This hearty stir-fry is a classic Peruvian-Chinese dish that’s easy to make at home if you have the right tools.
Wok | Stir-Fry
“Lomo Saltado is a dish I had all the time growing up in Peru,” says Chef Kenny Loo of Scorpion in San Antonio. “Because potatoes are part of everything there and there are so many different varieties, they’re a staple.”
comes together quickly, so once you start cooking, know that you won’t stop until the dish is done. “You want to add the steak first so it gets a sear, then the onions to the slightly cooled pan so they don’t burn, and then the tomatoes, so they don’t fall apart,” Chef Loo says. “The layering of ingredients couldn’t be more intentional.”
Instead of sourcing heirloom potatoes, French Fries from your favorite fast food joint work just as well (if not better).
For the Lomo Sauce
cup soy sauce
tablespoons beef or veggie stock
tablespoon red wine vinegar or distilled vinegar
serrano pepper, thinly sliced
For the Stir-Fry
tablespoons vegetable oil
ounces beef tenderloin or chuck eye, thinly sliced
red onion, diced into 1-inch pieces
Roma tomato, sliced into quarter moons
teaspoon garlic, minced
teaspoon ginger, minced
Reserved Lomo Sauce
Handful of your favorite French Fries
cups white rice, cooked
Prepare the Lomo Sauce by whisking all ingredients together in a bowl, set aside.
Carbon Steel Wok
on medium-high heat, add oil, and sear the meat on both sides. Set aside the par-cooked steak
While the Wok is still hot, add the onions, and tomatoes, followed by the ginger and garlic, and mix. The vegetables should have some char and be slightly softened.
Return the reserved seared steak back to the pan and finish cooking it until desired doneness. Add Lomo Sauce (to taste) and reduce down until slightly thickened. Toss in the French Fries until fully incorporated with the sauce. Serve atop a bed of white rice.