Sizzling Lomo Saltado on Fire
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.
ingredients
- 2.2 lb tenderloin/filet of beef, cut into medium-sized cubes
- 2 red onions, sliced
- 2 tomatoes, deseeded and cut into strips
- 2.7 fl oz white wine vinegar or apple cider vinegar
- 5.1 fl oz 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
steps
- 1.
Prepare your live fire grill, aiming for very high heat. Position a wok ring over the hottest part of the fire.
- 2.
Mix the vinegar, soy sauce, aji amarillo paste, garlic, and ginger in a small bowl to create the sauce.
- 3.
Season the beef cubes with salt and pepper.
- 4.
Place your long-handled wok on the wok ring and allow it to preheat until it begins to smoke.
- 5.
Add a small amount of oil to the wok, swirling to coat the surface.
- 6.
Immediately add the beef cubes and stir-fry for about 30 seconds until browned on the outside but still rare in the center.
- 7.
Remove the beef from the wok and set aside.
- 8.
Add a bit more oil if needed, then add the onions. Stir-fry for about 20 seconds.
- 9.
Add the tomatoes and stir-fry for another 20 seconds.
- 10.
Return the beef to the wok and add the sauce around the edges of the wok.
- 11.
Toss everything together quickly, allowing the sauce to caramelize slightly. This should take no more than 30 seconds.
- 12.
Remove from heat and garnish with cilantro and green onions.
- 13.
Serve immediately with rice and French fries on the side.
