Entree: Peru – Andean Highlands – Lomo Saltado (Stir-fried beef with onions, tomatoes, and fried potatoes served with rice)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 40 min

Ingredients

- 1 lb (454 g) beef sirloin, sliced into 1/2-inch strips
- 2 tbsp (30 ml) vegetable oil, divided
- 1 lb (454 g) russet potatoes, peeled and cut into 1/2-inch fries
- 3 cloves garlic (about 9 g), minced
- 1 large red onion, about 8 oz (225 g), cut into thick wedges
- 2 medium tomatoes, about 8 oz (225 g), cut into wedges
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) red wine vinegar
- 1 tbsp (15 ml) aji amarillo paste
- 1/4 cup (60 ml) beef broth or water
- 2 tbsp (8 g) fresh cilantro, chopped
- Salt and freshly ground black pepper to taste
- Vegetable oil for frying, about 2 cups (480 ml)
- 2 cups (370 g) long-grain white rice, uncooked (for serving)

Instructions

1. Rinse rice and cook according to package directions; keep warm.
2. Heat oil in a deep pan to 350°F (175°C). Fry the potato sticks in batches until golden and crisp, about 5–7 minutes per batch. Drain on paper towels and season lightly with salt.
3. Season the beef with salt and pepper. In a large wok or heavy skillet, heat 1 tbsp (15 ml) vegetable oil over very high heat until shimmering.
4. Add beef in a single layer and sear quickly, about 1–2 minutes per side until browned but still medium-rare. Remove beef and set aside.
5. In the same pan, add remaining 1 tbsp (15 ml) oil. Add minced garlic and stir 15–30 seconds until fragrant, then add red onion and stir-fry 1–2 minutes until beginning to soften but still crisp.
6. Add tomato wedges and stir 30–45 seconds to warm but not break down completely.
7. Return beef to the pan. Add soy sauce, red wine vinegar, aji amarillo paste, and beef broth; toss vigorously to combine and heat through for 1 minute. Adjust seasoning with salt and pepper.
8. Fold in fried potatoes and chopped cilantro just before serving to retain crispness. Serve immediately over cooked white rice.