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Lomo Saltado

Lomo Saltado

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  • 1 14.5-ounce can low-salt beef broth
  • 1 cup long-grain white rice
  • 1/2 cup frozen corn kernels, thawed
  • Olive oil for frying plus 2 1/2 tablespoons olive oil
  • 1 1/2 pounds russet potatoes, scrubbed (unpeeled), cut into 1/2-inch-thick rounds, then cut crosswise into 1/2-inch strips
  • 1 1/2 pounds beef tenderloin steaks, cut crosswise into 1/4-inch-thick strips
  • 1 red onion, cut through stem end into 8 wedges, peeled
  • 3 tomatoes, each cut into 8 wedges
  • 3 tablespoons minced ají amarillo chile from jar* or minced seeded red jalapeño chiles
  • 1/2 cup chopped fresh cilantro
  • 2 1/2 tablespoons white wine vinegar

Recipe Preparation

  • Boil broth in small saucepan until reduced to 1 cup, about 8 minutes. Set aside.

  • Bring 2 cups water and 1 teaspoon salt to boil. Add rice. Cover; reduce heat and cook about 15 minutes. Mix in corn. Cover; let stand 5 minutes, then fluff rice with fork.

  • Meanwhile, heat enough oil in large deep nonstick skillet to reach depth of 1/8 inch. Add potatoes and cook until tender, about 10 minutes. Drain on paper towels.

  • Heat 2 1/2 tablespoons oil in heavy large skillet over high heat. Add beef; sauté until brown, 1 to 2 minutes. Using slotted spoon, transfer beef to plate. Add onion to same skillet and cook until beginning to soften, turning with tongs, about 2 minutes per side. Add tomatoes, chile, cilantro, soy sauce, vinegar, and reduced broth and cook 2 minutes to soften tomatoes. Add beef and potatoes; toss to heat through. Spoon beef-potato mixture into shallow soup bowls. Serve rice mixture alongside.

  • * A Peruvian chile; sold at Latin markets.

Reviews Section

Easiest Way to Cook Lomo Saltado Perfect

Lomo Saltado – Peruvian Lomo Saltado. featured in Fries Around the World. Kiano Moju, Matthew Johnson & Alix Traeger. I first encountered Lomo Saltado in a small Latin restaurant in my area where it quickly became a favorite. Build your foundation and expand your culinary repertoire by experimenting with dishes and recipes that interest you.

Lomo saltado is a Peruvian stir fry dish composed of marinated strips of sirloin, red onion and With lomo saltado, this is the first time we are featuring a cuisine that is recognized as an integral part of a. I put a healthier spin on Lomo Saltado (Peruvian Beef Stir Fry) one of my favorite Peruvian dishes! I took one of Peru's most emblematic dishes, "Lomo Saltado" and lightened it up a bit – without losing. Delicious Lomo Saltado formula and technique is a culmination of the little recommendations I have discovered within the last 4 years. Lomo Saltado happens to be a weekend cooking challenge, that is to state you`ll need a handful of hours to perform it, but once you`ve got the process down you can fry multiple order at the same time for family picnics or simply to have cold areas to consume from the ice box on a whim.

In this case, I am likely to show you making Lomo Saltado DIY with simple ingredients, just like Chinese restaurants. My Lomo Saltado recipe is the better on earth!

I will also teach you how to make use of up leftover steamed rice and make it into an appetizing, cheap, and flavorful meal for the whole family!

I attempted using somewhat less water than normal, which has been proposed elsewhere. It helped a little occasionally, but different times, I had to incorporate more and more water while the quinoa was cooking. Then, the dry quinoa absorbed way too much of the dressing I added later.

How to cook Lomo Saltado?

Whether you live by yourself or are an active parent, finding enough time and power to get ready home-cooked dishes can look just like a challenging task. At the conclusion of a hectic day, eating dinner out or buying in may feel just like the fastest, easiest option. But ease and processed food can take a substantial toll on your mood and health.

