Lomo Saltado is a fusion dish with both Asian and Peruvian influences. In the 19th century many Chinese people immigrated to Peru because their agriculture business was booming. This caused a mix of cultures over the years, and of course new dishes including this one which uses both potatoes (which originated in Peru) & rice (which originated in Asia) as starches. Lomo Saltado blends the two cultures perfectly.
1 (16 ounce) package frozen French fries
vegetable oil as needed
1-pound beef tri tip, sliced 1/8 to 1/4 inch thick
salt and pepper to taste
1 large onion, sliced into strips
3 large tomatoes, peeled, seeded, and sliced into strips
1 yellow chili pepper (preferably Peruvian aji amarillo)
1/4 cup distilled white vinegar
1 Tlbs soy sauce to taste
2 tablespoons chopped fresh parsley
Prepare the bag of French fries according to package directions. (Ok in Peru they do this part by hand but who has time for that?!)
While the French fries are cooking, heat the oil in a frying pan over medium-high heat. Season the sliced meat with salt and pepper to taste. Fry the meat until just cooked, and the juices begin to release. Remove the meat from the frying pan, then cook the onions, with additional oil if needed, until they are transparent. Stir in the tomato and aji amarillo; cook until the tomato softens. Pour in the vinegar and soy sauce, add the French fries, cover, and cook until the beef is done, about 3 minutes. Season to taste with salt and pepper, and sprinkle with chopped parsley to serve.
If you like your French fries crispy, you can serve them on the side with the meal instead of stirring them in.
BY: ROSARIO CACERES