Name: Lomo Saltado
Total time: 30 min
Cuisine: South American
Ingredients: 1 lb Flank steak, or filet mignon, sirloin, or skirt steak, cut into thin slices; 5 tbsp Low-sodium soy sauce; 5 clove Garlic, minced or grated; 1 tbsp Oyster sauce; 1 tbsp Red wine vinegar; 1 tbsp Aji Amarillo paste; 1 tsp Cornstarch; 1 Red onion, sliced into 1/2-inch wedges; 3 Roma tomatoes, seeds removed and sliced into 1/2-inch wedges; Scallions, sliced, for serving; Cilantro, chopped, for serving; Cooking oil, for cooking; French fries, cooked, for serving; White rice, cooked, for serving

Method

7 steps. Tap one to mark it done.

Combine the thinly sliced beef with 1 tablespoon of soy sauce and approximately half of the garlic. Let the meat sit for 5-7 minutes. If your cut of meat is tough, stir 1/4 teaspoon of baking soda into the soy sauce and marinate for 30 minutes.
In a small bowl, stir together the remaining 4 tablespoons of soy sauce, oyster sauce, red wine vinegar, Aji Amarillo paste, and cornstarch. Whisk the mixture and set it aside.
Heat a wok or cast iron pan over high heat, adding about a tablespoon of cooking oil until it begins to shimmer.
Sear the beef in batches for about 1-2 minutes, turning as necessary for even cooking. Ensure the meat sears rather than steams, then transfer it to a plate.
If the pan is dry, pour in another tablespoon of cooking oil. Toss in the red onion and cook for 1 minute, then add the tomatoes and remaining garlic, continuing to cook for an additional 1 minute.
Return the beef to the pan, along with the French fries if you want them coated in the sauce. Pour the prepared sauce over the mixture and toss together. Garnish with sliced scallions and chopped cilantro.
Serve while hot alongside white rice, keeping the French fries on the side if you want them to remain crispy.