A vibrant Peruvian-Chinese fusion dish featuring tender beef strips, crispy French fries, and colorful vegetables in a savory soy-vinegar sauce. This iconic comfort food brings together the best of two culinary traditions in one spectacular stir-fry.
Recipe Details
Ingredients
- 500g beef sirloin, cut into 2cm (3/4 inch) strips
- 400g russet potatoes, cut into French fries
- 1 large (200g) red onion, cut into thick wedges
- 2 large (300g) ripe tomatoes, cut into wedges
- 1 medium (150g) yellow bell pepper, cut into strips
- 4 cloves garlic, minced
- 60ml soy sauce
- 45ml red wine vinegar
- 30ml aji amarillo paste (or 1 fresh yellow chili, minced)
- 120ml vegetable oil for frying, divided
- 5ml ground cumin
- 30g fresh cilantro, chopped
- 300g white rice, cooked
- to taste salt
- to taste freshly ground black pepper
Instructions
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Season 500g beef sirloin strips with to taste salt, to taste freshly ground black pepper, and 5ml ground cumin. Let marinate for 10 minutes while preparing other ingredients.
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Heat 90ml (6 tbsp) of 120ml vegetable oil for frying in a large wok or skillet over medium-high heat. Fry 400g russet potatoes in batches until golden and crispy, about 5-6 minutes per batch. Remove and drain on paper towels. Keep warm.
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Pour out all but 30ml (2 tbsp) oil from the wok. Heat over high heat until smoking. Add half the beef strips and stir-fry for 1-2 minutes until browned but still pink inside. Remove and set aside. Repeat with remaining beef.
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Add 4 cloves garlic and 30ml aji amarillo paste (or 1 fresh yellow chili to the wok and stir-fry for 30 seconds until fragrant. Add 1 large (200g) red onion and stir-fry for 1 minute until slightly softened but still crisp.
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Add 1 medium (150g) yellow bell pepper and continue stir-frying for another minute. Add 2 large (300g) ripe tomatoes and cook for 30 seconds just until warmed through but still holding their shape.
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Return beef and any accumulated juices to the wok. Add 60ml soy sauce and 45ml red wine vinegar. Toss everything together for 30 seconds to combine and heat through.
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Remove from heat and gently fold in the fried 400g russet potatoes and half the 30g fresh cilantro. The potatoes should stay crispy on the outside.
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Serve immediately over 300g white rice, garnished with remaining cilantro. Each serving should have a good mix of beef, vegetables, and crispy fries.
Tips
Beef Selection: Sirloin is traditional, but tenderloin or ribeye work beautifully. The key is cutting against the grain for tender strips. Freeze the meat for 20 minutes before slicing for easier cutting.
The Wok Hei: High heat is crucial for authentic flavor. Your wok should be smoking hot. If you don't have a wok, use your largest skillet and work in smaller batches to maintain temperature.
Potato Perfection: For extra crispy fries, soak cut potatoes in cold water for 30 minutes, then dry thoroughly before frying. Some Peruvians use frozen French fries for convenience - no judgment!
Aji Amarillo Substitute: If you can't find aji amarillo paste, use 1 minced jalapeño plus 1/2 teaspoon turmeric for color. The flavor won't be exact but still delicious.
Serving Variations: While rice is traditional, some modern versions serve lomo saltado in a sandwich (called "lomo saltado sandwich") or over pasta. In Peru, it's often served with both rice and beans.
Make-Ahead: Prep all vegetables and marinate beef up to 4 hours ahead. The actual cooking should be done just before serving for best results.
Wine Pairing: A medium-bodied red wine like Malbec or Carmenere complements the dish perfectly, or try a Pisco Sour for an authentic Peruvian experience.