Print

Savory Peruvian Lomo Saltado with Crispy French Fries

- featured image
Print Recipe

A quick and easy Peruvian beef stir-fry with onions, tomatoes, and crispy double-fried French fries, blending bold flavors and textures for a comforting and satisfying meal.

Ingredients

Scale
  • 1 pound beef sirloin or flank steak, thinly sliced
  • 2 large russet potatoes, peeled and cut into fries
  • 1 large red onion, sliced into thick wedges
  • 2 medium Roma tomatoes, cut into wedges
  • 3 garlic cloves, minced
  • A small handful fresh cilantro, chopped
  • 3 tablespoons soy sauce (or tamari for gluten-free)
  • 2 tablespoons red wine vinegar
  • Vegetable oil or avocado oil (for frying and sautéing)
  • Salt and freshly ground black pepper, to taste
  • Optional: Aji amarillo paste or chili flakes for heat

Instructions

  1. Peel and cut the russet potatoes into sticks about 1/2 inch thick. Soak them in cold water for at least 30 minutes to remove excess starch. Pat dry thoroughly.
  2. Heat vegetable oil in a deep frying pan or pot to 350°F. Fry the potatoes in batches for about 5 minutes until pale golden and soft but not browned. Drain on paper towels.
  3. Increase oil temperature to 375°F and fry the potatoes again for 2-3 minutes until crispy and golden brown. Drain and season with salt.
  4. Toss the sliced beef with 1 tablespoon soy sauce, a pinch of salt, and pepper. Let marinate for about 10 minutes.
  5. Heat 1 tablespoon oil in a large skillet or wok over high heat until shimmering. Add minced garlic and sauté for 30 seconds until fragrant.
  6. Add red onion wedges and cook for 2 minutes until slightly softened but still crisp.
  7. Push onions to the side and add marinated beef in a single layer. Let sear without stirring for 1 minute, then stir-fry for 2-3 minutes until just cooked through.
  8. Add tomato wedges, remaining 2 tablespoons soy sauce, and red wine vinegar. Stir-fry quickly for 1 minute until tomatoes are warmed but hold their shape.
  9. Remove skillet from heat and gently fold in the crispy French fries, allowing them to soak up some sauce but remain mostly crisp.
  10. Sprinkle chopped fresh cilantro over the top, adjust seasoning with salt and pepper if needed, and serve immediately.

Notes

Double-fry the potatoes for maximum crispiness. Add fries at the end off the heat to keep them crisp. Use high heat to get a good sear on the beef and avoid overcrowding the pan to prevent steaming. For gluten-free, substitute soy sauce with tamari. Oven-bake fries for a lighter option.

Nutrition

Keywords: Lomo Saltado, Peruvian recipe, beef stir-fry, crispy fries, quick dinner, gluten-free option, easy weeknight meal

Find it online: https://yumyep.com/savory-peruvian-lomo-saltado-recipe-with-crispy-french-fries-easy-and-perfect/