Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 2 large Yukon Gold potatoes into thick fry-like pieces, then in a large bowl, toss the potato pieces with 2 tablespoons of olive oil, 1.5 teaspoons of sumac, and 1/2 teaspoon of salt.

2. 2

   Prepare the creamy aji verde by blending 1 large deseeded aji amarillo or jalapeño, 1/2 cup of packed cilantro, 2 cloves of garlic, 2 tablespoons of lime juice, 1/4 cup of crumbled queso fresco, 1/4 cup of evaporated milk, and 2 tablespoons of olive oil with 1/4 teaspoon of salt until smooth.

3. 3

   Heat a wok over high heat with 2 tablespoons of olive oil, then add the seasoned potato pieces and wok-fry them for 8-10 minutes, stirring occasionally, until they are golden brown and cooked through, then remove them from the wok and set aside.

4. 4

   Add 1 additional tablespoon of olive oil to the hot wok, then add 500 grams of beef sirloin strips and stir-fry for 2-3 minutes until browned on all sides, then remove the beef and set it aside, reserving any juices in the wok.

5. 5

   In the same hot wok, add 1 large red onion cut into thick wedges and 4 minced garlic cloves, stir-frying for 2 minutes until fragrant and slightly softened, then add 2 tablespoons of aji amarillo paste and stir-fry for 1 minute more.

6. 6

   Return the beef to the wok, then add 2 medium tomatoes deseeded and cut into wedges, 3 tablespoons of soy sauce, and 1 tablespoon of white vinegar, tossing everything together quickly for 1 minute until well combined and the tomatoes are slightly warmed.

7. 7

   Gently fold in 1/4 cup of chopped cilantro and the cooked sumac-kissed potatoes, tossing briefly to combine all the ingredients.

8. 8

   Serve the Wok-Tossed Peruvian Lomo immediately, drizzled generously with the creamy aji verde.