Lomo Saltado

Cook it step by step

1. 1

   Before cooking, read every step, measure all listed ingredients and prepare the cookware named by the method. Keep raw meat or seafood refrigerated until needed and use a separate clean board and knife for ready-to-eat ingredients.

2. 2

   Cut beef into strips, season and pat dry.

3. 3

   Sear in small batches in a smoking-hot wok. Use medium-high heat and work in batches if needed; allow about 5 minutes, stopping when the ingredient has the colour or softness described rather than relying on the clock alone.

4. 4

   Stir-fry onion, tomato, garlic and ají briefly so they stay crisp. Keep the oil at 175–180°C and cook in uncrowded batches until evenly golden; drain between batches and allow the oil to return to temperature.

5. 5

   Return beef and toss with soy and vinegar.

6. 6

   Fold in fries just before serving with rice. Use broad, gentle strokes and stop as soon as everything is evenly distributed so delicate ingredients keep their texture. For whole pieces of meat, verify doneness in the thickest part with a clean thermometer; poultry must reach at least 74°C before serving.

7. 7

   Rest the finished food for 3–5 minutes where appropriate, taste for final seasoning and serve while its intended crispness, tenderness or temperature is at its best.