Lomo Saltado Recipe (Peruvian Beef Stir Fry with French Fries)

🧂 Ingredients

• 1 pound flank steak

  or use skirt steak, ribeye, or your favorite cut of beef
• 3 tablespoons olive oil
• 2 tablespoons soy sauce
• 1 tablespoon white vinegar
• 3 cloves garlic

  minced
• 1 teaspoon cumin
• Salt and pepper to taste
• 8 ounce potato

  sliced into French fry slices
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 red onion

  sliced
• 1 aji amarillo pepper

  sliced (you can use other peppers, but aji Amarillo is traditional)
• 1 large tomato

  sliced
• 3 tablespoons fresh chopped cilantro
• FOR SERVING: Cooked rice, hot sauce, fresh chopped cilantro, chili flakes

Instructions

• 1 Whisk together the olive oil, soy sauce, vinegar, garlic, cumin and salt and
  pepper in a large bowl.
• 2 Slice the steak into bite sized pieces and set into the bowl. Mix and marinate
  for at least 10 minutes. Set aside.
• 3 Cover the potatoes in a large bowl with cold water and let them soak for at
  least 10 minutes (this will help with crispiness).
• 4 Heat the olive oil in a large pan or wok to medium-high heat.
• 5 Season the sliced potato with salt and pepper, then cook for 10-15 minutes, or
  until cooked through to your liking. SEE NOTES.
• 6 Set the potatoes aside.
• 7 Heat 1 tablespoon olive oil in the same pan or wok over medium-high heat.
• 8 Add the onion and peppers and stir fry for 2 minutes to soften.
• 9 Drain the marinade from the steak but keep the marinade. Stir fry the steak with
  the onion and peppers 3-4 minutes, until the steak forms a nice crust.
• 10 Add the stir fry marinade and tomato and stir fry for 1 minute.
• 11 Add the cooked potatoes/French fries along with the cilantro and hot sauce, if
  desired. Stir fry to heat through.
• 12 Serve the lomo saltado (stir fried steak and potatoes) over cooked rice. Garnish
  with fresh chopped cilantro, spicy chili flakes, and hot sauce to taste.

Nutrition Info