Sizzling Lomo Saltado on Fire
"name: Live-Fire Lomo Saltado in Barebones Long Handled Wok servings: 4 source: Perplexity AI ingredients: | - 1 kg tenderloin/filet of beef, cut into medium-sized cubes - 2 red onions, sliced - 2 tomatoes, deseeded and cut into strips - 80 ml white wine vinegar or apple cider vinegar - 150 ml soy sauce - 1 tbsp aji amarillo paste - 4 cloves garlic, minced - 2 tsp grated ginger - Vegetable oil for cooking - Salt and pepper to taste - Fresh cilantro and green onions for garnish - Cooked rice and french fries for serving directions: | - Prepare your live fire grill, aiming for very high heat. Position a wok ring over the hottest part of the fire. - Mix the vinegar, soy sauce, aji amarillo paste, garlic, and ginger in a small bowl to create the sauce. - Season the beef cubes with salt and pepper. - Place your long-handled wok on the wok ring and allow it to preheat until it begins to smoke. - Add a small amount of oil to the wok, swirling to coat the surface. - Immediately add the beef cubes and stir-fry for about 30 seconds until browned on the outside but still rare in the center. - Remove the beef from the wok and set aside. - Add a bit more oil if needed, then add the onions. Stir-fry for about 20 seconds. - Add the tomatoes and stir-fry for another 20 seconds. - Return the beef to the wok and add the sauce around the edges of the wok. - Toss everything together quickly, allowing the sauce to caramelize slightly. This should take no more than 30 seconds. - Remove from heat and garnish with cilantro and green onions. - Serve immediately with rice and french fries on the side. notes: | - Ensure your mise en place is completely ready before you start cooking. The entire process will only take a few minutes. - Use a long-handled wok to keep your hands away from the intense heat. - Keep the ingredients moving constantly to prevent burning. - Be prepared for flare-ups. Have a lid or wet cloth nearby to smother any flames if necessary. - Cook in small batches to maintain the high heat necessary for proper wok hei. - The key to great lomo saltado is cooking hot and fast. The entire stir-frying process should take no more than 2-3 minutes. - The live fire will provide the intense heat needed for authentic wok hei, resulting in a smoky, caramelized flavor that are characteristic of this Peruvian-Chinese fusion dish."
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Experience the bold flavors of Peru with this Live-Fire Lomo Saltado, featuring tender beef cubes stir-fried to perfection in a long-handled wok. Enhanced by a tangy sauce and a medley of fresh vegetables, this dish is fueled by high heat and vibrant flair, served alongside fluffy rice and crispy French fries for the ultimate feast.
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