Lomo Saltado (Peruvian Steak Stir-fry)
Photo: No machine-readable author provided. Manuel González Olaechea assumed (based on copyright claims)., CC BY-SA 3.0
Lomo saltado is a Peruvian stir-fry of marinated beef, onions, tomato and fried potatoes, served over white rice. It is a staple of small restaurants across Peru, where it is sold cheaply and eaten constantly. The potatoes go in at the end, so they stay distinct beside the soy-seasoned beef. The yellow aji pepper matters here, since another chili will change the flavor of the whole dish.
Instructions
Slice the beef into thin strips and put them in a bowl with the red wine. Leave them to marinate for 1 hour. If you are short on time, the marinade can be skipped.
Heat some vegetable oil in a wok over medium heat and cook the garlic in it. Add the beef and cook it, then set aside the juices it releases to use later.
Stir in the tomato purée with salt and pepper and cook for a few minutes. Sliced tomatoes can stand in for the purée if you prefer.
Pour in the soy sauce and keep stirring so it coats the meat evenly.
Add the onions, aji strips, cilantro and vinegar. Return the reserved meat juices to the wok and toss everything together.
In a separate pan, fry the potato strips in oil until cooked through. Fold them into the wok with the other ingredients.
Serve the stir-fry right away over white rice.
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