Lomo Saltado is a classic Peruvian stir fry dish made with sirloin steak and french fries served over rice and topped with a flavorful spicy pepper sauce.
Ingredients
1large russet potato, cut into matchsticks, fried
1poundsirloin, sliced thin
1red onion, chopped
3medium tomatoes, diced
2-3Serrano peppers, chopped
1red jalapeno, chopped
2clovesgarlic, minced
1teaspoonground cumin
2tablespoonstomato paste
1tablespoonsoy sauce
¼cupred wine vinegar
¼cupbeer
Salt and pepper
Fresh cilantro, garnish
Rice, for serving
Oil for frying
Instructions
Slice potato into matchsticks and add to a small bowl of cold water to rinse briefly. Drain potatoes and dry them on a few paper towels. Slice veggies for the stir-fry and cut steak in to small strips. Whisk together soy sauce, tomato paste, vinegar, and cumin to make a sauce.
Heat about two inches of oil in a sturdy pot or wok until it registers 350 degrees Fahrenheit. Add potatoes and fry until they are golden brown, about 6-8 minutes.
Remove potatoes and let the fries drain on a few paper towels, then keep them warm in a 300 degree oven until needed.
Carefully pour out oil in the wok. Add beef and stir-fry for a few minutes over medium-high heat until it is just cooked through which should just take a few minutes.
Remove beef and add veggies to the wok. Cook for a few minutes until they are cooked through, but still a bit crispy. Add beer to pan and use the liquid to scrape up any bits.
Stir in sauce and let thicken for a minute. Then add beef to reheat.
Serve stir-fry over rice with fresh cilantro and potatoes on the side.