Lomo Saltado is the perfect example of “Chifa” (Chinese-Peruvian fusion). It combines the high-heat stir-fry technique of a wok with traditional Andean ingredients like potatoes and yellow chilies. The result is a savory, juicy dish where crispy fries soak up a vinegar-soy glaze.

Part A: Ingredients

• The Protein: 1 lb Beef Sirloin (cut into strips), 1 Tbsp Oil.
• The Veg: 1 large Red Onion (thick wedges), 2 Plum Tomatoes (thick wedges), 1 yellow chili pepper (Aji Amarillo) or 1 bell pepper.
• The Sauce: 3 Tbsp Soy Sauce, 2 Tbsp Red Wine Vinegar, 1 tsp Cumin, 2 cloves Garlic (minced).
• The “Twist”: 2 cups Crispy French Fries (freshly cooked), Fresh Cilantro.

Part B: Instructions

1. High Heat Sear: Heat a wok or large skillet until smoking hot. Add oil and sear the beef in batches so it browns quickly without stewing. Remove and set aside.
2. Sauté: In the same pan, add onions and peppers. Stir-fry for 2 minutes—they should stay crunchy. Add garlic and cumin.
3. Deglaze: Add the tomatoes, then pour in the soy sauce and vinegar. Toss for 1 minute until the tomatoes just begin to soften.
4. Combine: Return the beef (and its juices) to the pan. Toss in the crispy fries and fresh cilantro.
5. Serve: Serve immediately while the fries are still partially crisp, ideally alongside a mound of white rice.