Lomo saltado

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We are back to Peru for another dish that combines both potatoes and rice. Lomo saltado is a stir fry dish with beef and tomatoes that is a staple of Peruvian cuisine. I first tried this in a 2nd floor restaurant overlooking the main square in Cusco, Peru. It was accompanied by the ubiquitous Inca Cola, an overly sweet soft drink not unlike cream soda, but not quite the same.

There is something oddly decadent about using French fries as an ingredient in a stir fry, and I would highly recommend you give it a try.

This dish is one to have all your ingredients prepared beforehand, as it’s a quick stir fry and is typically served with plain boiled rice.

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Lomo saltado

Lomo saltado

Servings: 4

Ingredients

• 1.5 lb sirloin steak, sliced into strips

• 3 garlic cloves, minced

• 1 red onion, sliced

• 3 plum tomatoes, deseeded and sliced

• 2 tbs oil

• 2 tbs aji amarillo powder

• 2 tbs soy sauce

• 3 tbs white wine vinegar

• 1 tsp salt

• 1/2 tsp pepper

• 1/2 cup chopped cilantro

• 2 cups French fries, cooked (I prefer to use oven fries)

• 2 cups white rice, cooked

• Cilantro to garnish

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Instructions

• Stir fry the onions in oil for 5 minutes

• Add steak strips and stir fry for another 4 minutes

• add aji amarillo powder, garlic, soy sauce and vinegar and cook until beef is tender

• add in sliced tomatoes, salt and pepper and stir fry for another minute

• Add the fries and cilantro and stir to combine

• Serve immediately with rice, garnished with chopped cilantro

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