Main

Lomo Saltado (Peru)

Name: Lomo Saltado (Peru)
Total time: 25 min
Yield: serves 4
Ingredients: 500 g Sliced beef; 2 tbsp Soy sauce; 1 tbsp Vinegar; 2 tbsp Neutral oil; 1 Red onion; 2 Tomato; 4 Potato; 200 g Rice

Preparation time: 25 min
Servings: serves 4

Ingredients

serves 4

Sliced beef — to buy500 g
Soy sauce — to buy2 tbsp
Vinegar — to buy1 tbsp
Neutral oil — to buy2 tbsp
Red onion — to buy1
Tomato — to buy2
Potato — to buy4
Rice — to buy200 g

Preparation

Cut the beef into thin, even strips (against the grain for extra tenderness), and marinate it for 10 minutes in a bowl with the soy sauce and a splash of vinegar.
Peel and cut the potatoes into regular fries; deep-fry or pan-fry them in hot oil until golden and crisp, then set aside warm (or use already-cooked fries).
Heat the oil over very high heat in a wok or large pan until it just starts to shimmer, and sear the beef in small batches (so it sears rather than steams), just 1-2 minutes per batch, so it stays tender and nicely browned. Set aside.
In the same hot wok, add the red onion and tomato cut into wedges, stir-fry for 2-3 minutes over high heat, stirring constantly, just enough for them to stay a little crisp.
Return the beef to the wok with the fries, toss quickly for 1 minute over high heat so everything soaks up the sauce without the fries going soft.
Serve immediately with white rice, Peruvian-style, where the main and its side end up on the same plate.