A crusty French roll packed with wok-seared beef and the classic quick toss of red onion and tomato. It’s fast, juicy, and loud-in-the-wok in the best way—pure Peruvian street-food energy in your hands.
Cut the beef tenderloin into thin strips and dry the surface with paper towels. Cut the red onion into thick slivers, the tomato into firm wedges, the ají amarillo into strips, and crush the garlic.
Season the beef
Turn what you find into an experience you can actually bring to your kitchen.
Heat the vegetable oil in a wok until it lightly smokes. Stir-fry the beef for 2 to 3 minutes, in one layer if possible, until browned outside and juicy inside.
Add the red onion and ají amarillo for 1 minute. Add the tomato and the soy-vinegar mixture; stir-fry for 45 seconds more, just until everything is glossy and the tomato still holds its shape.
Open the French rolls without cutting all the way through and toast them for 2 minutes, just to wake up the crust. The bread should be warm and crisp, not dry.
Fill each French roll with the hot lomo saltado and finish with chopped cilantro. Close it lightly, let the juices soak into the crumb, and serve right away before the bread loses its crunch.
