Summer is such a great time for a stir-fry. Fresh in-season vegetables scream ‘stir-fry me’ out at you as you walk through the farmer’s market or grocery store. In fact, a few heads of broccoli where screaming at me the other day, so I took them home and made a quick stir fry with Hoison sauce. Hoison sauce adds a nice sweet and salty flavor to any veggies. Don’t be afraid to also add a few pinches of dried red pepper flake or fresh sliced chile peppers. I love stir-frying. I actually love it even more when done outside. I fire up my charcoal grill which has a fantastic, large wok insert. The wok gets incredibly hot over the coals, much hotter than I could ever get it on my flattop electric stove. It’s perfect for stir-frying anything, and quickly. If you have a 22″ Weber charcoal grill I can’t recommend the wok enough.
My favorite thing to make with a wok (and of course you can make it indoors with a wok on the stovetop) is stir-fry, and in particular, stir-fry with a Mongolian Grill stir-fry sauce. Just cook anything you want, like beef, chicken, shrimp, pork. Add some veggies. And just as everything is about done, add some of this magical sauce. Let it get warm then serve. That’s it!
I cooked with a wok on my Weber Performer grill. The Performer is big, easy to light, and it has a very welcomed work table. Weber has come out with their Gourmet BBQ System, which fits several of Weber’s grills, but mainly the 22 1/2″ charcoal grills like the Performer. The system lets you cook with anything from a wok to a pizza stone. I love it.
I make a double (or even more) batch of this sauce and keep it in the fridge. If you prep all the meats ahead of time, you can have an easy-to-make dinner in no time.
I cannot say enough about just how great this lomo saltado tasted. It was absolutely fantastic, and surprisingly took only minutes to prepare. The incredible flavors reminded me so much of my years living in Peru. And although there are a lot of variations on this dish, it comes down to great beef stir-fried with onions and tomatoes, served with fries or potato wedges and occasionally rice. It’s a wonderful example of the Asian influences on Peruvian cuisine.
One of these keys to a great lomo saltado is the Peruvian aji amarillo pepper. It has a distinct flavor that is almost fruity, with just a bit of heat. If you cannot find aji amarillo peppers you can use aji amarillo paste, which is easier to find in specialty stores. And in a pinch, use a habanero pepper instead.
I cooked this wonderful lomo saltado on the Weber Performer grill using the wok insert. It is an amazing way to do stir-fry. Easy clean up, and super high heat.
Note: Cook time does not include the time to heat the fries or make the rice.
1 lb tender steak (sirloin or better)
2 tablespoons vegetable oil, divided
Kosher salt and freshly ground pepper
2 garlic cloves, minced
1 red onion, sliced thick
2 tomatoes, sliced thick
1 tablespoon aji amarillo paste (see note), or 1 aji amarillo pepper, seeded and minced
3 tablespoons soy sauce
3 tablespoons red wine vinegar
1/2 cup fresh cilantro, chopped
2 cups cooked steak French fries
1 cup white rice, cooked
Note: Aji amarillo paste is a paste of the Peruvian aji pepper. It can be found jarred in most South American specialty stores. If you cannot find it substitute a large, seeded and minced habanero pepper.
Slice the steak very thin. I find it easier to do this if you first put the steak into the freezer for 30 minutes to an hour before slicing.
Heat a wok over high heat.
Toss steak slices with 1 tablespoon of oil and season with salt and pepper.
Add to the wok and stir fry for 10 minutes, getting the meat almost done completely through and nicely golden in color.
Add garlic, onion and tomato slices, and aji pepper. Stir fry for 3-4 minutes.
Drizzle the soy sauce and vinegar along the size of the wok and stir all ingredients well, stir frying.
Season to taste with salt and pepper and serve hot along with fries and rice.