Lomo Saltado (Peruvian Steak Stir-Fry)

Name: Lomo Saltado (Peruvian Steak Stir-Fry)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 ¼ lb Top Sirloin Steak (1.25 pounds top sirloin steak); 3 tbsp Soy Sauce (3 tablespoons soy sauce, divided); 1 tsp Granulated Sugar (1 teaspoon granulated sugar); 6 tbsp Olive Oil (6 tablespoons olive oil, divided); 1 package French Fries (1 (16 ounce) package frozen crinkle-cut french fries); 1 ½ cup Red Onion (1.5 cups sliced red onion); 1 piece Orange Bell Pepper (1 medium orange bell pepper, sliced); 1 piece Habanero Chili (1 habanero pepper, seeded and minced); ½ cup Green Onions (0.5 cup sliced green onion); 0 pinches Kosher Salt (kosher salt to taste); 2 cloves Garlic (2 cloves garlic, minced); 1 tsp Ginger (1 teaspoon minced fresh ginger root); 4 pieces Plum Tomato (4 medium roma (plum) tomato); ¼ cup White Vinegar (0.25 cup white vinegar); ¼ cup Cilantro (0.25 cup chopped fresh cilantro)

50 minMexican

Servings4

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Ingredients

For 4 servings

Top Sirloin Steak1 ¼ lb · 1.25 pounds top sirloin steak
Soy Sauce3 tbsp · 3 tablespoons soy sauce, divided
Granulated Sugar1 tsp · 1 teaspoon granulated sugar
Olive Oil6 tbsp · 6 tablespoons olive oil, divided
French Fries1 package · 1 (16 ounce) package frozen crinkle-cut french fries
Red Onion1 ½ cup · 1.5 cups sliced red onion
Orange Bell Pepper1 piece · 1 medium orange bell pepper, sliced
Habanero Chili1 piece · 1 habanero pepper, seeded and minced
Green Onions½ cup · 0.5 cup sliced green onion
Kosher Salt0 pinches · kosher salt to taste
Garlic2 cloves · 2 cloves garlic, minced
Ginger1 tsp · 1 teaspoon minced fresh ginger root
Plum Tomato4 pieces · 4 medium roma (plum) tomato
White Vinegar¼ cup · 0.25 cup white vinegar
Cilantro¼ cup · 0.25 cup chopped fresh cilantro

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Steps

1slice beef horizontally into 1/4-inch strips and transfer into a mixing bowl.
2add 1 tablespoon of soy sauce, and the sugar.
3mix well and place in the refrigerator for at least 1 hour; longer is fine.
4preheat an oven to 200 degrees f (90 degrees c).
5line a sheet pan with a silicone liner (such as silpat®).
6heat 2 tablespoons olive oil in a large, nonstick skillet over medium-high heat.
7add french fries and cook until golden and crisp, 5 to 7 minutes.
8transfer to the prepared pan and place in the preheated oven to keep warm.
9heat 2 tablespoons olive oil in the same skillet over high heat until the oil begins to smoke.
10sear the beef strips in 2 or 3 smaller batches, until browned but still pink in places, for 1 to 2 minutes per batch.
11you don't want to cook the meat all the way through, as it will finish cooking with the vegetables later.
12as each batch of beef is browned, transfer to a plate or bowl, and reserve.
13place the skillet back over high heat, and add remaining 2 tablespoons olive oil.
14transfer in red onion, bell pepper, habanero, and green onion, along with a large pinch of salt.
15cook, stirring, until the onions and peppers just begin to soften, 3 to 5 minutes.
16add garlic and ginger to the pan; cook and stir for 1 minute.
17add tomato wedges and cook, stirring, until they begin to soften and start to release their juices, about 3 minutes.
18add remaining 2 tablespoons of soy sauce, white vinegar, and the browned beef into the pan, along with any accumulated juices, and stir to combine.
19stir cilantro and crispy, cooked french fries into the pan, tossing everything to combine.
20taste for salt and adjust if needed.
21serve immediately.