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.

150g beef tenderloin strips 1/4 red onion, sliced 1/2 tomato, sliced 1 small yellow chili (aji amarillo), finely chopped 1 clove garlic, minced 1 tbsp soy sauce 1 tbsp tamarind paste 1 tbsp red wine vinegar 1/2 tsp smoked paprika Salt and pepper to taste 50g cooked quinoa 1 tbsp olive oil Fresh cilantro, chopped for garnish Microgreens for plating