Eateries usually offer more food than you must eat. Several restaurants serve amounts which are two to three times greater compared to suggested dietary guidelines. That encourages you to consume more than you would in the home, adversely affecting your waistline, blood stress, and threat of diabetes.

When you ready your possess meals, you’ve more control over the ingredients. By cooking yourself, you can make sure that you and your loved ones eat fresh, healthful meals. It will help you to check and experience healthy, boost your energy, secure your fat and temper, and enhance your sleep and resilience to stress.

You can make Lomo Saltado using 26 ingredients and 8 steps. Here is how you cook it.

Ingredients of Lomo Saltado:

  1. You need of Potatoes.
  2. You need 1 pound of potatoes.
  3. You need 1 quart of water.
  4. You need 1 tablespoons of kosher salt for soaking.
  5. It’s 1 pint of peanut oil to fry in.
  6. Prepare To taste of salt after frying.
  7. You need To taste of ground black pepper after frying.
  8. It’s of Stirfry.
  9. Prepare 2 of large green bell peppers.
  10. You need 2 tablespoons of extra virgin olive oil.
  11. Prepare 1 of large onion.
  12. Prepare 15 ounces of diced tomatoes.
  13. You need 1 pound of round eye steak.
  14. It’s To taste of salt.
  15. You need To taste of ground black pepper.
  16. Prepare 1 tablespoon of minced garlic.
  17. Prepare 1 tablespoon of aji yellow pepper paste.
  18. You need 1/2 teaspoon of ground cumin.
  19. You need 3 tablespoons of soy sauce.
  20. Prepare 2 tablespoons of vinegar.
  21. It’s of Rice.
  22. It’s 2-1/2 cups of beef broth 1st add.
  23. You need 1-1/2 cups of beef broth 2nd add.
  24. Prepare 1 teaspoon of salt.
  25. It’s 1 cup of rice.
  26. It’s 1 tablespoons of extra virgin olive oil.

Peruvian-style comfort food at its absolute best. Now all you need to accompany this lomo saltado recipe is a tall glass of ice cold soda. El lomo saltado de carne es uno de los platos estandartes de la gastronomía peruana. Es el que mejor representa la fusión de sabores de la cocina peruana con la cocina china-cantonesa.

Lomo Saltado instructions:

  1. Take the raw rice and add to a hot pot with 1 tablespoon extra virgin olive oil. Coat the rice and keep heating till the rice turns white caramelized brown. Add 2-1/2 cups beef broth cook till the liquid is absorbed. Add the rest of the broth and cook until liquid is absorbed the second time. Cover and set aside..
  2. Wash the potatoes. Slice into French fry style potatoes. Add to salted cold water for 30 minutes..
  3. Slice the onion and peppers into strips. Cut the beef into strips. Season the steak with salt and pepper to taste. I used coconut vinegar..
  4. Add olive oil to pan and fry the steak strips, 3 minutes set aside. Add the onions, peppers and rest of the stirfry ingredients. Stirfry 10 minutes. Heat the oil to fry the potatoes..
  5. Add the beef back and cover..
  6. Drain the potatoes. Then pat dry the potatoes. Now fry the potatoes till golden brown..
  7. When done move to a paper towel to absorb excessive amounts of oil. Salt and pepper to taste..
  8. Move potatoes to the stirfry and toss. Serve with rice. I hope you enjoy.

Lomo Saltado Receta – TiraDToss Restaurant – Daniel Vassallo. Lomo Saltado por el Chef Antonio Zavala. Lomo Saltado is the most popular dish at a small restaurant chain in our old neighborhood in Los El Pollo Inka's most popular entree, Lomo Saltado, this traditional Peruvian dish of sliced steak, onions. Lomo Saltado (Peruvian Stir Fry) – a very popular Peruvian-Chinese fusion dish using Chinese stir-fry technique fused with Peruvian ingredients. Tender beef strips tossed with flavorful and crisp.

