Lomo Saltado is a classic Peruvian dish that exemplifies the Chifa (Chinese-Peruvian fusion) culinary tradition. It is a high-heat stir-fry of marinated strips of beef, onions, tomatoes, and French fries, tossed in a savory, tangy sauce based on soy sauce and Aji Amarillo (Peruvian yellow chili).

Prep Time	Cook Time	Serves
20 minutes	15 minutes	4

Part A: Ingredients

• Beef/Marinade: 1.5 lbs Beef Tenderloin or Sirloin (cut into 1-inch strips), 2 Tbsp Soy Sauce, 1 Tbsp White Vinegar.
• Vegetables: 1 large Red Onion (cut into thick strips), 2 large Roma Tomatoes (cut into thick strips), 1 Aji Amarillo (Peruvian yellow chili, sliced, or substitute Jalapeño).
• Stir-fry Sauce: 2 Tbsp Olive Oil (or neutral oil), 2 Tbsp Soy Sauce, 1 Tbsp Oyster Sauce (optional), 2 Tbsp Beef Stock, 1 Tbsp Fresh Lime Juice.
• Finish: 1 lb French Fries (store-bought or homemade, cooked), 1/2 cup Chopped Cilantro.

Part B: Instructions

Step 1: Prep and Marinate

1. Toss the beef strips with the 2 Tbsp soy sauce and 1 Tbsp white vinegar. Set aside while preparing other ingredients.
2. Ensure the French fries are cooked and kept warm (they are added at the very end).

Step 2: High-Heat Stir-Fry

1. Heat a wok or large, heavy skillet over very high heat. Add the oil until it is shimmering.
2. Add the marinated beef strips (reserving the liquid marinade). Stir-fry for only 1-2 minutes until nicely browned on the outside but still pink inside. Remove the beef and set aside.

Step 3: Sauté Vegetables and Finish Sauce

1. Return the wok to high heat. Add the red onion strips, tomato strips, and sliced Aji Amarillo (or Jalapeño). Stir-fry for 2-3 minutes; the vegetables should be lightly charred but still crunchy.
2. Return the beef (and any reserved liquid) to the wok.
3. Add the remaining 2 Tbsp soy sauce, oyster sauce (if using), beef stock, and lime juice. Toss rapidly to combine everything and coat the beef and vegetables in the glossy sauce.

Step 4: Combine with Fries and Serve

1. Add the warm cooked French fries to the wok. Toss gently but quickly to coat the fries in the sauce.
2. Stir in the fresh chopped cilantro.
3. Serve the Lomo Saltado immediately, piled high on plates, traditionally with a side of white rice (allowing the sauce to seep into the rice).