Lomo Saltado - Lucero Vílchez Cocina

Subscribe to my channel 👉 https://goo.gl/7zgUKi 👈 Follow me on social media: Web: www.lucerovilchezcocina.com Facebook: https://goo.gl/gVUxMr Instagram: https://goo.gl/FdiuUV Ingredients: 600g sirloin steak 2 red onions, cut into thick julienne strips 2 yellow peppers, cut into thin julienne strips 2 medium tomatoes, peeled and cut into six Finely chopped cilantro 1 bunch of green onion or spring onion, the green part chopped SAUCE Ingredients: 200ml beef stock or the juice that comes out when sautéing the meat 6 tbsp soy sauce (green kikoman) 3 tbsp Vinegar 2 Tbsp oyster sauce 4 large potatoes Butter Olive oil Preparation: 1. Clean the pork loin and cut it into medium cubes. Season with salt and pepper. 2. Heat a skillet until smoking. Add vegetable oil and let it smoke again. 3. Brown the meat in batches (without filling the skillet) on one side for approximately 45 seconds. At this point, vigorously move the skillet back and forth to ignite the meat and smoke it. When the meat is ready, remove from the skillet and set aside. 4. Repeat the process with the remaining meat. 5. In the same skillet (without cleaning it), sauté the onions and aji amarillo pepper. Do not overcook them so they remain crunchy. Set aside. 6. Add the sauce and reduce slightly until it becomes a glaze. Add the tomatoes and return the meat. Heat and return the onions and chili to the heat. 7. Finally, add the spring onion and cilantro. 8. For the potatoes: you can fry them or, better yet, steam them. Cut them into slices. Heat a pan with olive oil and butter, and brown the potatoes on both sides. 9. Serve the stir-fry with white rice and the golden potatoes as a garnish.