This Chinese-Peruvian recipe, known as lomo saltado, breaks the unwritten rule that French fries should not be part of a stir-fry. It's also uncommon to find rice and potatoes served in the same dish. However, this rule-breaking meal is fantastic and one of the most popular dishes in Peruvian cuisine.
Lomo saltado is a wonderful fusion of Peruvian and Asian flavors. The beef tenderloin and vegetables are seasoned with both soy sauce and yellow aji chile peppers to create a memorable meal. And it really is a meal by itself, especially if you serve it with rice, because the starches are sure to fill you up.
The recipe is easy and a perfect introduction to stir-fry. It can also be made with frozen french fries to make it a quick midweek meal.
- 1 1/2 pounds potatoes (yellow, or 1 pound frozen french fries)
- 1 pound beef tenderloin
- 2 cloves garlic
- 2 tablespoons vegetable oil
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 onions (red, sliced thinly into slivers)
- 1/2 hot yellow pepper (or to taste, minced)
- 2 tablespoons vinegar
- 3 tablespoons soy sauce
- 2 red peppers (sliced into thin strips)
- 2 plum tomatoes (sliced into thin strips)
- 4 cups vegetable oil (or amount needed for frying)
- Peel and cut potatoes into 1/2-inch thick French fries and place in ice water. Set aside.
- Cut beef into thin 1/2-inch strips. Peel and mash the garlic cloves.
- In a skillet, heat the vegetable oil over medium-high heat. Sauté the garlic in the cumin for 1 minute.
- Add beef to the skillet and cook, turning often, until browned on all sides.
- Remove the beef from the heat and season it with salt and freshly ground black pepper. Set aside.
- Using the same pan, add the onions and the minced chile pepper and cook 5 to 6 minutes or until the onions are soft and fragrant. Add a little more vegetable oil if needed.
- Add the vinegar, soy sauce, red peppers, and tomatoes, and cook for 2 to 3 minutes. Remove from heat.
- In a separate pan, bring several inches of vegetable oil to 350 F over medium heat. Remove fries from the water and pat dry. Fry the potatoes in the oil until golden.
- Drain the fries on paper towels and season them with salt and pepper to taste.
- Add the beef to the pan with the onions and peppers and keep warm until ready to serve.
- Just before serving, add the French fries to the stir-fry. Serve with rice.
|Nutritional Guidelines (per serving)|
|Total Fat||161 g|
|Saturated Fat||13 g|
|Unsaturated Fat||113 g|
|Dietary Fiber||5 g|