Peru's iconic stir-fry combining tender beef with tomatoes, onions, and French fries in a bold soy-vinegar sauce. This beloved dish represents the Chinese-Peruvian fusion cuisine known as chifa, where strips of beef tenderloin are quickly seared at high heat with red onions, tomatoes, and aji amarillo peppers, then tossed with crispy French fries and finished with soy sauce and vinegar. Traditionally served over white rice with the fries both mixed into the stir-fry and served alongside, lomo saltado showcases Peru's multicultural culinary heritage in one spectacular plate.
0 of 16 ingredients checked
16 items
Season the beef tenderloin strips with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon ground cumin, tossing to coat evenly, then let rest at room temperature for 10 minutes.
Heat the vegetable oil for frying in a large heavy pot or deep fryer to 375°F over medium-high heat.
Pat the cut russet potatoes fries dry with paper towels to remove excess moisture.
Working in batches, carefully add the potato fries to the hot oil and fry for 5-6 minutes until golden brown and crispy, then drain on paper towels and season with salt.
Continue frying the remaining potato fries in batches until all are cooked, which should take about 12-15 minutes total.
Heat 1.5 tablespoons vegetable oil for in a large wok or wide skillet over high heat until smoking hot, about 2 minutes.
Add half of the seasoned beef tenderloin strips to the smoking hot wok in a single layer and without moving for 2 minutes until deeply browned on the bottom.
Flip the beef tenderloin strips and cook for 1 more minute, then transfer to a plate and repeat with the remaining 1.5 tablespoons oil and remaining beef.
Add the red onion wedges to the hot wok and for 2-3 minutes until slightly softened but still crisp.
Add the aji amarillo paste and garlic cloves to the wok and for 30 seconds until fragrant.
Add the ripe tomatoes wedges to the wok and for 2 minutes until they just begin to soften but still hold their shape.
Return the beef tenderloin strips to the wok along with the soy sauce, red wine vinegar, beef broth, remaining 1/2 teaspoon salt, remaining 1/2 teaspoon black pepper, and remaining 1/2 teaspoon ground cumin.
everything together over high heat for 2-3 minutes, tossing constantly, until the sauce reduces slightly and coats the beef and vegetables.
Add half of the crispy fried potato fries to the wok and toss gently for 1 minute to coat with the sauce while maintaining some crispness.
Remove from heat and stir in the chopped fresh cilantro, tossing once more.
Serve the peruvian lomo saltado immediately over the cooked white rice, with the remaining crispy fries on the side.
