Peruvian Lomo Saltado

Ingredients

• Beef Sirloin Steak

  500 g

  $7.25

• Potatoes

  400 g

  $0.52

• Red onion

  1 large

  $0.36

• Tomatoes

  2 medium

  $0.66

• Jalapeño Pepper

  1

  $0.21

• Garlic

  3 cloves

  $0.04

• Soy sauce

  3 tbsp

  $0.22

• Red Wine Vinegar

  2 tbsp

  $0.10

• Vegetable oil

  3 tbsp

  $0.09

• Coriander

  1 bunch

  $0.30

• Cumin

  1/2 tsp

  $0.06

Prices are estimates from our ingredient database and vary by market.

Preparation

1. 1

   Cut the potatoes into thick batons and fry or bake until golden and crispy; set aside.

2. 2

   Slice the beef steak into thin strips and season with salt, cumin, and minced garlic.

3. 3

   Heat 2 tablespoons of oil in a wok or heavy skillet over high heat until smoking.

4. 4

   Sear the beef strips quickly in batches for 2 minutes until browned on the outside, then remove.

5. 5

   Add remaining oil to the pan and toss in sliced red onion, sliced jalapeño, and tomato wedges for 2 minutes until slightly softened but crisp.

6. 6

   Return the beef to the pan, splash with soy sauce and red wine vinegar, and toss continuously for 1 minute.

7. 7

   Fold in the crispy potato batons and chopped coriander, then remove immediately from heat and serve hot.