It’s cheaper to eat junk food than Lomo Saltado

At first glance, it might appear that eating at a fast food restaurant is more affordable than creating a home-cooked meal. But that’s rarely the case. A examine from the School of Washington School of Community Health unmasked that folks who cook at home generally have healthy overall diets without larger food expenses. Still another study unearthed that frequent home cooks spent about $60 each month less on food than those who ate out more often.

I don’t learn how to make Lomo Saltado

  • If you’re intimidated by the prospect of organizing a home-cooked dinner, it’s important to remember that cooking is no exact science.
  • It’s often perfectly OK to skip an element or alternative a very important factor for another Lomo Saltado.
  • Look online or purchase a basic cookbook for easy menu ideas.
  • Much like any such thing, the more you cook, the higher you’ll become. Even if you are a complete amateur in your kitchen, you’ll shortly ma
    ster some quick, healthy meals.

What recipe must I take advantage of for Lomo Saltado?

Neutral oils like canola, plant and peanut gas have higher smoke items, making them well suited for frying chicken. Find out about selecting the best fat for frying.

What should and mustn’t be achieved when cooking Lomo Saltado

  • Ensure every thing is icy in a sealable jar or bag.
  • Meat in particular must be precisely wrapped.
  • Make bread right from freezer, anti-waste plan urges.
  • Know that any such thing that has a high water content, like lettuce, will not be exactly the same following being freezing and then defrosted.
  • Try to freeze everything when at its freshest. Defrost meat totally before cooking, but other things such as bread for toasting may be baked right from the freezer.
  • Never refreeze fresh meat that has been freezing and then thawed – you are able to, however, freeze cooked meat that has been freezing when raw.
  • Make certain the freezer isn’t packed therefore whole that air can’t circulate.

Strategies for getting started!

Focus on fresh, healthy ingredients. Cooking sugary goodies such as for instance brownies, cakes, and cookies won’t support your wellbeing or your waistline. Likewise, adding an excessive amount of sugar or sodium can transform a healthier home-cooked dinner in to an bad one. To make certain your meals are good for you in addition to being tasty, begin with balanced ingredients and flavor with herbs as opposed to sugar or salt.

Inventory on staples. Elements such as for example rice, pasta, essential olive oil, spices, flour, and stock cubes are basics you’ll likely use regularly. Keeping beers of tuna, beans, tomatoes and bags of frozen vegetables on hand may be valuable in rustling up quick dinners when you are pushed for time.

Give your self some leeway. It’s okay to burn up the grain or over-cook the veggies. After a few tries it can get easier, quicker, and tastier!

Lomo Saltado

With lomo saltado, this is the first time we are featuring a cuisine that is recognized as an integral part of a country’s culture… yet its roots are not traced to that country!

Yes, lomo saltado, along with ceviche, is now probably one of the most emblematic of Peruvian recipes. However, its origins are definitely more Chinese than Inca!

What is lomo saltado?

Lomo saltado, literally “sautéed beef”, is a stir fry dish composed of marinated strips of sirloin (or tenderloin), red onions, tomatoes, French fries that is traditionally served with white rice.

The history of chifa cuisine

This lomo saltado recipe, somewhat unusual for a Latin American country is part of a cuisine created by Chinese immigrants that is called chifa. Chifa also refers to the restaurants that serve this Chinese Peruvian fusion cuisine. This word comes from the Cantonese words for “to eat”, chi fan, or more precisely “to eat rice”.

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But how did chifa and this Peruvian Chinese food become so ingrained in Peru’s gastronomic culture?

A census of Lima dated 1613 shows the presence of Chinese as well as other Asians in Peru. They were mainly servants and slaves.

In the nineteenth century, the Pacific became a superhighway of trade and migrations. Among other industries, the coastal commercial agriculture in Peru was growing. A bigger workforce was needed and that is the main reason why many Chinese came across the ocean to Peru.

Around 100,000 Chinese coolies came to Peru as indentured servants between 1849 and 1874, to replace African slave laborers, while Peru was in the process of abolishing slavery.

Over time, Peruvian Chinese coolies intermarried with other Peruvians, converted to Catholicism, and immersed themselves in the Peruvian culture.

