Lomo Saltado Recipe - Peruvian Beef Stir Fry Recipe - Beef and vegetable stir-fry- beef sauce

Prep beef tenderloin, by cutting into bite size chunks, and set aside.

Cut a block from each potato, cut slabs out of the block, followed by thin strips according to your preferred thickness.

Place the fries in a brine of water, and salt as you prep.

Rinse fries with water, and blanch by submerging them in hot water for 10 minutes.

Transfer the fries into a dry bowl, lined with a paper towel to catch draining water till the potatoes are dry.

Fry in hot oil for 1 minute till slightly limp, remove and air dry till completely cooled.

Fry the fries a second time for 4-5 minutes till crispy.

Cut red onion into thick slices, tomatoes into thick wedges, finely mince garlic and Serrano chilis, bell peppers into a thick julienne, roughly chop the cilantro, and scallions into 1 inch pieces.

Combine in a small prep bowl, the soy sauce, vinegar, and olive oil.

Heat up a wok on very high heat, add oil and the beef tenderloin, spread out to form a sear, and prevent steaming.

Cook beef for 2 minutes on each side till all sides are visually seared.

Add garlic and Serrano chilis, and stir fry for 20 seconds.

Add onions, and bell peppers. Cook for 1 minute, then add soy sauce mixture, and stir fry for 30 seconds.

Add scallions, and cook for 20 seconds, then tomatoes and cook for another 20 seconds.

Turn heat off and garnish with chopped cilantro and serve with fries and steamed rice of choice.

Equipment Needed

Allergens