Name: Lomo Saltado
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 portions
Ingredients: 150 g beef ribeye; 0.25 pcs onion; 0.5 pcs tomatoes; 0.5 clove garlic; 0.75 tablespoon soy sauce; 0.25 tablespoon vinegar; 0.125 teaspoon ground pepper; 0.125 teaspoon salt; 0.25 pcs chilli peppers; rapeseed oil; coriander; 75 g jasmine rice; 150 ml water; 0.125 teaspoon salt

Step by step process

Preparation

1
Trim the beef sirloin and cut it across the grain into thin strips about 1 cm wide. In a bowl, mix soy sauce, vinegar, pressed garlic, and ground pepper. Toss the meat thoroughly in this marinade and let it rest for at least 10 minutes to soak up the flavors.
2
Peel the onion and cut it into thick wedges. Cut the tomatoes into lengthwise wedges, if you prefer a finer texture, remove the seeds beforehand.
3
Slice the chili pepper into thin strips. If you want more heat, leave the seeds in. for a milder dish, remove them.
4
Rinse the rice several times under cold water in a bowl until the water runs almost clear. Drain the rice using a sieve and let it drip well.
TIP:
First, heat the wok thoroughly and fry the ingredients in smaller batches. Thanks to the high temperature, the meat quickly sears and browns. An overcrowded wok, on the other hand, cools down and starts steaming the food.

Cooking

5
Bring the measured water with salt to a boil in a pot. Add the rinsed rice, reduce the heat, cover, and cook for 12-15 minutes until tender. Fluff the cooked rice with a fork to keep it light and separate.
6
Meanwhile, heat a wok over high heat. Add oil and, in a single layer, quickly sear half the meat for 2-3 minutes until browned with minimal juices released. Remove the meat and repeat with the remaining half. Add a little more oil to the wok if needed.
TIP:
Do not overcrowd the wok or pan. Sear the meat in smaller batches over high heat so it sears quickly, does not release too much juice, and develops a rich flavor and color instead of steaming.
7
Add the sliced onions to the wok and stir-fry briefly (1-2 minutes) until slightly softened. Add the sliced chili peppers and stir briefly.
8
Return the meat to the wok, pour in the remaining marinade, add the tomatoes, and toss everything together over high heat for about 1-2 minutes, the tomatoes should hold their shape and not be overcooked. Taste and adjust seasoning with salt and pepper if needed, bearing in mind the saltiness of the soy sauce.

Serving

9
Serve a portion of hot rice on a large plate. Add the wok-cooked beef mixture and sprinkle with fresh cilantro to taste.
10
Serve immediately with freshly fried fries, either on the side or, as per tradition, mix them directly into the stir-fry. Try both ways to discover your favorite serving style.