Avant-Garde Peruvian Lomo Saltado

A modern twist on the classic Peruvian lomo saltado, this dish combines traditional flavors with innovative techniques and presentation, featuring sous-vide beef strips, tamarind-soy reduction, and crispy quinoa fries.

Steps

1. Season beef strips with salt, pepper, and smoked paprika. Vacuum-seal and sous-vide at 56°C for 1 hour.
2. Meanwhile, cook quinoa until crispy in olive oil on medium heat and set aside.
3. In a hot wok or skillet, sauté garlic and yellow chili until fragrant.
4. Add sliced onions and stir-fry for 2 minutes, then add tomato and cook for 1 minute.
5. Stir in soy sauce, tamarind paste, and red wine vinegar; reduce slightly to form a glossy sauce.
6. Remove beef from sous-vide, quickly sear in a hot pan for 30 seconds to develop a crust.
7. Combine beef with vegetables and sauce in the wok; toss to coat evenly.
8. Plate with crispy quinoa fries on the side, garnish with chopped cilantro and microgreens for a fresh finish.