Lomo Saltado is a beloved Peruvian dish that exemplifies the harmonious blend of Peruvian and Chinese culinary influences. This stir-fry combines tender strips of beef, vibrant tomatoes, red onions, and the unexpected addition of crispy French fries, all tossed in a savory sauce made with soy sauce and vinegar.

The dish's origins can be traced back to the late 19th and early 20th centuries when a significant number of Chinese immigrants arrived in Peru. As they brought their culinary traditions, a fusion of flavors and techniques emerged, giving birth to dishes like Lomo Saltado.

• 1 pound beef tenderloin or sirloin, cut into thin strips
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• 1 red onion, sliced
• 4 Small tomatoes, deseeded and cut into strips
• 3 garlic cloves, minced
• 3 tablespoons white wine vinegar or apple cider vinegar
• 1/4 cup soy sauce
• 2 tablespoons oyster sauce (optional)
• 2 tablespoons Peruvian pisco (optional, for flambéing)
• 2 pounds potatoes, cut into fries
• Vegetable oil for frying
• Cooked white rice for serving
• Chopped cilantro for garnish

1. Season the beef strips with salt and pepper.
2. Heat vegetable oil in a wok or large skillet over high heat. Sear the beef strips in batches until browned but still slightly pink inside. Transfer to a plate.2
   
3. In the same wok, stir-fry the onions and tomatoes for 2-3 minutes until softened. Add garlic and cook for 1 minute.
4. If using pisco, carefully flambé by adding it and tilting the pan toward heat to ignite. Let flames subside.
5. Add vinegar, soy sauce, and oyster sauce. Return beef and juices to the wok. Simmer briefly to thicken sauce.2
6. Fry potato strips until crispy. Drain and season with salt.
7. Serve over white rice, topped with the Lomo Saltado mixture and crispy fries. Garnish with cilantro.2
   

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