How to Make Lomo Saltado with Beef, Mushrooms or Tofu

Peruvian food is a magnificent melange of Indigenous, Spanish, Chinese and Japanese ingredients and techniques as illustrated in the recipe below

1 pound beef tenderloin or skirt steak, sliced into 2-by-½-inch strips

¼ teaspoon fine salt

3 tablespoons vegetable oil

1 large red onion (10 ounces), cut into 12 thin wedges

2 aji amarillo chiles, seeded and sliced into thin strips (see NOTE)

2 medium tomatoes (10 ounces total), cut into eighths

2 tablespoons chopped fresh parsley, divided

2 tablespoons balsamic vinegar

2 tablespoons soy sauce or tamari, preferably low-sodium

Freshly ground black pepper

2 tablespoons pisco (optional)

1 tablespoon fresh lime juice (from 1 lime)

8 ounces cooked french fries, for serving

2 cups cooked white rice, for serving

Note: Ingredients may have been altered from the original.

Directions at washingtonpost.com

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