Lomo Saltado (Peruvian Stir-Fry)

By No Recipes · 45 min

Ingredients

Instructions

1. Pour 1 inch of vegetable oil into a heavy-bottomed pot and heat it to 340°F (170°C).
2. In a bowl, mix the soy sauce, pisco, oyster sauce, red wine vinegar and black pepper to make the marinade.
3. Add the sliced beef to a bowl, coat it with half of the marinade, and set aside while you prepare the other ingredients.
4. In a small bowl, whisk 1 tablespoon red wine vinegar, 1/2 teaspoon salt and some chopped cilantro for the fry sauce.
5. When the oil reaches temperature, fry the potato strips until golden brown, about 7 minutes. Drain, then toss them straight into the vinegar and cilantro sauce to coat.
6. Heat 1 tablespoon oil in a large frying pan over very high heat. Add the marinated beef and stir-fry until almost but not fully cooked through. Transfer to a bowl.
7. Add the remaining tablespoon of oil to the pan, then add the garlic and ginger and sauté until fragrant, about 30 seconds.
8. Add the red onion and bell pepper and stir-fry until the onion is cooked through but still holds its shape.
9. Return the beef and tomato to the pan, add the remaining marinade and toss to coat. Cook until the sauce caramelizes around the ingredients; do not overcook, or the tomato will release liquid and make the dish watery.
10. Serve the beef with white rice and the fries, and sprinkle with cilantro. Hot sauce is optional for extra heat.

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