Lomo Saltado (Peruvian Stir-Fry)

Slice the tenderloin beef into strips.

Marinate the beef in a mixture of soy sauce, Pisco, oyster sauce, red wine vinegar, and black pepper.

Crush garlic with the side of your knife and chop it roughly.

Slice ginger into thin strips and mince it finely.

Cut red onion into thin wedges.

Core and seed yellow pepper, then slice into 1/4 inch thick slices.

Slice tomato in half, remove the core, and cut into 1/4 inch thick wedges, removing seeds to prevent excess liquid.

Cut small potatoes in half and then slice each half into thirds for fries.

Fry the potatoes in preheated oil at 340 degrees Fahrenheit until crisp and golden brown.

Heat half the oil in a hot pan over high heat and add the beef, browning it in a single layer.

Transfer the beef to a bowl when just barely cooked through.

Add remaining oil, garlic, and ginger to the pan and sauté until fragrant.

Add red onions and yellow peppers to the pan, cooking until onions are translucent.

Return the beef to the pan, add tomatoes, and toss to mix.

Add the remaining marinade and toss until caramelized around the meat and vegetables.

Mix fried potatoes with salt, vinegar, and chopped cilantro.

Plate the Lomo Saltado with long grain rice and top with fries, garnishing with cilantro.

Equipment Needed

Dietary

Allergens