Chinese-peruvian beef stir-fry with french fries (lomo saltado)
Beef second courses
This dish is perhaps one of the most emblematic chifa (Chinese-Peruvian dishes) in Peru. It has become so embedded in the country’s national cuisine that most Peruvians don’t even think about its Chinese origins. In my rendition, I reemphasize the Chinese elements in this dish by adding ginger, which gives the dish a pleasant bite, and oyster sauce, which adds a rich mouthfeel and profound umami flavor. Although traditionally made with beef sirloin, this recipe works with any protein, including tofu. At chifa restaurants, this dish would be cooked in a wok, but any pan that can tolerate very high heat will work for this recipe. Make sure to crack open a window and crank up your exhaust, as things can get smoky. The addition of crisp French fries makes lomo saltado particularly decadent. At home, I usually make my partner pick up some French fries from a nearby restaurant. However, you can fry or bake your own potatoes or just use frozen French fries.
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