Entree: Peru – Afro-Peruvian – Lomo Saltado (Peruvian stir-fry of marinated beef with onions, tomatoes, and fried potatoes served with rice)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 1 lb (454 g) flank steak or sirloin, thinly sliced across the grain
- 3 tbsp (45 ml) vegetable oil, divided
- 2 large russet potatoes, peeled and cut into fries (about 1 lb / 450 g total)
- 1 large red onion, cut into thick wedges
- 2 medium tomatoes, cut into wedges
- 2 cloves garlic, minced
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (30 ml) red wine vinegar
- 1–2 tbsp (15–30 g) aji amarillo paste or yellow chili paste (optional for authentic color and heat)
- 1 tbsp (15 ml) Worcestershire sauce (optional)
- 1/4 cup (15 g) chopped fresh cilantro or parsley for garnish
- 2 scallions, thinly sliced on the diagonal
- Salt and freshly ground black pepper to taste
- Cooked white rice, for serving (about 4 cups cooked)

Instructions

1. Pat the sliced beef dry and season lightly with salt and pepper. Toss beef with soy sauce and aji amarillo paste if using; set to marinate 10 minutes.
2. Heat 2 tbsp (30 ml) vegetable oil in a heavy skillet or wok over high heat. Working in batches if needed, fry the potato fries until golden and crisp, about 6–8 minutes. Drain on paper towels and keep warm; add more oil if necessary.
3. In the same skillet over high heat, add the remaining 1 tbsp (15 ml) oil. Add the marinated beef in a single layer and sear quickly, about 1–2 minutes per side until browned but still tender. Remove beef and set aside.
4. Reduce heat to medium-high. Add garlic and onion to the pan and stir-fry 1–2 minutes until the onion begins to soften but still has bite.
5. Add tomato wedges and cook 30–45 seconds to warm through; return the seared beef to the pan.
6. Stir in red wine vinegar and Worcestershire sauce if using; toss everything together for 30–60 seconds so flavors meld. Adjust seasoning with salt and pepper.
7. Gently fold in the fried potatoes and scallions, tossing briefly to combine without breaking the fries.
8. Transfer to a serving platter, garnish with chopped cilantro or parsley, and serve immediately with steamed white rice.