A delightful twist on the classic Peruvian Lomo Saltado, this recipe combines tender beef, vibrant vegetables, and crispy potatoes for a flavorful and satisfying meal.
Prepare the marinade by mixing the garlic, salt, cumin, black pepper, rice vinegar, soy sauce, and canola oil in a bowl.
Crush the garlic into a paste for a more intense flavor.
Slice the beef tenderloin into thin strips and place it in a bowl. Pour half of the marinade over the beef and let it sit for at least 30 minutes.
Marinating the beef longer will enhance its flavor.
Cut the red onion into wedges and the tomatoes into quarters. Set aside.
Keep the vegetable pieces uniform for even cooking.
Heat a wok over medium-high heat and add a tablespoon of canola oil. Stir-fry the beef until browned and cooked through, then remove it from the wok.
Do not overcrowd the wok to ensure proper searing.
In the same wok, add another tablespoon of oil and stir-fry the onions until slightly softened. Add the tomatoes and cook for another 2 minutes.
Cook the vegetables quickly to retain their crunch.
Return the beef to the wok, add the remaining marinade, and toss everything together. Cook for 2 more minutes.
Ensure the marinade coats all the ingredients evenly.
Meanwhile, cut the potatoes into wedges, sprinkle with paprika, and fry them in a separate pan until crispy.
Use a slotted spoon to remove excess oil after frying.
Serve the stir-fry with the crispy potatoes on the side and garnish with fresh cilantro.
Serve immediately to enjoy the dish at its best.
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