Cannabis Lomo Saltado

Ingredients

• 600 g 21.2 oz Beef tenderloin or rump (cut into 0.4-inch strips)
• 40 g 1.4 oz Cannabutter
• 2 piece 2 piece Tomatoes (cut into wedges)
• 1 piece 1 piece Red onion (cut into wedges)
• 1 piece 1 piece Yellow bell pepper (cut into strips)
• 3 cloves 3 cloves Garlic
• 1 piece 1 piece Aji Amarillo (yellow chili, or serrano)
• 3 tbsp 3 tbsp Soy sauce
• 2 tbsp 2 tbsp Oyster sauce
• 1 tbsp 1 tbsp Red wine vinegar
• 1 tsp 1 tsp Cumin
• 400 g 14.1 oz French fries (homemade or frozen, for serving)
• 200 g 7.1 oz White rice
• 3 tbsp 3 tbsp Cilantro (chopped)

Instructions

1. 1
   Heat cannabutter in a wok at very high heat until it lightly smokes.
2. 2
   Sear beef in batches at high heat—2 minutes per side. Remove.
3. 3
   Sauté onions, bell pepper, and garlic in the wok for 3 minutes.
4. 4
   Stir in soy sauce, oyster sauce, vinegar, and cumin.
5. 5
   Add tomatoes—only 1 minute, keep them slightly raw.
6. 6
   Return beef. Toss everything together—Lomo Saltado means 'salted jump'!
7. 7
   Sprinkle with cilantro. Serve immediately with fries and rice.

Pro Tips

• Cannabutter must be VERY hot—that's the basic rule for wok cooking.
• Sear beef in batches—never all at once, or it steams instead of searing.
• Fries IN the dish—it's Peruvian tradition, not a mistake!

Nutrition (estimated per serving)

Based on category averages. THC content depends on your strain and infusion method.

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