Name: Lomo Saltado (Peruvian Beef Stir‑Fry with Crispy Potatoes)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 1 lb flank or sirloin steak; 2 piece russet potatoes; 4 tbsp vegetable oil; 3 tbsp low-sodium soy sauce; 2 tbsp red wine vinegar; 2 clove garlic; 0.5 tsp ground cumin; 1 tsp kosher salt; 0.5 tsp black pepper; 1 piece red onion; 2 piece tomatoes; 1 tbsp ají amarillo paste; 2 piece scallions; 2 tbsp fresh cilantro

Method

Cut the potatoes into 1/2-inch sticks and place them in a bowl of cold water to remove starch.
Soaking removes surface starch and helps the fries crisp.
While the potatoes soak, slice the steak thinly across the grain and toss in a bowl with 2 tbsp soy sauce, 1 tbsp red wine vinegar, minced garlic, ground cumin and 1/4 tsp of the kosher salt. Let sit while you finish prep.
Drain the potatoes and pat very dry with kitchen towels; sprinkle with 3/4 tsp kosher salt.
Dry potatoes brown better—don’t skip this.
Heat 3 tbsp vegetable oil in a large heavy skillet (cast‑iron or stainless) over medium‑high. Fry the potatoes in a single layer, in batches if needed, until golden and crisp, about 8–10 minutes. Transfer to paper towels to drain.
Wipe the skillet briefly with a paper towel to remove excess oil. Increase heat to high and add the remaining 1 tbsp oil.
High heat is essential for a good sear on the beef.
Add the marinated steak in a single layer and sear without crowding, about 1–2 minutes per side, until browned but not fully cooked. Transfer the steak to a plate, leaving the fond (browned bits) in the pan.
Add the red onion wedges to the hot skillet and stir‑fry 1–2 minutes until edges begin to char but onions are still crisp.
Return steak to the pan with the onions. Add the tomato wedges and the ají amarillo paste (if using). Pour in the remaining 1 tbsp soy sauce and 1 tbsp red wine vinegar to deglaze the pan; toss everything for about 1–2 minutes so the sauce coats the meat and vegetables.
Add the fried potatoes back to the skillet, toss gently to combine and warm through, 1 minute. Taste and adjust salt and pepper.
Remove from the heat, sprinkle with chopped cilantro and sliced scallions, and serve immediately.
Serve on its own or with plain white rice on the side.

Worth knowing

If you need an even faster weeknight version, use 12–16 oz frozen shoestring fries: oven‑bake or pan‑fry according to package directions and then add them in step 9 to finish.
For gluten‑free, swap soy sauce for tamari (this will remove gluten but still include soy).
Cut the steak as thin as possible across the grain for tenderness; partially freezing the steak for 20 minutes makes thin slicing easier.
Do not overcrowd the pan when searing the meat—work in batches if necessary to get a good sear.
If you can’t find ají amarillo paste, a small amount of sriracha plus a pinch of turmeric or a thinly sliced yellow chili gives a similar color and heat.

Make it yours

Cooking without dairy, without an oven, for someone who won't touch chilli, or for six instead of four? Have the recipe rewritten around it — quantities, steps and all.

Ingredients

Method

Worth knowing

Make it yours

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