PeruLatin America

Lomo Saltado

Name: Lomo Saltado
Total time: 1 h
Yield: 4 servings
Ingredients: 680 g Beef sirloin steak, cut into thick strips; 1½ tsp Table salt, divided; ½ tsp Ground black pepper; ½ tsp Ground cumin; 2 tbsp Vegetable oil, for the stir-fry; 3 cloves Garlic, minced; 1 Red onion, cut into thick wedges; 30 g Jalapeño peppers, seeded and cut into strips; 300 g Roma tomatoes, cut into wedges; 3 tbsp Soy sauce (all-purpose); 2 tbsp Red wine vinegar; ¼ cup Cilantro, chopped; 680 g Russet potatoes, cut into fries; 4 cups Vegetable oil, for frying the potatoes; 1½ cups Long-grain white rice, uncooked, for serving

1 hrServes 4$62.31

Strips of beef are seared very hot, then tossed with red onion wedges, tomato, chile, garlic, soy sauce, and vinegar until just juicy and served over french fries with rice, a dish of Chinese-Peruvian (chifa) roots. Jalapeño stands in for ají amarillo, which is unpriced at the reference store.

Ingredients

680 gBeef sirloin steakcut into thick stripsBuy 1.5 lb
1½ tspTable saltdividedBuy 1 canister
½ tspGround black pepperBuy 1 jar
½ tspGround cuminBuy 1 jar
2 tbspVegetable oilfor the stir-fryBuy 3 bottles
3 clovesGarlicmincedBuy 1 head
1Red onioncut into thick wedgesBuy 0.44 lb
30 gJalapeño peppersseeded and cut into stripsBuy 0.07 lb
300 gRoma tomatoescut into wedgesBuy 0.67 lb
3 tbspSoy sauce (all-purpose)Buy 1 bottle
2 tbspRed wine vinegarBuy 1 bottle
¼ cupCilantrochoppedBuy 1 bunch
680 gRusset potatoescut into friesBuy 1.5 lb
4 cupsVegetable oilfor frying the potatoes
1½ cupsLong-grain white riceuncooked, for servingBuy 1 bag

Substitution

Jalapeño peppers in place of “Ají amarillo paste, 1 tbsp”. Jalapeño, stated by weight, replaces ají amarillo, which is unpriced at the reference store; it gives similar moderate heat but lacks the fruity yellow-chile flavor.

Method

Cook the rice according to its package directions.
Fry the potatoes in the oil at 325°F (165°C) until tender, then at 375°F (190°C) until golden; drain and salt lightly.
Season the beef with the remaining salt, the pepper, and the cumin and sear it in batches in 2 tbsp oil in a smoking-hot wok, about 1 minute per batch; set aside.
Stir-fry the garlic, onion, and chile for 1 minute, add the tomato, and return the beef.
Pour the soy sauce and vinegar around the edge of the wok, toss for 30 seconds, and sprinkle with cilantro.
Serve over the fries with rice alongside.