Lomo Saltado | Chinese Peruvian Stir-Fried Beef, Tomatoes, and French Fries

This lomo saltado is a tasty mixture of beef, tomatoes, chiles, onions, and French fried potatoes. It is typically accompanied with white rice. 

Lomo Saltado is a traditional Chinese Peruvian stir-fry, and another example of how Chinese emigrants adapted the local ingredients of their new land to their cooking style. 

The fusion of Cantonese and Peruvian food is called Chifa, or Chifa Peruano. It's origins can be traced to the Cantonese Chinese who came to Peru in the mid nineteenth century as contract laborers. Evidently, causa limeña, a layered potato and crab salad, is also an example of chifa. 

This is an amazing stir-fry of beef, tomatoes, onions, and potatoes, flavored with garlic, soy, red wine vinegar, aji amarillo chile, sugar, cilantro, and salt and pepper. This dish has become such a popular Peruvian dish, that often the only reference to its Chinese roots is the mound of white rice on the side.

Did you know that tomatoes and potatoes are both "new world foods?" There are so many foods considered traditional to "old world" countries that have their roots in tomatoes and potatoes. 

The Peruvian restaurants in our area prominently feature lomo saltado and it is always served with a side of white rice. 

Ingredients in This Lomo Saltado: 

Beef: While you can find lots of recipes for Lomo Saltado online, they typically include marinated beef such as flank steak. The magical ingredient in this dish is filet mignon. This beef is so tender and juicy, and does not require any marinade. 

Potatoes: Use russet potatoes. You can either twice-fry your own russet potatoes or use frozen French fries. I've done both. Of course, twice fried potatoes are better, but frozen French fries are just fine. If you want to be totally authentic, and can find them, frozen Peruvian potatoes are the way to go. 

Soy Sauce. 

Red Wine Vinegar. 

Peanut or Vegetable Oil: For stir-frying and frying the potatoes. 

Garlic: Minced. 

Sugar, salt and Freshly Ground Black Pepper. 

Red Onion: Cut into thin wedges.

Tomatoes: Sliced into thin wedges. 

Cilantro: Chopped. 

Aji Amarillo Chili: Seeded and thinly sliced. You can find frozen aji amarillo chiles from Mexican market. 

If you can't find the chiles, you can use yellow chiles from your grocery store. To prep them in advance, thinly slice them and then microwave them for a couple of minutes before adding them to the stir fry. 

Making This Lomo Saltado: 

Once all of the ingredients are prepped and the French fries are ready, this stir-fry probably takes about 3 to 4 minutes to prepare. First you sear the meat in the hot wok for about a minute. Next you add the garlic, salt, and pepper and stir the mixture for about 30 seconds. Then you add the vegetables and stir, add the soy, vinegar, sugar, aji chili, cilantro, and the French fries, and stir. Be sure to remove the mixture from the wok the minute it is ready so you don't overcook the steak. So delicious! 

To Make Your Own French Fries:

In a 2-quart saucepan, heat 3 cups of peanut or vegetable oil to 300 degrees F. Add 12 ounces of peeled and sliced (into sticks) russet potatoes and fry for three minutes. Remove the pan from the heat and remove the potatoes onto a paper towel lined plate. 

Reheat the same oil to 360 degrees F and refry the potatoes until golden, about 3 minutes. Drain on a paper towel lined plate. 

I had a lot of fun learning about and making this dish. While I was a bit nervous about over cooking my precious filet mignon, it turned out so juicy and perfectly medium rare.  

Equipment You May Need:

Wok: A 14-inch carbon steel wok is the perfect size for this dish. A 12 inch skillet will also work. I use the Joyce Chen wok. 

Fish Spatula: While you can use a stir-fry spatula, a fish spatula works better for me and you can use it for so many other dishes. 

Sunday Funday:

This week the Sunday Funday group is sharing recipes for dishes that include French fries...

• Cheesy Bacon Ranch Loaded French Fries from Making Miracles
• Corned Beef Poutine from Amy's Cooking Adventures
• Rutabaga French Fries from Sneha's Recipe
• Leftover French Fry Hash from A Messy Kitchen
• Masala Chip Butty from Mayuri's Jikoni (our host)
• Lomo Saltado from Karen's Kitchen Stories
• Spicy Samurai Fries from Food Lust People Love

Lomo Saltado | Chinese Peruvian Stir-Fried Beef, Tomatoes, and French Fries

Yield: 4 servings

Author: Karen Kerr

Prep time: 15 MinCook time: 10 MinTotal time: 25 Min

This lomo saltado is a tasty mixture of beef, tomatoes, chiles, onions, and French fried potatoes. It is typically accompanied with white rice. 

Ingredients

• 2 tablespoons of peanut or vegetable oil
• 12 ounces filet mignon, thinly sliced into bite-sized pieces
• 2 teaspoons soy sauce
• 2 teaspoons red wine vinegar
• 1 tablespoon minced garlic
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 small red onion, peeled and cut into thin wedges
• 1 medium tomato, cut into thin wedges
• 1/4 teapoon sugar
• Aji Amarillo chiles, cut into thin slices, about a tablespoon
• 2 tablespoons chopped cilantro
• 2 cups freshly fried russet potato French Fries (you can substitute frozen fries, freshly baked)

Instructions

1. Heat a 14 inch flat bottomed carbon steel wok over medium high heat and swirl in 2 tablespoons of the oil. Add the filet mignon pieces and spread it evenly over the wok in a single layer. Cook, undisturbed, for one minute. Sprinkle the beef with the garlic, salt, and pepper. Stir-fry for 30 seconds.
2. Add the red onions and tomatoes and stir-fry for 30 seconds. Add the soy sauce and red wine vinegar, sugar, and aji chiles, and stir-fry for 30 more seconds.
3. Add the cilantro and fried potatoes and stir-fry for a few seconds until everything is combined.

Nutrition Facts

Calories

142

Fat (grams)

7 g

Sat. Fat (grams)

1 g

Carbs (grams)

18 g

Fiber (grams)

2 g

Net carbs

16 g

Sugar (grams)

3 g

Protein (grams)

3 g

Cholesterol (grams)

0 mg

https://www.karenskitchenstories.com/2015/05/chinese-peruvian-stir-fried-filet.html

Karen's Kitchen Stories

stir-fry, beef

dinner

Peruvian

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Adapted from Stir Frying to the Sky's Edge by Grace Young