Tallarin Saltado

Ingredients

• 1 lb Beef sirloin, sliced into strips
• 12 oz Spaghetti or egg noodles
• 1 large Red onion, sliced into wedges
• 2 medium Roma tomatoes, sliced into wedges
• 4 tbsp Soy sauce (Sillao)
• 2 tbsp Red wine vinegar
• 1 tbsp Aji Amarillo paste
• 1 tsp Ginger, minced
• 3 cloves Garlic, minced
• 0.5 cup Green onions, chopped
• 0.25 cup Fresh cilantro, chopped
• 3 tbsp Vegetable oil

Instructions

1. 1

   Cook the noodles in a large pot of boiling salted water according to package directions until al dente, then drain and set aside.

2. 2

   Heat 2 tablespoons of oil in a large wok or skillet over high heat until smoking.

3. 3

   Add the beef strips in batches, searing them quickly until browned on the outside but still tender; remove beef from the pan and set aside.

4. 4

   In the same pan, add the remaining oil and stir-fry the onions and ginger for about 2 minutes until the onion edges are slightly charred.

5. 5

   Add the garlic, tomatoes, and aji amarillo paste, sautéing for another 2 minutes until the tomatoes begin to soften.

6. 6

   Return the beef to the pan and pour in the soy sauce and red wine vinegar, tossing everything to combine.

7. 7

   Add the cooked noodles to the wok, tossing vigorously to ensure the noodles are well-coated in the sauce.

8. 8

   Turn off the heat and stir in the green onions and cilantro before serving immediately.