Peruvian Lomo Saltado

Ingredients

• 1lb sirloin steak cut in thin slices
• Pepper for the meat
• 3 tablespoons vegetable oil
• 1 small red onion cut in thick slices
• 3 plum tomatoes cut in thick slices

SOY SAUCE MIX

• 2 tablespoons low sodium Chinatown soy sauce
• 3 tablespoons red wine vinegar
• ⅓ cup no sodium Herb ox beef broth (from granules)
• 2 teaspoons cumin

• 2 green onions sliced
• 2 cups French fries, freshly fried

AJI SAUCE

• ½ head Iceberg Lettuce, washed, torn and dried
• 1 whole jalapeno, stem cut off [for less spice, deseed, and de-vein]
• ½ cup mayonnaise
• ¼ lemon, juiced
• ½ head of cilantro leaves

Directions

To make French fries, peel and cut russet potatoes. Soak them in water for a couple of hours. This takes the starch out and allows them to be crispier. Drain, dry and fry.

Season the beef with pepper.

Add soy sauce, vinegar, beef broth and cumin in a bowl together.

Put a pan over very high heat.

Add oil and on very high heat cook half the meat, brown on one side, flip over and cook for an additional 2 minutes. Remove meat and repeat with second half. Stir in the onion and cook for about 2 to 3 minutes. Add the tomatoes and cook for just a minute. The tomatoes should hold their shape. Stir in soy sauce mixture. Add salt and pepper to taste Turn off the heat, toss with French fries Add chopped cilantro, green onion and serve with brown rice and Aji sauce

To make Aji sauce, add the iceberg lettuce, jalapeno, mayonnaise, lemon juice, and ½ head of cilantro to the food processor and combine until completely smooth. Let sit for a few hours in the fridge allowing flavors to combine.