A number of people now call this melting pot of different cultures, including Hispanic, African, Caribbean and Asian, on the Peruvian coast, the creole culture, or la cultura criolla.

A 1903 Peruvian cookbook titled “Nuevo Manual de Cocina a la Criolla” (New Manual of Creole Cuisine) actually included a short description of the lomo saltado recipe.

The first chifa restaurants have appeared in Lima in the early twentieth century. Chifa is mostly restaurant food. This cuisine that few Peruvians make at home has been regularly influenced by cooks from China, especially from the area of Guangdong (Canton) from where most Chinese immigrants came from.

Chifa cuisine has since also been adopted by neighboring countries including Ecuador and Bolivia.

I am certain there are other cuisines, which similarly to chifa, trace their roots to the ones of immigrants. However, I would argue that in most cases, these cuisines are regional and the representation of the influence of neighboring countries like Tex Mex cuisine, or colonization like the British influence on Indian cuisine or the ubiquitous Indian cuisine in Great Britain.

Although lomo saltado has now been elevated to a national dish in Peru, chifa cuisine has also introduced several recipes that are now mainstays of Peruvian cuisine, including arroz chaufa (fried rice), tipakay (sweet and sour chicken), chicken chijaukay (chicken in brown sauce) or kam lu wantán (deep fried wonton with a sweet and sour sauce).

How to make lomo saltado?

The technique and ingredients used in the lomo saltado recipe perfectly illustrate what chifa is all about. A stir-fry (Chinese technique) of potatoes (which originated in Peru) served with rice (which originated in Asia) is typical of the cultural blending that the dish represents.

While beef is the most common meat used in lomo saltado, you can also use chicken to make a pollo saltado. Or, instead of potatoes, you can use noodles, to make another version called tallarin saltado.

It is clear that chifa is now an established type of cuisine within the traditional Peruvian cuisine. However, this duality in the gastronomy of the country is nothing new. According to Professor Rodolfo Tafur, a trained chef, gastronomic historian and chair of gastronomy at two universities in Peru, duality has always been a constant in the Incan empire. Male and female were complementary.

So to this day, all Peruvian dishes contain something that grows above ground (male) and something that grows underground (female). So, for a traditional lomo saltado, it would be potatoes and aji.

This chifa dish may even have roots in more traditional Peruvian cuisine, including recipes like lomo de vaca or lomo a la chorrillana.

Authentic lomo saltado calls for aji amarillo, this ubiquitous spicy condiment that is also used in papas a la huancaina. Aji amarillo is as ubiquitous as ketchup on American tables or Salsa Lizano on Costa Rican tables!

Again, you can use fresh aji amarillo peppers, boil them and make a paste out of the peeled skin, or you can just buy aji amarillo paste at your local Hispanic market.

I absolutely loved this dish. I don’t know if it is the kick provided by the peppers, the unusual combination of French fries and stir-fry or the crunchiness of the onions and tomatoes, but this actually worked for me! I added just a little bit of rice, as I thought I had enough starch with the French fries.

Some people serve the rice and French fries separately, but I actually loved mixing my French fries with the lomo saltado before serving to let the potatoes soak in the delicious sauce.

You want to know how to make this lomo saltado peruano? Just follow the step-by-step foolproof authentic Peruvian recipe to prepare this mouthwatering quick and easy Peruvian staple!

This lomo saltado recipe, like all our Peruvian recipes, is validated by our Peruvian culinary expert Morena Cuadra, author of culinary blog Peru Delights.

El Pollo Inka's Peruvian Lomo Saltado (Copycat)

  • Yield: 6
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Course: Main Course
  • Cuisine: Peruvian
  • Author: Sabrina Snyder


  • 1 lb sirloin steak , cut in thin slices
  • salt and pepper for the meat
  • 3 tablespoons vegetable oil
  • 1 small red onion , cut in thick slices
  • 3 plum tomatoes , cut in thick slices
  • 2 tablespoons soy sauce
  • 3 tablespoons red wine vinegar
  • 1/3 cup beef stock
  • 2 teaspoons cumin
  • salt and pepper for the cooked meal , before cilantro and fries
  • 1/2 cup fresh cilantro , coarsely chopped
  • 2 green onions , sliced tip to tail [minus the root]
  • 2 cups french fries , freshly fried

Aji Sauce

  • 1/2 head Iceberg Lettuce , washed, torn and dried
  • 1 jalapeno , stem cut off [for less spice, de-seed and de-vein]
  • 1/2 cup mayonnaise
  • 1/4 lemon , juiced
  • 1/2 bunch cilantro leaves
  • 1/4 tsp salt


Note: click on times in the instructions to start a kitchen timer while cooking.

Soak them in water for as long as you can. I soaked mine for a couple of hours .

Add oil and on very high heat cook half the meat, brown on one side, flip over and cook for an additional 2 minutes .

Stir in the onion and cook for about 2 to 3 minutes .

Nutrition Information

Yield: 6 , Amount per serving: 541 calories, Calories: 541g, Carbohydrates: 31g, Protein: 21g, Fat: 38g, Saturated Fat: 13g, Cholesterol: 54mg, Sodium: 1047mg, Potassium: 855mg, Fiber: 5g, Sugar: 3g, Vitamin A: 704g, Vitamin C: 17g, Calcium: 53g, Iron: 3g

All images and text © for Dinner, then Dessert.

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About the Author

Lomo Saltado, Chinese Inspired Feast for the Senses

Our affection for this juicy, steamy, homey dish is bigger than anyone could imagine. It´s not Peruvian in origin but a fantastic influence of the Chinese that came to the country to work in big haciendas more than 100 years ago. There is nothing more comforting and satisfying than this combination of flavors and textures, with its mixture of native (potatoes, tomatoes, chillies) and foreign ingredients (beef, onion, garlic, soy sauce, vinegar). The preparation is super fast, and except for the French fries, you can have dinner ready in minutes.

The fries and rice are a must. Some like the fries -yellow floury potatoes work best here- on top of the saltado, and some like them underneath so they can absorb the flavorful juices, just like rice does. We love them on the side, so they remain creamy inside but crispy on the outside. Feel free to substitute the potatoes with boiled and then fried yuca. One good friend of mine has a recipe using potato gnocchi instead. The overall result is different but gets full marks on originality and taste.

Like you probably have already noticed, most of our dishes have many variations, depending on one´s creativity or the ingredients at hand. Lomo Saltado is not the exception. Instead of sirloin steak I often use chicken (divine!), vegetables (for my vegetarian daughter wonderful with portobello mushrooms cut in strips to substitute the meat), shrimp, seafood, and whatever the person I´m cooking for is in the mood for. Some fashionable chefs prepare an exquisite version with spaghetti, or use the stir fry to fill in empanadas or hearty sandwiches. Whichever way, the result is always truly delicious.

For the preparation you should have everything ready. I recommend using sirloin steak because it is so tender, perfect for this kind of dish. All the veggies must be chopped in advance. After you cook the meat in a very hot pan and it turns a beautiful brown color, just add the rest of the ingredients except the herbs and liquids. The onion should remain crispy and the tomato almost raw, not mushy. Then add the liquids and the herbs to finish it off, et voila! White rice and fries… so simple… so good.

What is Lomo Saltado?

/>Peruvian Lomo Saltado Dish

So, what is this dish exactly? As with many Peruvian dishes, it was influenced by a large variety of cultures and its current recipe is a mixture of Peruvian and Chinese cuisine.

There are many different types of Lomo Saltado as some ingredients have been replaced by others based on differing tastes. You can pair it with many different condiments without it losing its essence.

This dish, like many others, is creole, and is emblematic of Peruvian culture. Really, all Peruvian cuisine is a representation of the local culture. The locals are very proud of their gastronomy and with good reason.

Peru actually won the “Best Culinary Destination” 8 years in a row in the world travel awards.

Basically Lomo Saltado is a hearty hybrid stir-fry blend of beef, tomatoes, peppers, and onions in a pan with soy sauce and French fries which is usually served over a white rice. Sounds simple enough, let’s look at a quick Peruvian Lomo Saltado Recipe:

What is Lomo Saltado?

Lomo saltado is a classic Peruvian dish that we fell in love with while traveling through the country.

Lomo saltado translates to “sautéed beef”, and the stir fried beef is cooked in a Peruvian-Asian fusion sauce consisting of tomatoes, onions, soy sauce, vinegar, and more.

We also love it because it pulls inspiration from steak frites as well because it can be served with both rice and french fries.

Whole30 Lomo Saltado

Lomo Saltado is a delicious, Peruvian stir-fry made from beef tenderloin, onions, tomatoes, aji amarillo (a yellow chili pepper) and french fries. That’s right! FRENCH FRIES!

The dish’s culinary roots may lie in a mix of Peruvian and Chinese cuisines. On the one hand, Lomo Saltado uses quintessentially Peruvian ingredients, such as lomo (beef tenderloin), potatoes and aji amarillo. On the other hand, it is made with soy sauce, often served with white rice and uses Chinese techniques, namely stir-frying in a wok. The blending of the two cultures is often referred to as Chifa. However, as far as I’m told from Peruvians, Lomo Saltado has been around for so long that it’s become part of everyday Peruvian cooking and Chifa has become a standalone cuisine. Regardless of the cultural origins, Lomo Saltado is a fantastic dish that everyone should try!

Lomo Saltado is a great entry point to Peruvian cooking. It’s quick, easy to prepare, remarkably tasty and requires only a few ingredients, most of which are readily available. The most difficult ingredient to source will likely be the aji amarillo paste. This yellow chili pepper is often blended into a condiment and stirred into various sauces. It is also commonly used fresh.

I have to admit that I was unable to find the paste in Toronto but I haven’t given up hope! In the meantime, I decided to use a Mexican habanero salsa. I realize this may offend some but at the same time I think there is a case to be made for unavoidable substitutions. After all, if we’re being fair, by definition fusion cuisine opens itself up to just about any number of variations.

Perhaps the best part of Lomo Saltado is how easily it can be made Paleo and Whole30 compliant. First and foremost, coconut aminos can be used in the place of soy sauce. Secondly, regular potato French fries can be swapped out for sweet potato fries, if so desired.

It should be mentioned that oven-baked fries made with regular potatoes would also be considered Whole30 compliant. I just happened to have a few extra sweet potatoes on hand and decided to use those instead. In fact, my wife and I really enjoyed the sweetness against the acid from the vinegar in the sauce.

I hope you’ll give this Whole30 Lomo Saltado recipe a try. It’s as delicious as it is difficult to photograph!

What is Lomo Saltado?

I took one of Peru’s most emblematic dishes, “Lomo Saltado” and lightened it up a bit – without losing any of its’ amazing flavor. This dish is made with strips of sirloin seasoned with cumin, stir fried with tomatoes, red onion, soy sauce, cilantro and finished with french fries – what a combination right? Well trust me, it works!

In Peru they use a yellow pepper called aji amarillo, but it’s not commonly found here in the states. So I subbed it with a jalapeno and added mini yellow peppers in their place. Rather than frying my potatoes, I baked my fries in the oven until golden and crisp, seasoned with salt, pepper and garlic powder – SO good! You’ll want to make these with everything!

In Peru, they also serve this dish with rice, but I personally find it filling with just the potatoes. Plus I add a slice of avocado on the side, it’s perfect.

Now, for those of you who have totally written off potatoes from your diet because you think they are bad for you, I’m here to tell you they are actually good for you! There’s lots of misconceptions about potatoes but the truth is they are not the carb devil everyone thinks they are!

The fact is, potatoes are a whole food – that is food in it’s natural state, nothing processed or refined. In fact, one medium-size, skin-on potato is just 110 calories, has no fat, sodium or cholesterol. It also provides 45 percent of your daily value of vitamin C and has more potassium than a banana! It’s also rich in fiber, potassium and magnesium, which are all listed as shortfall nutrients in the American diet. So don’t blame the potato – it’s often the preparation and toppings that add fat and calories. Plus, they are naturally gluten free and part of a clean eating diet! You can see more potato nutrition facts here.

Lomo Saltado (Chinese-Peruvian Beef Stir-Fry)

Lomo Saltado is one of the most important dishes in the history of Peruvian cuisine — it’s the first time that ingredients from China like ginger and soy sauce were mixed with Peruvian aji amarillo hot peppers, and the fusion is a truly savory and spicy Chifa dish. There are several restaurants in San Francisco that serve Lomo Saltado, but here’s all you need to know to make this Chinese-Peruvian beef stir-fry at home.

Though there are many variations of Lomo Saltado, the main ingredients are beef, red onions, tomatoes, and French fries. The real key to this dish, however, is the seasoning — in addition to salt, garlic, and ginger, I prepare a sauce with soy sauce, white wine vinegar, oyster sauce, and aji amarillo. The recipe here is from my mom, but the addition of the oyster sauce was inspired by Gaston Acurio’s version of Lomo Saltado at La Mar.

I like to serve this dish with a side of steamed rice, but it’s also great with some Tacu Tacu or on top of a green salad. And if you don’t eat beef — fear not — you can make Camarones Saltados, or shrimp stir-fry. I’ve even used sliced apples instead of beef for a vegetarian version. Whenever I make this dish for a friend, I love their look of surprise when they see the French fries, to which I say “did you know potatoes are from Peru?”

  • 1/2 lb. beef (see notes)
  • 1 tablespoon canola oil
  • 1 red onion
  • 1 tomato
  • 1 clove garlic
  • 1 small piece of ginger
  • 1 bag of frozen French fries
  • salt to taste
  • green onion and cilantro for garnish
  • 1 lime
  • 2 tablespoons soy sauce
  • 1/2 teaspoon aji amarillo paste
  • 4 teaspoons white wine vinegar
  • 2 teaspoons oyster sauce

In addition to the ingredients above, you’ll need a skillet for stir-frying and a bowl to mix the sauce.

  1. Preheat the oven and follow the instruction to bake the French fries, usually at 450°F for 30 minutes or so. You can continue with the preparation that follows while the fries are baking, but wait until they are done before stir-frying the beef.
  2. Mince the garlic and ginger. Chop the cilantro and cut the green onion into rings. Slice the tomato into six wedges. Peel the red onion, cut in half, and cut each half in quarters and separate onion layers into leaf-like slices. Cut the lime in half.
  3. In a small bowl, prepare the sauce by mixing together the soy sauce, vinegar, aji amarillo, and oyster sauce.
  4. Cut the beef into medium size strips.
  5. When the fries are done, remove from oven.
  6. Heat canola oil in skillet over medium to high heat.
  7. Season the beef strips with salt and stir-fry the beef in skillet, about 30 seconds.
  8. Add the garlic and ginger, stir-fry about 30 seconds.
  9. Add the onions and tomatoes, stir-fry about 30 seconds.
  10. Add the fries and prepared sauce, stir-fry about 30 seconds.
  11. Turn off heat and mix in the green onion and cilantro, stir-fry about 30 seconds.
  12. Serve immediately and squeeze juice of half a lime over dish.

Lomo means tenderloin en español, but other cuts of beef will work well as long as you don’t overcook them. For example, I like using a New York strip and sometimes a top sirloin. The beef strips should be of even thickness and not too long, that way they will cook uniformly. Once the sauce is prepared, the fries are baked, and all the ingredients are chopped or sliced, the cooking happens very fast. The timing in the steps above is only an estimate, what is most important is not to overcook the beef or tomatoes. Also, you should only add the amount of sauce and fries to balance all the ingredients. The end result should be tender beef, crispy onions, moist tomatoes, and warm fries — nothing should be too soft or soggy.



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