Lomo Saltado Inspired Huevos
Strips of beef and tomatoes served alongside ranchero eggs for a hearty breakfast.
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Ingredients
- 12 ounces Beef tenderloin, sliced into thin strips
- 4 pieces Large eggs
- 1 medium Red onion, sliced into thick wedges
- 2 large Roma tomatoes, deseeded and sliced
- 1 tablespoon Aji Amarillo paste
- 2 tablespoons Soy sauce (Sillao)
- 1 tablespoon Red wine vinegar
- 1/2 cup Ranchero sauce (warm)
- 1/4 cup Fresh cilantro, chopped
- 3 tablespoons Vegetable oil
- 2 cloves Garlic, minced
- 1 teaspoon Cornstarch
Instructions
- 1
Toss the beef strips with cornstarch, salt, and pepper; let sit for 10 minutes to ensure a crisp sear.
- 2
Heat a wok or heavy cast-iron skillet over high heat until smoking, then add 2 tablespoons of oil.
- 3
Sear the beef in small batches until deeply browned but medium-rare; remove and set aside.
- 4
In the same pan, flash-fry the onions for 1 minute, then add garlic and tomatoes until the tomatoes slightly soften but hold shape.
- 5
Deglaze the pan with soy sauce and red wine vinegar, stirring in the aji amarillo paste to create a glossy emulsion.
- 6
Return the beef to the pan, toss quickly with the sauce and half the cilantro, then remove from heat immediately.
- 7
In a separate non-stick skillet, fry the eggs sunny-side up until the edges are crispy and the yolks remain runny.
- 8
Plate by layering the Lomo Saltado next to the eggs, topping the eggs with warm ranchero sauce and remaining cilantro.
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