Beef Stir-Fry (Peruvian Lomo Saltado)

Lomo saltado, along with ceviche, is now probably one of the most emblematic of Peruvian recipes. However, its origins are definitely more Chinese than Inca. Lomo saltado, literally “jumping loin”, is a stir fry dish composed of marinated strips of sirloin (or tenderloin), red onions, tomatoes, French fries that is traditionally served with white rice. This lomo saltado recipe, somewhat unusual for a Latin American country is part of a cuisine created by Chinese immigrants that is called chifa. Chifa also refers to the restaurants that serve this fusion cuisine. This word comes the Cantonese words for “to eat”, chi fan, or more precisely “to eat rice”.

1 lb sirloin or tenderloin steak, cut in thin strips
1 red onion, cut in thick slices
2 tomatoes, cut in thick slices and seeded
1 Tbsp. aji amarillo paste
2 cloves garlic, crushed
3 Tbsp. vegetable oil
3 Tbsp. soy sauce
3 Tbsp. red wine vinegar
½ cup cilantro, chopped
sea salt
black pepper, freshly ground

Serve with:
2 cups French fries
white rice

Marinate the sirloin steak strips in the soy sauce, red wine vinegar, salt and pepper for about 15 minutes.

In a wok or a pan over very high heat, add the oil and sauté the meat for about 10 minutes. Set the marinade aside.

Add the garlic, onion, tomato, aji amarillo paste, and stir for a couple of minutes. Add the soy sauce and vinegar from the marinade and mix everything. Season with more salt and pepper.

Take off the heat, add chopped cilantro and serve immediately with French fries and white rice.

Makes 4 servings.