This is a delicious and savory stir-fry dish with a fusion of Peruvian and Chinese flavors.
1 pound (450g) beef sirloin or tenderloin, sliced into thin strips
1 red onion, thinly sliced
2 tomatoes, sliced into wedges
1 red bell pepper, sliced into strips
1 green bell pepper, sliced into strips
3 cloves garlic, minced
1 teaspoon cumin powder
1 teaspoon coriander powder
3-4 whole cloves
1/2 teaspoon turmeric powder
1/2 teaspoon thyme leaves
1/2 teaspoon guajillo powder (adjust to your spice preference)
1/2 teaspoon dried oregano
1/2 teaspoon cumin seeds
1/2 teaspoon garlic powder
2 tablespoons soy sauce
2 tablespoons red wine vinegar
2 tablespoons vegetable oil
Salt and black pepper to taste
French fries (homemade or frozen)
Fresh cilantro leaves for garnish
Cooked white rice, for serving
In a large bowl, marinate the sliced beef with the cumin powder, coriander powder, cloves, turmeric powder, thyme leaves, guajillo powder, dried oregano, cumin seeds, garlic powder, soy sauce, and red wine vinegar. Mix well, cover, and refrigerate for at least 30 minutes to allow the flavors to meld.
Heat one tablespoon of vegetable oil in a large skillet or wok over high heat.
Add the marinated beef and stir-fry for a few minutes until it's cooked to your desired level of doneness. Remove the beef from the skillet and set it aside.
In the same skillet, add another tablespoon of vegetable oil.
Add the minced garlic and stir-fry for about 30 seconds until fragrant.
Add the sliced onions, red and green bell peppers, and tomatoes to the skillet. Stir-fry for a few minutes until the vegetables are slightly softened but still crisp.
Return the cooked beef to the skillet and stir to combine with the vegetables.
Season with salt and black pepper to taste.
In a separate pan, cook the French fries until they are golden and crispy.
Serve the Lomo Saltado hot, garnished with fresh cilantro leaves, and alongside the French fries and cooked white rice.