A classic Peruvian stir-fry featuring tender ribeye steak, french fries, onions, and tomatoes, all tossed in a savory soy sauce and red wine vinegar mixture. Served traditionally with white rice.
For the French fries: Slice your potato into fries. Then add to ice cold water to wash off some of the starch. Place on a clean kitchen towel and dry thoroughly. In a pot of fry oil heated to 350°F (175°C), cook your fries in batches for 6-7 minutes or until golden brown. After cooking, immediately season with salt.
For the Lomo Saltado: In a wok or large frying pan, over medium-high heat, add 2 Tbsp oil. Once the oil is smoking, add your beef and let cook for 2 minutes. Then stir-fry until fully cooked to medium-rare. Add minced garlic, salt, and pepper and stir-fry until fragrant, 1-2 minutes. Then add onion, tomato, french fries, soy sauce, red wine vinegar, and cumin. Mix until combined and serve with white rice. Garnish with cilantro and enjoy!
