Peruvian Lomo Saltado

A flavorful Peruvian stir-fry with beef, tomatoes, onions, rice, and potatoes.

Ingredients

For approximately 50 small portions

• 5 lbs beef, sliced into strips

• 4 large red onions, wedges

• 8 tomatoes, wedges

• 8 cloves garlic, minced

• ¾ cup soy sauce

• ½ cup red wine vinegar

• 2 tbsp ground cumin

• Black pepper

• 5 lbs potatoes, cut into fries or wedges

• Cooked white rice

• Fresh cilantro

• Neutral cooking oil

Instructions

1. Cook rice and potatoes separately; brown potatoes in a skillet or fryer.

2. Sear beef in batches over high heat.

3. Remove beef and sauté onions until softened but still crisp.

4. Add garlic, tomatoes, cumin, soy sauce, and vinegar.

5. Return beef to pan and toss.

6. Serve with rice and potatoes; garnish with cilantro.

Fiji Craft Flight Notes

Lomo saltado is a classic example of chifa, the fusion of Chinese and Peruvian cooking traditions.

Note: Quantities are reconstructed from our cooking notes; please adjust to taste.

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