Lomo Saltado: Peruvian Beef and Potato Stir-Fry

Lomo Saltado-Peruvian Beef and Potato Stir-Fry - PS Hill
Meat and potatoes on the lighter side: This lomo saltado is big on the authentic flavors of Peru's national dish, but with a leaner, healthier twist.

Lomo Saltado-Peruvian Beef and Potato Stir-Fry - PS Hill

Lomo saltado is Peru's favorite beef and potatoes dish. Though these two main ingredients are central to the recipe, there are many variations in the rest of the ingredients.
Tomatoes and onions are typically included as are hot chiles. Peru's spicy, yellow chile called "aji amarillo" is common, but if you can't find it, substitute serrano or jalapeno.
Many lomo saltado recipes include an acidic ingredient, such as red wine vinegar. Rice vinegar, malt vinegar, and fresh lemon juice are used as well. The dish also reflects Peru's Asian influences with the addition of soy sauce and the method of stir-frying the meat and vegetables.
While lomo saltado is similar to steak and fries elsewhere, there is a big difference: in lomo saltado, the beef and potatoes are tossed together along with the other ingredients, whereas steak and fries are served separately.
A Lighter Lomo Saltado
This recipe makes a lighter lomo saltado than traditional ones without giving up authentic ingredients and flavors. Simple adjustments are easy:
Make oven fries instead of typical deep-fried French fries.
Buy lean beef and make a little bit go a long way by slicing it into thin strips.
Use fresh chiles and tomatoes instead of canned goods.
Stir-fry the meat and vegetables on a griddle or in a grill pan with only a brush of oil. (The marinade on the beef goes in too for extra moisture.)
Lomo Saltado: Peruvian Beef and Potato Stir-Fry
(serves 4-6)
Ingredients
2 garlic cloves, thinly sliced
1 Thai chile (or other small, hot chile), stemmed, seeded, and finely chopped
1 tsp cumin
1/2 tsp ground coriander
2 tbsp soy sauce, divided
olive oil for brushing
1 lb beef tenderloin or filet mignon steaks, sliced into thin strips
1 recipe oven fries
1 small red onion (or 1/2 large), cut vertically into thin strips
1 Peruvian yellow chile (aji amarillo) or 1 serrano chile, seeded and thinly sliced
sea salt
freshly ground black pepper
6 cherry or 3 plumb tomatoes, seeded and cut vertically into thin strips
1 tsp red wine vinegar
2 tbsp chopped cilantro
Preparation
Combine the garlic, Thai chile, cumin, coriander, and 1 tablespoon of soy sauce in a medium bowl. Add the beef, cover tightly, and marinate in the refrigerator at least 4 hours (or overnight).
Prepare the oven fries recipe.
While the potatoes bake, heat a griddle over 2 burners (or a grill-pan over 1) on medium-high heat. Brush with olive oil and add the beef with its marinade and the onions and chile. Season with salt and pepper.
Stir-fry 5-6 minutes, until beef is lightly charred.
Remove the beef mixture to a large bowl or platter and toss with the oven fries and tomatoes. Drizzle with the remaining 1 tablespoon of soy sauce and sprinkle with vinegar and cilantro. Serve hot.