Peruvian Lomo Saltado (Stir-Fried Beef)
Peru’s beloved Chinese-Peruvian fusion dish: beef stir-fried with onions, tomatoes, and soy sauce, served over both French fries and rice. It’s the ultimate crossover plate.
Ingredients
- 1.5 lbs (680g) beef sirloin, cut into thick strips
- 1 large red onion, cut into thick wedges
- 2 medium tomatoes, cut into wedges
- 1 aji amarillo pepper (or 1 jalapeño), sliced
- 3 tablespoons soy sauce
- 2 tablespoons red wine vinegar
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon cumin
- Fresh cilantro, chopped
- French fries (homemade or frozen, cooked crispy)
- Steamed white rice
- Salt and pepper
Instructions
-
1
Season beef strips with salt, pepper, and cumin. Heat oil in a wok or large skillet over very high heat until smoking. Sear beef in batches (don’t crowd) for 1-2 minutes until browned but still pink inside. Remove and set aside.
-
2
In the same hot pan, stir-fry onion wedges for 2 minutes. Add garlic and aji pepper, cook 30 seconds. Add tomato wedges and cook just 1 minute (they should hold their shape).
-
3
Return beef to the pan. Add soy sauce and vinegar. Toss everything together over high heat for 30 seconds.
-
4
Toss in the hot French fries and cilantro. Give one final stir.
-
5
Serve immediately alongside white rice, with the fries nestled into the stir-fry.
