Smoky Peruvian Lomo Saltado: Authentic Wok-Seared Stir-Fry Step-by-step instructions

Before you start

Preparation is the key to mastering this high-speed stir-fry. Before turning on the stove, ensure all ingredients are chopped, measured, and positioned within arm's reach of the wok.

Because the cooking process happens in minutes, having the sauce pre-whisked and the vegetables ready to go is mandatory.

Remove the beef from the refrigerator about 20 minutes before searing to take the chill off, but keep it in the cold environment until you are ready to season and prepare.

Instructions

Seasoning and Sauce Prep

1. 1Season the beef
   Place the sliced beef sirloin into a bowl. Add the ground cumin and garlic powder, tossing thoroughly to ensure every strip is evenly coated. Let the seasoned beef rest in the refrigerator for 15 minutes before cooking to allow the flavors to penetrate the meat fibers.
   Look for The beef should be evenly coated with the dry spices.
   Tip Keeping the meat cold until the moment of searing helps maintain texture.
2. 2Whisk the sauce
   In a small mixing bowl, combine the soy sauce, red wine vinegar, oyster sauce, and aji amarillo paste. Whisk vigorously until the paste is fully incorporated into the liquids, creating a uniform, tangy, and savory sauce base. Set this aside near the stove for easy access during the high-heat stir-fry phase.
   Look for The sauce should be smooth and free of lumps from the chili paste.
   Tip Ensure the aji amarillo paste is fully dissolved to distribute the heat evenly.

The beef should be thoroughly coated in the dry seasoning mix, and the sauce should be perfectly emulsified, with no clumps of chili paste remaining. Everything should be ready for the high-heat cooking phase.

Wok-Searing the Beef

3. 3Wok-sear the sirloin
   Heat your wok over high heat until it begins to smoke. Add the seasoned beef strips in a single layer. Sear the meat for 2 to 3 minutes, moving it only when a deep char forms on the surface. Ensure the beef reaches an internal temperature of at least 145°F (63°C). Remove the beef from the wok and let it rest for 3 minutes before proceeding.
   Look for Look for a dark, caramelized crust on the edges of the beef strips.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not overcrowd the wok; work in batches if necessary to maintain high heat.

The beef should have a deep, charred crust on the outside while remaining tender inside. The wok should be hot enough that you hear a loud sizzle as soon as the meat hits the metal.

Vegetable Toss and Final Assembly

4. 4Flash-fry vegetables
   Return the wok to high heat. Add the red onion wedges and Roma tomato wedges, tossing them constantly for about 60 seconds. You want the vegetables to blister and soften slightly while retaining a crisp bite. The high heat will create a smoky aroma characteristic of professional stir-fry cooking.
   Look for The onions should appear charred on the edges and the tomatoes should just begin to release juices.
   Tip Use a wide spatula or a tossing motion to keep the heat constant.
5. 5Deglaze and finish
   Add the seared beef back into the wok with the vegetables. Pour the prepared sauce over the mixture, deglazing the bottom of the wok. Toss rapidly for 30 seconds to coat everything in the glossy, savory reduction. Immediately fold in the crispy french fries to absorb the sauce without losing their crunch, then garnish with fresh cilantro and serve.
   Look for The sauce should thicken slightly and coat the beef and vegetables in a glossy sheen.
   Tip Add the fries at the very last second to ensure they remain texturally interesting.

The vegetables should look bright and slightly charred. When the sauce is added, it should bubble and thicken instantly, coating the beef, onions, and tomatoes in a rich, dark, and glossy glaze.

Common mistakes

One common mistake is overcrowding the wok, which drops the pan temperature and causes the beef to steam in its own juices rather than searing. Always work in batches if your wok is small.

Another error is overcooking the vegetables; they should only be in the pan for about a minute. Finally, adding the fries too early will result in a soggy texture, so always fold them in right at the very end.

How to tell it’s done

The beef should be cooked to a medium-rare or medium doneness to maintain its tenderness. Use an instant-read thermometer to ensure the thickest pieces reach an internal temperature of at least 145°F (63°C).

The vegetables should be vibrant and slightly blistered, indicating they have been exposed to high heat but are not mushy. The final dish should be glossy and steaming hot, with the fries providing a sturdy base for the saucy beef.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest