(Peruvian beef and potato stir fry)
4 to 6 servings
- Beef tenderloin -- 1 1/2 pounds
- Oil -- 3 tablespoons
- Red onion, thinly sliced -- 1
- Garlic, minced -- 2 or 3 cloves
- Ajís amarillos or other chile peppers, seeded and cut into strips -- 2 or 3
- Roma tomatoes, seeded and cut into strips-- 3
- Soy sauce -- 1/4 cup
- Red wine vinegar -- 3 tablespoons
- Salt and pepper -- to taste
- French fries, freshly cooked -- 1 pound
- Hot cooked rice -- about 6 cups
- Cut the beef against the grain into strips about 2 inches long and 1/4 inch thick. Get all of your ingredients ready and close at hand. Prepare the French fries and rice and keep hot.
- Heat the oil over high flame in a large pot or wok until it shimmers. Add the beef and stir fry until it is just cooked through, 1 to 2 minutes. Remove to a plate and set aside.
- Add more oil to the pot or wok if needed and return it to high heat. Add the onion, peppers and garlic and stir fry until the onion is cooked through, but still a little crunchy, 2 to 3 minutes.
- Add the tomatoes, soy sauce, vinegar, salt and pepper and stir fry for about 1 minute more. Return the beef to the pot or wok, along with the French fries and toss everything together to heat through and mingle the flavors. Adjust seasoning with salt and pepper.
- Place a big scoop of rice on each diner's plate and serve the lomo saltado over the rice.
Lomo Saltado Variations
- Versions of lomo saltado vary widely. Try seasoning the dish with some ground cumin, oregano, chopped parsley or chopped cilantro. Omit the vinegar or substitute a squeeze of lemon juice.
- Ajís amarillos chiles lend a unique, especially Peruvian, flavor to this dish. Other chiles (jalapeño, serrano) can be used, but the flavor won't be the same. Or just use a red or green bell pepper for a mild dish.
- Try adding a shot or two of pisco brandy at the end and flame it for a dramatic finale.