Peruvian Lomo Saltado with Air Fryer Fries
A fusion of Peruvian food and Asian stir fry, Lomo Saltado is a hearty and flavorful meal.
Ingredients
- 1.5 lbs sirloin steak cut into strips
- 3 tomatoes chopped into wedges
- 1 red onion halved and sliced
- 1 ají amarillo chili minced
- 4 cloves garlic minced
- 1 tsp minced ginger
- 2 tbsp soy sauce
- 1 tbsp white wine vinegar
- 1 bunch green onion cut into ~½ inch pieces
- 1 bunch cilantro roughly chopped
- 2 cups rice
- 2 medium Russet potatoes
- ½ tsp chili powder
- ½ tsp onion powder
Instructions
- First, cut the potatoes into square fry shapes (rather than wedges since square will cook more evenly). Soak these in a bowl of cold water for 30 minutes to remove starch and then let dry for 15 minutes. Once dried, toss in a bowl with chili powder, onion powder, salt/pepper, and 1 tsp oil. Meanwhile, cook rice. As this is cooking, prepare the rest of the ingredients.
- In a large wok on medium-high heat with a splash of oil, cook the steak in two batches and set aside in a bowl for later. In the same wok, saute the onions for a minute before adding the garlic, ginger, chili, tomatoes, green onion. Saute for another minute, then add the soy sauce, white wine vinegar, and the steak strips. Saute for one more minute.
- Serve a scoop of the meat with some rice and fries. Note that some recipes call for the fries to be combined with the meat and others call for it on the side. We prefer the latter to prevent the fries from getting soggy.
Notes
Although using ají amarillo is the authentic way to make this recipe, it can be hard to find in the states, so feel free to substitute another pepper.