Entree: Peru – Nikkei Peruvian – Nikkei Lomo Saltado (High-heat Peruvian stir-fry of marinated beef with onions, tomatoes, and fries blending Japanese and Peruvian flavors)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 1 lb (454 g) beef sirloin, thinly sliced against the grain
- 3 tbsp (45 ml) soy sauce
- 1 tbsp (15 ml) mirin
- 1 tbsp (15 ml) red wine vinegar
- 1 tbsp (15 g) ají amarillo paste or substitute 1 tbsp (15 g) yellow chili paste
- 2 garlic cloves, minced
- 1 tsp (5 g) sugar
- 2 tbsp (30 ml) vegetable oil, divided
- 2 large potatoes, peeled and cut into 1/3-inch fries, about 1 lb (454 g)
- 2 medium red onions, cut into thick wedges, about 8 oz (225 g)
- 2 medium tomatoes, seeded and cut into wedges, about 10 oz (300 g)
- 2 tbsp (30 ml) oyster sauce (optional for depth)
- 2 tbsp (30 ml) beef or chicken stock or water
- 2 tbsp (8 g) chopped fresh cilantro
- Salt and freshly ground black pepper to taste
- 3 cups (540 g) cooked white rice, for serving

Instructions

1. Marinate the beef: in a bowl combine soy sauce, mirin, red wine vinegar, ají amarillo paste, minced garlic, and sugar. Add the sliced beef and toss to coat. Marinate 10–20 minutes while you prep other ingredients.
2. Fry the potatoes: heat 1 tbsp (15 ml) vegetable oil in a large heavy skillet or fryer to 350°F (175°C). Fry the potato fries in batches until golden and crisp, about 4–6 minutes per batch. Drain on paper towels and season with salt.
3. Cook the beef: heat a large wok or heavy skillet over very high heat until smoking. Add remaining 1 tbsp (15 ml) vegetable oil. Add the marinated beef in a single layer and sear without crowding, 1–2 minutes until browned but still tender. Remove beef and set aside.
4. Stir-fry vegetables: in the same hot wok add the onion wedges and stir-fry 1–2 minutes until they begin to soften but remain slightly crisp. Add the tomato wedges and stir 30–60 seconds just to warm and release juices.
5. Combine: return the beef to the wok, add oyster sauce if using and the stock or water, and toss everything together quickly for 1 minute to coat and finish cooking. Add the fries and gently toss to combine so they soak up the sauce but remain crisp.
6. Finish and serve: remove from heat, stir in chopped cilantro, adjust seasoning with salt and pepper, and serve immediately over hot cooked white rice.