Peruvian Beef Stir-Fry (Lomo Saltado)

Lomo Saltado is one of Peru’s most beloved national dishes, showcasing the country’s unique fusion of Peruvian and Chinese (Chifa) culinary influences. It’s a savory, tangy, and satisfying stir-fry of marinated beef, onions, and tomatoes, all brought together in a soy-vinegar sauce. Uniquely, it’s traditionally served with both rice AND french fries—often with the fries tossed right into the stir-fry at the end.

Ingredients:

• 1 lb (450g) sirloin steak, cut into bite-sized strips against the grain
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon red wine vinegar
• 1 teaspoon ground cumin
• Salt and freshly ground black pepper
• 2 tablespoons vegetable oil, divided
• 1 large red onion, cut into thick wedges
• 2 ripe but firm Roma tomatoes, cut into thick wedges
• 1 aji amarillo pepper, seeded and thinly sliced (or ½ a jalapeño for a different kind of heat)
• ¼ cup chopped fresh cilantro
• For Serving: Cooked white rice and hot, crispy french fries (frozen or homemade)

Instructions:

1. Marinate the Beef: In a medium bowl, toss the beef strips with the minced garlic, 1 tablespoon of the soy sauce, the cumin, and a pinch of salt and pepper. Let it sit for about 20 minutes at room temperature to marinate.
2. Prepare Sides: While the beef marinates, cook your white rice and prepare your french fries according to your preferred method so they are hot and ready when the stir-fry is done.
3. Sear the Beef: Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat until it’s almost smoking. Add the beef in a single layer (work in batches if needed to avoid crowding the pan). Sear for 1-2 minutes per side until nicely browned but still slightly rare on the inside. Remove the beef from the pan and set it aside.
4. Stir-Fry the Vegetables: Add the remaining 1 tablespoon of oil to the hot skillet. Add the red onion wedges and the aji amarillo (or jalapeño) slices. Stir-fry for 2-3 minutes until the onion is crisp-tender and slightly charred at the edges.
5. Create the Sauce: Add the tomato wedges to the pan and cook for 1 minute. Pour in the remaining 1 tablespoon of soy sauce and the red wine vinegar. Stir to combine, scraping up any browned bits from the bottom of the pan.
6. Combine and Serve: Return the seared beef to the skillet. Add the fresh cilantro and the hot french fries. Toss everything together for about 30 seconds to coat the fries in the sauce. Serve immediately, alongside a scoop of white rice.