Lomo Saltado

Method

1. Slice the beef steak into thin strips and marinate them in soy sauce for at least 10 minutes while you prepare the remaining ingredients.
2. Cut the onion into thick wedges and slice the tomatoes into quarters, then slice the aji amarillo into thin strips.
3. Heat a wok or heavy skillet over very high heat until it begins to smoke, which is essential for achieving the characteristic charred, stir-fried flavor of lomo saltado.
4. Add the beef steak strips to the hot wok and sear them for 4-5 minutes, tossing frequently, until they develop a deep brown crust on the outside.
5. Add the onion wedges and aji amarillo strips to the wok and stir-fry vigorously for 5-6 minutes until the onion softens slightly but retains a pleasant bite.
6. Pour in the remaining soy sauce, add the tomato quarters, and toss everything together over high heat for 3-4 minutes until the tomatoes soften and release their juices into a savory sauce.
7. Serve the lomo saltado immediately directly from the wok to preserve the bold, smoky wok-charred flavors.