Lomo Saltado - Make the Best Peruvian Beef Stir Fry with French Fries

Ever wondered what happens when rich Peruvian flavors meet classic Chinese stir-fry techniques? You get Lomo Saltado, a vibrant, savory, and utterly delicious dish that's a true superstar of Peruvian cuisine! This isn't just any beef stir fry; it's a beautiful culinary fusion, born from Chinese immigration to Peru in the 19th century. Imagine tender strips of beef, crisp vegetables, and a tangy, umami-packed stir fry sauce all tossed together and, best of all, served with a generous helping of crispy french fries!
This isn't just a meal; it's an experience. Lomo Saltado is a staple in Peruvian homes and restaurants, a dish that perfectly balances savory, sweet, and spicy notes with a little spice kick. Forget basic beef recipes – this easy beef stir fry recipe will show you how to create a restaurant-quality meal right in your own kitchen. Whether you're making french fries recipe from scratch or using store-bought, get ready for a flavorful adventure that will have everyone asking for seconds. Let's dive into making this incredible Peruvian stir fry!

Ingredients

• For the Lomo Saltado:
• 1 ½ pounds beef tenderloin or ribeye, cut into 1-inch strips
• 2 tablespoons vegetable oil (or high smoke point oil)
• 1 large red onion, cut into thick wedges
• 2 large tomatoes, cut into thick wedges
• 2-3 tablespoons aji amarillo paste (see Special Ingredients below)
• 4 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon red wine vinegar
• ¼ cup beef broth
• Salt and freshly ground black pepper to taste
• ½ cup fresh cilantro, chopped (for garnish)
• For Serving:
• 1 pound frozen french fries (or homemade, prepared according to package directions)
• 2 cups cooked Peruvian garlic rice (optional, see Serving Ideas for more details)
• Special Ingredients Spotlight: Aji Amarillo

Directions

1. Prep the Ingredients:
   1. Pat the beef strips dry with paper towels. Season generously with salt and freshly ground black pepper.
   2. Cut the red onion and tomatoes into thick wedges. Mince the garlic.
   3. Prepare your french fries: If using frozen, bake or fry them according to package instructions until golden and crispy. If making homemade, prepare them now. Keep them warm while you cook the Lomo Saltado.
   4. If serving with garlic rice, ensure it's cooked and ready.
2. Cook the Beef:
   1. Heat 1 tablespoon of vegetable oil in a large wok or a heavy-bottomed skillet over very high heat until it's smoking.
   2. Add the seasoned beef in a single layer, working in batches if necessary to avoid overcrowding the pan. Sear quickly for 1-2 minutes per side until beautifully browned and medium-rare inside. Overcooking will make the beef chewy!
   3. Remove the seared beef from the pan and set aside.
3. Stir Fry the Veggies:
   1. Add the remaining 1 tablespoon of oil to the same hot pan.
   2. Add the red onion wedges and stir-fry for 1-2 minutes until slightly softened but still retaining some crunch.
   3. Add the minced garlic and aji amarillo paste, stir-frying for another minute until fragrant.
   4. Add the tomato wedges and stir-fry briefly for about 30 seconds to 1 minute – you want them to be warmed through but still firm, not mushy.
4. Make the Sauce:
   1. Pour the soy sauce, red wine vinegar, and beef broth into the pan with the vegetables.
   2. Immediately scrape up any browned bits from the bottom of the pan – this is called deglazing and adds incredible flavor to your stir fry sauce! Let the sauce simmer for 1-2 minutes.
5. Finish the Stir Fry:
   1. Return the seared beef and any accumulated juices to the pan with the vegetables and sauce.
   2. Toss everything together quickly to coat the beef and veggies in the delicious sauce. Cook for just 30 seconds to warm the beef through without overcooking.
   3. Taste and adjust seasoning if needed.
   4. Remove from heat, stir in half of the fresh cilantro.
6. Serve:
   1. Serve immediately, piling the hot Lomo Saltado directly over or alongside your crispy french fries. Garnish with the remaining fresh cilantro. If using, serve with a side of Peruvian garlic rice. Enjoy your authentic Peruvian stir fry!