Peru’s lomo saltado is fusion cooking at its easiest and most approachable, a quick stir-fry of soy-marinated beef, tomatoes and hot peppers. It’s part of the chifa cuisine—Asian-influenced dishes brought to the South American country by indentured Chinese workers in the late 19th century. For our take, we developed flavor by mixing ground cumin into the soy sauce marinade. Tenderloin is often used, but we preferred sirloin tips (also called flap meat) for their meatier flavor as well as lower price. And we seared the meat instead of stir-frying. Readily available jalapeño peppers made a good substitute for the traditional yellow aji peppers. If you prefer little to no spiciness, halve and seed the jalapeño before slicing it into half rings. Classic lomo saltado is frequently served over french fries; your favorite, frozen or otherwise, would be a good choice here. Steamed rice is an equally good, and lighter, accompaniment. <br /> <br />Don’t cook the beef without patting it dry. Marinating in soy sauce adds flavor, but also moisture. Drying the beef helps ensure that the slices sear nicely, rather than steam. Also, cook it in two batches; crowding the pan inhibits browning. <br /> <br />Excerpted from MILK STREET: Tuesday Nights Copyright © 2018 by Christopher Kimball, photographs by Connie Miller of CB Creatives. Used with permission of Little, Brown and Company, New York. All rights reserved.

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