Peruvian Lomo Saltado

A Peruvian-Chinese fusion stir-fry that is one of the most compelling dishes in all of Latin American cooking.

Ingredients

• 1.5 lbs sirloin steak, sliced into strips
• 4 medium potatoes, cut into wedges and fried or baked
• 2 tomatoes, cut into wedges
• 1 red onion, cut into thick wedges
• 4 cloves garlic, minced
• 2 tbsp soy sauce
• 2 tbsp red wine vinegar
• 1 ají amarillo (Peruvian yellow pepper) or yellow bell pepper, sliced
• 1/2 tsp cumin
• 2 tbsp vegetable oil
• Salt and pepper
• Fresh parsley and cilantro
• Cooked white rice to serve

Directions

Season steak with salt, pepper, and cumin.

1. Heat oil in a wok over VERY high heat until smoking.
2. Sear beef strips in batches without moving 1-2 min per side. Remove.
3. In same wok, sear onion wedges 2-3 min.
4. Add garlic and pepper. Cook 1 min.

Return beef. Add tomato wedges.

1. Add soy sauce and red wine vinegar — it will create steam and a sauce.
2. Add fried potato wedges. Toss everything quickly.
3. Top with herbs. Serve immediately with rice.

Notes

High heat is essential for lomo saltado — the wok hei (breath of the wok) creates the characteristic charred, smoky flavor. The Chinese influence comes from the 19th century Chinese immigration to Peru.