Ingredients:

  • 3 large Russet Potatoes (approx. 600 g), peeled and cut into thick 1/2-inch chips
  • 3 cups (700 ml) High-smoke point neutral oil, for deep frying
  • Kosher salt, to taste
  • 5 lbs (680 g) Beef Sirloin or Tenderloin, sliced against the grain into 1/2-inch thick strips
  • 2 Tbsp (30 ml) Low-sodium Soy Sauce (for marinade)
  • 1 Tbsp (15 ml) Red Wine Vinegar (for marinade)
  • 2 cloves Garlic, minced
  • 1 tsp (5 ml) Ground Cumin
  • 1/2 tsp (2.5 ml) Dried Oregano
  • Freshly cracked Black Pepper
  • 1/4 cup (60 ml) High-smoke point neutral oil (for stir-frying)
  • 1 large Red Onion, cut into thick slices
  • 2 medium Roma Tomatoes, cored and cut into thick wedges
  • 2 Tbsp (30 ml) Aji Amarillo Paste
  • 3 Tbsp (45 ml) Low-sodium Soy Sauce (additional for the sauce)
  • 2 Tbsp (30 ml) Red Wine Vinegar (additional for the final acidity kick)
  • 1/4 cup (60 ml) Beef Stock (low sodium) OR water
  • 1/2 cup (20 g) Fresh Coriander (Cilantro), roughly chopped, for garnish
  • 1 Tbsp (15 ml) thinly sliced Scallions (spring onions), for garnish (Optional)

Instructions:

  1. Prep and Marinate the Beef: Slice the beef against the grain into uniform strips. Combine the beef with 2 Tbsp soy sauce, 1 Tbsp vinegar, garlic, cumin, oregano, and pepper. Toss well and set aside at room temperature for 15–20 minutes.
  2. Prepare the Chips: Rinse and thoroughly dry the potato chips. Heat frying oil to 325°F (160°C). Fry chips in batches until pale and softened (5–7 minutes). Remove and drain. Increase oil temperature to 375°F (190°C), return chips, and fry until crisp and golden brown (2–3 minutes). Season immediately with salt and keep warm.
  3. High-Heat Sear: Place the wok or skillet over the highest heat until smoking lightly. Add half of the stir-fry oil. Sear half the marinated beef for 60–90 seconds undisturbed to create a crust, then quickly toss until medium-rare. Remove the beef and set aside. Repeat with remaining oil and beef.
  4. Sauté Vegetables and Base: Add the onions to the wok and stir-fry rapidly for 1–2 minutes until crisp-tender. Push the onions aside, add the Aji Amarillo paste, cook for 30 seconds, then toss the onions through the paste. Add the tomato wedges and toss for just 30 seconds.
  5. Final Combining and Sauce: Immediately pour in the remaining 3 Tbsp soy sauce, 2 Tbsp vinegar, and beef stock (or water). Scrape up any browned bits. Bring to a rapid bubble. Return all the seared beef (and juices) to the wok. Toss everything together for 30 seconds to coat in the glossy sauce. Remove from heat immediately and stir in half of the fresh coriander.
  6. Serve: Serve the Lomo Saltado immediately over steamed rice. Arrange the crispy chips alongside or on top. Garnish generously with the remaining fresh coriander and scallions.