Look up Peruvian food and you are likely to see a string of references to Lomo Saltado. This popular dish made with French fries and tender sirloin marries Peruvian Creole and oriental flavors, and is a staple among families in South America. Our recipe includes Aji Panca Chilies which give this dish a bit of a kick. We also include frozen french fries for ease and speed, but if you’re like Ed, you’ll cut and fry your own fresh potatoes for this dish. With that in mind, you can try a slight variation using Peruvian Roasted Potatoes in this recipe instead of french fries.
Full of bright and savory flavor, Lomo Saltado cooking in your kitchen will fill your home with a heavenly mouth-watering aroma that may just bring neighbors knocking. Of course, this recipe is so quick and easy to make, it’s a snap to whip up a larger batch.
Cover dried chile(s) in boiling water, then turn off heat and let soak until soft (20 – 30 minutes). Drain and set aside.
Cook frozen French fries following the package directions.
Peel the garlic cloves and mince with a knife.
Cut the onion and tomato into thin slices.
Slice the sirloin into ¼ inch strips.
Season sirloin strips with the garlic, salt and pepper to taste.
Heat a wok or frying pan over medium high. Add 1 tablespoon oil and only enough beef to cover the bottom of the pan. Cook small batches of meat for roughly 2 minutes each, removing when browned. Mix in small amounts of oil as needed.
Add the remainder of the oil and onions into the frying pan and cook until the onions become transparent. Stir in the tomato and aji panca chile.
Cook over medium-high until the tomato softens, then add the following:
Continue cooking another 1 – 3 minutes and then remove from heat.
Sprinkle with parsley if desired.
Serve with your favorite cooked rice, topped with cilantro.
Note: make this dish gluten-free by using Tamari or other gluten-free soy sauce, and ensuring your french fries are gluten-free.