Stir-Fry
Chinese-Peruvian Beef Stir-Fry With French Fries (Lomo Saltado)
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19 Reviews
Deb H.
July 16, 2020
Bob was attempting to have "others" think outside the gastronomical box. Try it, you may like it! I have traveled in Peru, and this recipe brought back wonderful culinary memories!
Chuck
December 28, 2019
wow, some very sensitive egos down below, starting with liliana. 20 paces everyone with two french fries.
Rprp
November 23, 2018
HELP! "Beef sirloin" is a huge denomination for a great variety of cuts. Some succulent and tender (classic sirloin steak) and some relatively dry and less tender, needing other treatment (top sirloin) and perhaps not so great for stir-fry. Can you be more specific? Thanks @
Carlos C.
November 26, 2018
Thank you for your excellent question, and I apologize for my oversight in this. Lomo refers generally to the loin of the animal. I asked for loin in the recipe so that readers do not use other parts of the cow, like skirt steak (which some cooks in the US do use for lomo saltado).
I did some digging around and found that most chefs in Lima agree that "lomo fino" is the best cut for making lomo saltado. This is roughly equivalent to the tenderloin. If you want to get fancy, filet mignon would work beautifully. Classic sirloin steak is perfect for this. Again, I apologize about the vagueness.
I did some digging around and found that most chefs in Lima agree that "lomo fino" is the best cut for making lomo saltado. This is roughly equivalent to the tenderloin. If you want to get fancy, filet mignon would work beautifully. Classic sirloin steak is perfect for this. Again, I apologize about the vagueness.
edith
October 1, 2018
I made this for dinner with my picky children and they loved it! Great recipe! The only thing that I changed was the Ají Panca, instead I used Sambal Oelek that I had in my fridge and it was very tasty. This is definitely a keeper.
Carlos C.
October 2, 2018
So glad you all liked it! And I think it would be amazing with sambal oelek or any chili paste you can find.
liliana
September 29, 2018
Please excuse me for this extensive and inappropriate exchange with B. Thomas.
This site is not designed for such puffery.
I apologize.
But I have a hard time dealing with male arrogance and feel bound to respond.
This site is not designed for such puffery.
I apologize.
But I have a hard time dealing with male arrogance and feel bound to respond.
Yolanda
September 29, 2018
Great and well-explained recipe. The trick is to not let the fries or vegetables over cook or soak in the pan. Must serve and eat immediately. Texture and flavors make this dish the most enjoyable. As Peruvian, I feel super proud this classic gets best reactions from my American friends.
Kris
September 29, 2018
Thanks, Yolanda. As you’re a Peruvian, I highly value your comments & input.
Carlos C.
October 1, 2018
You are absolutely right, Yolanda. You should have everything prepped and ready to stir fry. And you should have your rice and serving plate ready so you can eat it immediately. The longer you wait, the less delicious it gets. Thanks for the tip
liliana
September 28, 2018
The combination of spices etc. is intriguing.
But I cannot envisage throwing french fries into the mix.
Nor soaking onions for that matter.
And perhaps simmering the beef a bit in this wonderful combinations of flavours.
But I cannot envisage throwing french fries into the mix.
Nor soaking onions for that matter.
And perhaps simmering the beef a bit in this wonderful combinations of flavours.
Bob T.
September 28, 2018
Try it you might like it.
It is all about expanding your horizons and getting something new and different on the table.
It is all about expanding your horizons and getting something new and different on the table.
Bob T.
September 29, 2018
It was just a suggestion. I've been there and been pleasantly surprised with the results. Of, course, each to their own.
liliana
September 29, 2018
I lived in South America for over 5 years in 4 different countries. But I would not presume.
This is becoming silly. Bob. I am not interested in a duel of egos. This is about a recipe.
This is becoming silly. Bob. I am not interested in a duel of egos. This is about a recipe.
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