Lomo Saltado (Peruvian Beef and Potato Stir Fry)

Submitted by Nif_H

"People are often surprised to learn that Peruvian cuisine has a strong Chinese influence. A large Chinese immigrant community in Lima has given rise to a unique fusion of Incan, European and Asian cuisine called chifa cooking. Lomo saltado, a stir fry of beef and French fries over rice, is the ultimate example. I did not include the rice or French fry cooking time. Enjoy!"

 

• Ready In: 30mins
• Ingredients: 11
• Serves: 4

ingredients

• 680.38 g beef tenderloin
• 44.37 ml oil
• 1 red onion, thinly sliced
• 2-3 garlic cloves, minced
• 2-3 ajis amarillos chili peppers (Peruvian peppers) or 2-3 other chili peppers, seeded and cut into strips
• 3 roma tomatoes, seeded and cut into strips
• 59.14 ml soy sauce
• 44.37 ml red wine vinegar
• salt and pepper, to taste
• 453.59 g French fries, freshly cooked
• 1419.54 ml hot cooked rice

directions

1. Cut the beef against the grain into strips about 2 inches long and 1/4 inch thick. Get all of your ingredients ready and close at hand. Prepare the French fries and rice and keep hot.
2. Heat the oil over high flame in a large pot or wok until it shimmers. Add the beef and stir fry until it is just cooked through, 1 to 2 minutes. Remove to a plate and set aside.
3. Add more oil to the pot or wok if needed and return it to high heat. Add the onion, peppers and garlic and stir fry until the onion is cooked through, but still a little crunchy, 2 to 3 minutes.
4. Add the tomatoes, soy sauce, vinegar, salt and pepper and stir fry for about 1 minute more. Return the beef to the pot or wok, along with the French fries and toss everything together to heat through and mingle the flavors. Adjust seasoning with salt and pepper.
5. Place a big scoop of rice on each diner's plate and serve the lomo saltado over the rice.

6. VARIATIONS:

7. Versions of lomo saltado vary widely. Try seasoning the dish with some ground cumin, oregano, chopped parsley or chopped cilantro. Omit the vinegar or substitute a squeeze of lemon juice.
8. Ajís amarillos chiles lend a unique, especially Peruvian, flavor to this dish. Other chiles (jalapeño, serrano) can be used, but the flavor won't be the same. Or just use a red or green bell pepper for a mild dish.
9. Try adding a shot or two of pisco brandy at the end and flame it for a dramatic finale.

Reviews

[rpgaymer]

Well this is probably the strangest stir-fry I've ever eaten, but it's so delicious. I loved the fries in here, and the sauce was superb. This dish definitely tastes like a fusion of Asian and Latino cuisines- two of my favorites. I enjoyed it and will be making it often.

 

[teresas]

This was not only delicious but very interesting...my SIL took a trip down to Peru with his dad and enjoyed this dish with some locals...like most authentic dishes this is a one of a kind...there are so many different recipes that you really can't mess it up...the rest of the family was not so sure that it would work out and be tasty...me...I have learned to trust my SIL and his taste buds...the end result was...WOW!

 

[Da Huz]

Made lomo saltado from a cookbook and was going to post it but this recipe is almost exactly the same (my recipe used a bit more vinegar than this one). It turned out delicious!

 

[Erich J]

Excellent! Flavors were delicious. I marinated the sliced tenderloin for 25 minutes in cumin, coriander, oregano, parsley, olive oil, haucatay, and aji panca (a variation on the recipe's variations). I substituted 1 tablespoon of ajis amarillos paste for the pepper. The meat was sooo tender.

 

[Maito]

Good dish. I used less oil and a half tablespoon of ahi amarillo paste. This was tons of meat for us, subbing portabellos for half of it would surely be great. You could probably also successfully use a lower grade of steak. I think I will try the leftovers with parsley or cilantro, lime and some smoked paprika. Your other variations sound good too.