Lomo Saltado (Peruvian Stir-Fried Beef With Onion, Tomatoes, and French Fries) Recipe
"Tender slices of deeply seared beef, blister-y onions, juicy tomatoes, and crispy French-fried potatoes unite in this classic Chinese-Peruvian stir-fry...."
INGREDIENTS
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1 pound (450g) beef tenderloin, skirt steak, or other tender and flavorful quick-cooking steak
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1/4 cup (60ml) peanut, canola, or vegetable oil, divided, plus more if needed
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Kosher salt
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1 medium (8-ounce/225g) red onion, cut into 1/2-inch slices
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4 scallions (about 2 ounces/60g total), roots and any wilted parts trimmed, remainder cut into 2-inch lengths
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1 fresh or frozen ají amarillo chili pepper (about 2 ounces/60g), defrosted if frozen, then stemmed, seeded, and sliced lengthwise into matchsticks (see note)
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2 medium plum tomatoes (about 5 1/2 ounces/160g total), cored and cut into 3/4-inch-thick wedges
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2 medium cloves garlic, minced
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1-inch piece peeled fresh ginger (about 1/4 ounce; 7g), minced
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1 tablespoon plus 1 teaspoon (20ml) soy sauce
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1 tablespoon (15ml) apple cider vinegar
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2 teaspoons minced fresh cilantro leaves and tender stems
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Freshly ground black pepper
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French fries, for serving
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Cooked long-grain rice, for serving
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