Pisco Infused Lomo Saltado

Ingredients

• 1.5 lbs Beef Tenderloin (cut into 1-inch strips)
• 1 large Red Onion (thickly sliced)
• 3 whole Roma Tomatoes (wedged and deseeded)
• 2 tablespoons Aji Amarillo paste
• 0.25 cup Peruvian Pisco (Acholado or Quebranta)
• 3 tablespoons Soy Sauce (premium dark)
• 2 tablespoons Red Wine Vinegar
• 4 cloves Garlic (minced)
• 0.5 cup Beef Stock (reduced)
• 0.5 cup Fresh Cilantro (chopped)
• 3 large Russet Potatoes (cut into fries)
• 0.5 cup Vegetable Oil

Instructions

1. 1

   Double-fry the potato batons in neutral oil until golden and crisp, then drain and season with fine sea salt.

2. 2

   Heat a heavy-bottomed carbon steel wok over high heat until smoking point; add oil and sear beef in small batches to achieve a deep Maillard crust without boiling the meat.

3. 3

   Add the sliced onions and garlic to the wok, tossing rapidly for 30 seconds to maintain a crisp texture while infusing the aromatics.

4. 4

   Carefully pour the Pisco around the rim of the wok and tilt toward the flame to ignite; allow the alcohol to burn off completely to leave a floral, grape essence.

5. 5

   Deglaze the pan with soy sauce, red wine vinegar, and aji amarillo paste, scraping the bottom to incorporate the fond.

6. 6

   Stir in the tomato wedges and beef stock, simmering for only 45 seconds to ensure the tomatoes soften but do not lose their structural integrity.

7. 7

   Toss in the prepared fries and half the cilantro, coating them quickly in the pan juices to absorb the savory emulsion.

8. 8

   Plate immediately and garnish with the remaining fresh cilantro, serving alongside steamed jasmine rice for the traditional starch pairing.