Name: Lomo Saltado
Total time: 45 min
Cuisine: South American
Ingredients: 600 g Beef tenderloin, cut into thick strips; 3 tsp Garlic, minced or grated; 1/4 tsp Ground cumin; 1/4 tsp Dried oregano; 1 tbsp Vegetable oil; 1 1/2 cup Red onion, cut into thick julienne; 1 1/2 cup Tomato, cut into thick julienne; 1 Ají amarillo pepper, cut into thin strips; 1/2 cup Scallion greens, chopped; 1/2 cup Fresh cilantro, finely chopped; 3 tbsp Red wine vinegar; 9 tbsp Soy sauce; 3 tbsp Oyster sauce; Beef stock, to taste; Salt, to taste; Vegetable oil, for frying; 2 l Water; Beef bones, or bone-in beef chunks; Onion, cut into chunks; Carrot, cut into chunks; Celery, cut into chunks; Leek, cut into chunks; 2 Garlic, peeled cloves; Yellow potatoes, sliced and fried, to taste; White rice, cooked, to taste

Method

8 steps. Tap one to mark it done.

Place the beef bones, water, onion, carrot, celery, leek, and garlic into a pot to brew the beef stock. Simmer gently over low heat to concentrate and reduce the flavors, then filter the liquid and put it aside.
Coat the sliced beef tenderloin with the garlic, cumin, oregano, and 1 tablespoon of vegetable oil. Stir everything well and allow it to marinate while you prepare the remaining ingredients.
Combine the red wine vinegar, soy sauce, and oyster sauce inside a small bowl, whisking them to make your stir-fry sauce.
Warm a large wok or skillet over high heat with a healthy pour of vegetable oil until wisps of smoke appear. Sear the beef in small portions for 1 to 2 minutes, ensuring it gets a rich brown color on the outside but stays tender and moist inside. Take the meat out and put it aside.
Pour a little more vegetable oil into the same hot pan if required. Throw in the red onion and ají amarillo pepper, stir-frying rapidly for around 30 seconds to preserve their crunch.
Incorporate the tomato, then straight away pour in the mixed stir-fry sauce along with a splash of warm beef stock. Allow the mixture to bubble for a short moment.
Put the cooked beef and its accumulated juices back into the pan, tossing all ingredients rapidly to combine.
Extinguish the flame, mix in the scallion greens and cilantro, and serve straight away with the crispy yellow potatoes and white rice.