cut into 1 cm batons)
• 750 mlneutral frying oil (for shallow-frying; about 90 ml is absorbed)
• 2 tbspneutral oil
• 2red onion (cut into thick wedges)
• 3Roma tomatoes (seeded and cut into thick wedges)
• 1aji amarillo chile (seeded and sliced into thin strips)
• 120 mlbeef stock
• 10 sprigcilantro (leaves chopped)
• 720 gcooked long-grain white rice

Instructions

1. 1

   Place the beef strips in a bowl with 3 tbsp soy sauce, 2 tbsp red wine vinegar, aji amarillo paste, garlic, cumin, black pepper, and 0.75 tsp salt. Mix thoroughly and marinate at room temperature for 15 minutes while you prepare the potatoes and vegetables.

2. 2

   Rinse the potato batons under cold water until the water runs mostly clear, then dry them very well with a clean kitchen towel. Heat 750 ml neutral oil in a wide heavy pan to 175°C and fry the potatoes in batches for 5 to 7 minutes, until golden and crisp.

3. 3

   Transfer the fries to a rack or paper towel-lined tray and season them with 0.5 tsp kosher salt while hot. Keep them warm in a 95°C oven if needed, because the stir-fry cooks quickly and should be served immediately.

4. 4

   Heat a wok or large cast-iron skillet over very high heat until a faint wisp of smoke appears. Add 1 tbsp neutral oil, lift half the beef from the marinade, and sear it for 60 to 90 seconds without crowding so the edges brown instead of steaming.

5. 5

   Remove the first batch of beef to a plate and repeat with the remaining 1 tbsp oil and the rest of the beef. Keep the leftover marinade in the bowl, because it will help form the sauce once it is boiled thoroughly in the pan.

6. 6

   Add the red onion wedges and sliced aji amarillo chile to the same hot wok and stir-fry for 1 minute, leaving the onion crisp at the center. Add the tomato wedges and toss for 45 seconds, just until the tomato edges soften but the pieces still hold their shape.

7. 7

   Return the beef and any juices to the wok, then add the reserved marinade, beef stock, 1 tbsp soy sauce, and 1 tbsp red wine vinegar. Boil hard for 1 to 2 minutes, tossing constantly, until the sauce looks glossy and coats the beef and vegetables.

8. 8

   Fold in half of the hot fries and toss once or twice so they catch some sauce while staying partly crisp. Sprinkle with chopped cilantro, then plate immediately with the remaining fries and warm white rice alongside.