Lomo Saltado Inspired Huevos

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
• 0.5 cup Ranchero sauce (warm)
• 0.25 cup Fresh cilantro, chopped
• 3 tablespoons Vegetable oil
• 2 cloves Garlic, minced
• 1 teaspoon Cornstarch

Instructions

1. 1

   Toss the beef strips with cornstarch, salt, and pepper; let sit for 10 minutes to ensure a crisp sear.

2. 2

   Heat a wok or heavy cast-iron skillet over high heat until smoking, then add 2 tablespoons of oil.

3. 3

   Sear the beef in small batches until deeply browned but medium-rare; remove and set aside.

4. 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. 5

   Deglaze the pan with soy sauce and red wine vinegar, stirring in the aji amarillo paste to create a glossy emulsion.

6. 6

   Return the beef to the pan, toss quickly with the sauce and half the cilantro, then remove from heat immediately.

7. 7

   In a separate non-stick skillet, fry the eggs sunny-side up until the edges are crispy and the yolks remain runny.

8. 8

   Plate by layering the Lomo Saltado next to the eggs, topping the eggs with warm ranchero sauce and remaining cilantro.