Peruvian Lomo Saltado

Prep your vegetables by cutting the tomatoes and red onion into large wedges. Thinly slice the steak against the grain.

In a medium bowl, combine the sliced steak with 1 tablespoon of oil, salt, black pepper, paprika, oregano, cumin, cornstarch, and baking soda. Mix well to coat the steak and set aside.

To make the aji verde sauce, add the jalapeño, cilantro, mayonnaise, lime juice, garlic, a pinch of black pepper, and parmesan cheese to a blender.

Blend the sauce ingredients until smooth and creamy. Set aside.

Heat 1 tablespoon of oil in a hot wok or large skillet over high heat. Add the marinated steak in a single layer and sear until well-browned on all sides. Remove the steak from the wok and set aside.

Add the remaining 1 tablespoon of oil to the wok. Add the red onion wedges and sauté until slightly softened. Add the minced garlic and beef broth to deglaze the pan, scraping up any browned bits.

Add the tomato wedges to the wok, followed by the seared steak. Pour in the soy sauce, aji amarillo paste, vinegar, and sugar. Stir everything to combine.

Turn off the heat and gently fold in the cooked french fries and fresh chopped cilantro.

Serve the lomo saltado immediately with cooked white rice and the aji verde sauce.