Lomo saltado

Method

1. 1

   Step 1

   Toss the beef with 1 tbsp soy sauce (opens in a new tab), the garlic (opens in a new tab), cumin (opens in a new tab) and pepper (opens in a new tab) and set aside while you make the fries.

   • 3 min
2. 2

   Step 2

   Heat the oil in a deep pan to 170 °C. Fry the potatoes (opens in a new tab) in batches until golden and crisp, about 8 minutes per batch. Drain and sprinkle with half the salt.

   • 18 min
   • 170°C
   • Saucepan (opens in a new tab)
   • Food thermometer (opens in a new tab)

   Food safety: Never leave hot oil unattended, fill the pan no more than a third full and keep a lid nearby.

   

3. 3

   Step 3

   Heat a wok (opens in a new tab) with 1 tbsp of the frying oil until smoking. Sear the beef in two batches for about 1 minute so it browns but stays pink inside. Set aside.

   • 4 min
   • high heat
   • Wok (opens in a new tab)

   

4. 4

   Step 4

   Add the onion and chilli to the wok (opens in a new tab) and toss for 1 minute, then add the tomatoes (opens in a new tab) for 30 seconds.

   • 2 min
   • high heat
5. 5

   Step 5

   Return the beef with the remaining soy sauce (opens in a new tab), the vinegar and remaining salt and let it sizzle. Toss in the fries and cilantro (opens in a new tab) and serve at once with rice.

   • 2 min
   • high heat