Lomo Saltado (Peruvian Beef Stir-Fry)

Mix the beef strips with the salt, pepper, cumin and crushed garlic in a bowl. Let it sit for 10 minutes while you fry the chips.

• 600 g beef
• 1 tsp salt
• ½ tsp pepper
• ½ tsp cumin
• 3 garlic

✅ Done when: beef is evenly coated and has rested 10 minutes

Heat the oil in a deep pot at least 24 cm/9–10 in wide to 170°C (340°F). Fry the potato chips in batches for 6–8 minutes until golden and crisp, then drain on kitchen paper and salt lightly.

• 500 g potatoes
• 500 ml oil
• to taste salt

✅ Done when: chips are golden and crisp

Heat a wok or large frying pan over high heat until it just starts to smoke. Add 2 tablespoons of oil and half the beef; sear for 1–2 minutes without moving, then toss for 30 seconds until browned outside but still pink inside. Remove and repeat with the rest of the beef in the same oil.

• 2 tbsp oil
• 600 g beef (from step 1)

✅ Done when: beef is browned outside but still pink inside

Add 1 tablespoon of oil to the same wok. Toss the onion and ají for 1 minute until the edges just soften, then add the tomatoes and toss for 30 seconds more; they should keep their shape.

• 1 tbsp oil
• 1 onion
• 1 ají amarillo
• 3 tomatoes

✅ Done when: onion edges softened, tomatoes holding their shape

Return the seared beef and its juices to the wok. Pour the soy sauce and vinegar around the edge so they sizzle, then toss everything for 30 seconds.

• 3 tbsp soy sauce
• 2 tbsp vinegar
• all of it beef from step 3

✅ Done when: beef and vegetables are glossy and coated in sauce

Turn off the heat, add the chips and coriander, and toss once to combine. Serve immediately with white rice so the chips soak up a little sauce but stay crisp.

• all of them chips (from step 2)
• 2 tbsp coriander
• to serve rice

✅ Done when: chips are coated in sauce but still crisp