Lomo Saltado (Peruvian Stir-fry)

Lomo Saltado is perhaps the most famous dish representing the genre and the name literally translates to “jumped loin.” “Lomo,” or loin, is a reference to the cut of meat that’s typically used. “Saltado,” on the other hand is a reference to the cooking technique, as stir-frying involves “jumping” the ingredients around the pan.

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INGREDIENTS

Lomo Saltado marinade

• 240 grams beef tenderloin sliced thinly
• 2 tablespoons soy sauce
• 2 tablespoons pisco
• 1 tablespoon oyster sauce
• 1 tablespoon red wine vinegar
• 1/2 teaspoon black pepper

For French Fries

• vegetable oil (for frying)
• 290 gramspotatoes (cut into 1/2-inch thick strips)
• 1 tablespoonred wine vinegar
• 1/2 teaspoonsalt
• cilantro (chopped)

For Stir-fry

• 2 tablespoons vegetable oil (divided in 2)
• 17 grams garlic (~3 large cloves, crushed & chopped)
• 8 grams ginger (finely minced)
• 100 grams red onion (sliced into wedges)
• 100 grams yellow bell pepper (~1/2 pepper, sliced)
• Aji Amarillo (or other spicy chili pepper, optional)
• 200 grams tomato (cut into thin wedges, seeds removed)
• Cilantro (for garnish)

STEPS

1. Add 1-inch of vegetable oil to a heavy bottomed pot and heat to 340 degrees F (170 C)
2. To make the marinade for the Lomo Saltado, mix the soy sauce, pisco, oyster sauce, red wine vinegar, and black pepper together in a bowl.
3. Add the sliced beef to a bowl and marinate with half of the sauce while you prepare the other ingredients.
4. To make the sauce for the fries, whisk together 1 tablespoon of red wine vinegar, 1/2 teaspoon of salt and some chopped cilantro.
5. When the oil is up to temperature, add the potatoes and cook until the french fries are golden brown (about 7 minutes).
6. To make the Lomo Saltado, add 1 tablespoon of oil to a large frying pan over high heat. When the pan is hot, add the marinated meat and stir-fry until the beef is almost (but not completely) cooked through. Transfer the beef into a bowl and set aside.
7. Add the remaining tablespoon of oil to the frying pan and add the garlic and ginger. Saute until the aromatics are fragrant (about 30 seconds).
8. Add the red onions and peppers and stir-fry until the onions are cooked through, but still hold their shape.
9. Add the tomatoes and beef back into the pan and then add the remaining marinade. Toss to coat evenly. The Lomo Saltado is done when the sauce has caramelized around the ingredients. Do not overcook this; otherwise, the tomatoes will leach out a bunch of liquid, making your stir-fry watery.
10. When the potatoes are done, drain and transfer them directly to the vinegar and cilantro sauce and toss them around to coat evenly.
11. Plate the beef with rice and fried potatoes and then garnish with the cilantro. Enjoy it with your favorite hot sauce if you want to add some extra heat.