Lomo Saltado (Peruvian Stir-Fried Beef with Onion, Tomatoes, and French Fries)

seriouseats.com

Sue

1 pound ( 450 g) beef tenderloin, skirt steak, or other tender and flavorful quick-cooking steak

¼ cup ( 60 ml) peanut, canola, or vegetable oil, divided, plus more if needed

Kosher salt

1 medium (8-ounce/ 225 g) red onion, cut into ½-inch slices

4 scallions (about 2 ounces/ 60 g total), roots and any wilted parts trimmed, remainder cut into 2-inch lengths

1 fresh or frozen ají amarillo chile pepper (about 2 ounces/ 60 g), defrosted if frozen, then stemmed, seeded, and sliced lengthwise into matchsticks (see note)

2 medium plum tomatoes (about 5 ½ ounces/ 160 g total), cored and cut into ¾-inch-thick wedges

2 medium cloves garlic, minced

1-inch piece peeled fresh ginger (about ¼ ounce; 7 g), minced

1 tablespoon plus 1 teaspoon ( 20 ml) soy sauce

1 tablespoon ( 15 ml) apple cider vinegar

2 teaspoons minced fresh cilantro leaves and tender stems

Freshly ground black pepper

French fries, for serving

Cooked long-grain rice, for serving

Directions at seriouseats.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer