Recipe by Lucia Solorzano
Lomo Saltado is a stir-fry style Peruvian dish. It originated from Chifa (Chinese-Peruvian food) and has made it’s way across households in Peru. This is one of my favorite dishes because it hits the spot of a warm, comfortable, and hearty meal, not to mention it smells amazing when it’s being cooked.
- 1 (16 ounces) pack of french fries
- 3-4 large tomatoes, sliced into wedges
- 1 large onion, sliced into strips
- 1 pound of beef sirloin (or any kind good for stir fry), sliced to 1/8 -¼ inches thick
- 1 yellow chili pepper (preferably Peruvian aji amarillo, although I use cayenne pepper and cumin if I have none)
- ¼ cup distilled white vinegar
- 2 tablespoons chopped fresh parsley
- Dash of soy sauce
- White rice
- Salt and pepper to taste
- Vegetable or olive oil as needed
- Prepare french fries according to package
- Season the sliced meat with salt and pepper while oil heats up in a pan. Fry the meat just until the juices start to be released.
- Take the meat out and cook the onions until they are transparent. Then, add in the tomatoes and aji amarillo until the tomatoes are soft.
- Add in the vinegar, soy sauce, french fries, and add back the beef. Cover and cook until the beef is done, around 3-5 minutes.
- Add salt and pepper as needed, sprinkle parsley over, and serve over white rice.