Lomo Saltado (Peruvian Beef and Potato Stir Fry)
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:
- 1 1⁄2 lbs beef tenderloin
- 3 tablespoons 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
- 1⁄4 cup soy sauce
- 3 tablespoons red wine vinegar
- salt and pepper, to taste
- 1 lb French fries, freshly cooked
- 6 cups hot cooked rice
- 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.
- 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.
- 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.
- 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.
- Place a big scoop of rice on each diner's plate and serve the lomo saltado over the rice.
- 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.
- 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.
- Try adding a shot or two of pisco brandy at the end and flame it for a dramatic finale.
MY PRIVATE NOTES
RECIPE MADE WITH LOVE BY
JOIN THE CONVERSATION
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.Reply
What an interesting and yummy recipe. Putting french fries into a stir-fry was a bit scary to me, and then serving it all over rice was, too! It was really very tasty. The flavors and textures really blended together nicely. The fries still retained some of their crispiness, too. I'm glad I tried this.Thanks!Reply