Tender slices of deeply seared beef, blister-y onions, juicy tomatoes, and crispy French-fried potatoes unite in this classic Chinese-Peruvian stir-fry.
The answer is to stir-fry all of the ingredients in small batches. Exactly how small depends on how hot your burner is. At both work and home, I'm lucky enough to have high-powered burners that give me some real heat, though it's still not as much as a wok really requires. On my burners, I was able to successfully make this dish by splitting the beef and onions into two batches each.
If you are willing to try to do a real stir-fry, flames and all, then you'll want to think through your kitchen ventilation in advance, since it will get incredibly smoky. You should probably alsoOkay, back to the beef. At this point, both the wok and the oil should be billowing smoke. Season the beef all over with salt, and add just enough to the pan so that it sears intensely without steaming itself.
What you'll notice after a few minutes on the platter is that the beef will release juices. Those juices are critically important to lomo saltado's sauce, so make sure to keep them.With the beef done, it's time to return the wok to the burner and get it smoking-hot again with even more oil. And, once again working in batches, sear the red onion.
The second is the small-batch stir-frying. Overcrowd the pan, and you'll steam the vegetables in their own moisture instead of searing them. So add just enough onion to the wok in each batch that it will sizzle and fry in the smoking oil.
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