Lomo Saltado
A Peruvian stir-fry of beef, tomatoes, onions and fried potatoes
Ingredients
French Fries
- 350 grams russet potato 2 medium potatoes
- as needed neutral flavored frying oil (canola, corn, vegetable...) between 2-4 cups, depending on the pot
- to taste kosher salt
Stir Fry
- 400 grams Hanger steak (or tenderloin, skirt, rib-eye....etc) 14 oz
- 150 grams red onion 1/2 large red onion
- 250 grams whole tomato 2 small-medium tomatoes
- 5 grams cilantro, chopped , plus more for garnish if desired 2-3 sprigs
- 15 grams scallion, thinly sliced, green and white parts 1 scallion
- as needed salt and black pepper
- 2-3 Tbsp neutral flavored oil (canola, corn, vegetable...) for stir frying
Stir Fry Sauce
- 7 grams minced garlic 2 cloves
- 2 grams minced ginger 1 teaspoon
- 15 grams finely chopped aji amarillo (or any other spicy pepper) 1.5 tablespoons
- 35 grams soy sauce 2.5 tablespoons
- 25 grams red wine vinegar 2 tablespoons
2 portions Peruvian Garlicky Rice
Instructions
Prepping the french fries
- The potatoes will be fried twice, once now and once again just before cooking the lomo saltado. If using frozen french fries, you will only need to do the final fry, ignore these instructions.
- Peel and cut the potatoes into 1/2 inch thick french fries
- Soak cut potatoes in cool water for at least 10 minutes to wash away some starch
- In a medium pot or wok, Preheat oil to 320 Fahrenheit. Use enough oil to comfortably submerge the potatoes. Do not fill the pot or wok more than 1/3 of the way up to avoid splashing hot oil.
- Remove potatoes from water and pat dry with paper towels.
- Carefully add potatoes to the hot oil.
- Once potatoes are added, temperature will drop. Adjust heat to maintain around 290 Fahrenheit while cooking. Cook potatoes for about 6 minutes, until just cooked through. They should not be getting much color.
- Remove potatoes from oil and allow to drain on a plate lined with paper towels. Allow to cool while you prepare the rest of the stir fry.
- Save your fryer oil for the final fry later on.
Prepare the stir fry ingredients
- Cut the beef into roughly 1 x .5 x .5 inch strips. Try to cut the strips against the grain if possible
- Season the beef with 2-3 grams salt (about 1/2 teaspoon of kosher salt) and a few grinds of black pepper. Set beef aside.
- Cut the onion into 1/2 inch wide "petals". Start by cutting the onion in half, pole to pole. Remove stem and root ends and then cut the onion into wedges, as shown. Separate layers of onion by hand.
- Cut the tomatoes into 1/2 inch wedges. Set aside
- Place chopped cilantro and scallion together in a small container and set aside
Stir fry sauce
- Place garlic, ginger and chili into small container
- add soy sauce and vingegar and set aside
Final Assembly
- Make sure you have all of your ingredients cut and within reach. Also make sure your pot of rice is cooked before starting to stir fry.
- In a medium pot or wok, Preheat oil to 360 Fahrenheit. Use enough oil to comfortably submerge the potatoes. Do not fill the pot or wok more than 1/3 of the way up to avoid splashing hot oil.
- Add the par-cooked (or frozen) french fries to the hot oil.
- Once potatoes are added, temperature will drop. Adjust heat to maintain around 350 Fahrenheit while cooking. Cook potatoes while stirring until golden brown and crispy, about 5 minutes.
- Remove potatoes from hot oil and drain on a plate lined with paper towels. Season with salt.
- Place the hot potatoes and some cooked rice on a warm plate.
- Now you can start the actual stir fry.....
- Place a large saute pan or wok on the hottest burner you have.
- Preheat about 2-3 tablespoons of oil over the highest heat possible. You will stay at maximum heat the whole time.
- Once oil just begins to smoke, add the beef to the pan and allow to brown, stirring or tossing occasionally. A few controlled flare ups throughout this whole process is a good thing. BE CAREFUL NOT TO BURN YOURSELF.
- Cook beef approximately 30 seconds.
- If using a home stove, remove beef from pan now, and set aside. Clean out the pan and get very hot again with fresh oil before proceeding to next step
- Add onions and stir fry for an additional 20 seconds
- Add tomatoes and stir fry for an additional 20 seconds
- Add sauce around the edges of the pan or wok, allow to sizzle and continue tossing or stirring for 15 seconds.
- If you removed beef from pan, add it back in now and stir fry for 20 seconds before moving to next step.
- Add cilantro and scallions.
- Stir fry about 20 more seconds until everything has come together.
- Turn off heat. There should be some sauce at the bottom of the pan at this point. Adjust seasoning with a little salt if you like.
- Serve saltado and its juices on top of the french fries and enjoy!
