Lomo Saltado is a Peruvian stir-fry of sorts, and this one is bursting with flavor because of the Aji Amarillo sauce made from hot yellow chili peppers. Lomo Saltado showcases the diverse influences on Peruvian cuisine, from native Incan to Chinese.
- 12 oz. rib-eye steak, cut into ½ inch cubes
- Salt and pepper
- 2 Tbsp. vegetable oil, plus more for frying
- 1 potato, shredded
- ¼ medium red onion, sliced
- 1 tomato, seeded and diced
- 3 Tbsp. white wine vinegar
- 2 Tbsp. soy sauce
- ¼ cup Doña Isabel Aji Amarillo sauce
- Steamed rice, for serving
- Season steak with salt and pepper to taste.
- In a heavy skillet, heat enough oil to deep-fry shredded potato (about ½ inch depth). Fry potato shreds and remove to paper towels to drain.
- In a separate skillet, heat 2 T oil. Once the hot is hot, add the steak. After the meat is browned, add the onions and tomato and cook until softened. Add vinegar, soy sauce, and aji Amarillo and simmer until meat is cooked through.
- Plate with rice and garnish with parsley and fried potatoes.