lomo saltado remix
2 lbs rib eye
boneless, cubed into 1" pieces
1 tsp salt
1/2 tsp sugar
1/2 tsp black pepper
freshly ground
2 tsp oregano
1/2 tsp cumin
1/2 tsp paprika
1 tbsp avocado oil
french fries
preferably crinkle cut, see notes
1/4 cup avocado oil
1 large red onion
sliced into slivers
4 whole green onions
both white & green parts cut into 1" pieces
1 pint cherry tomatoes
halved at the equator, could also use 2 whole tomatoes cut into wedges
6 cloves garlic
1 1/2 tbsp soy sauce
3 tbsp red wine vinegar
1/3 cup beef stock
1 tbsp butter
steamed rice
In Peru on a high school immersion trip, I was 17 years old the first time I tasted lomo saltado. The meat, rice, and soy sauce reminded me of home, but the french fries and seasoning were distinctly Peruvian. I fell in love with it immediately and ordered it whenever a restaurant had it on the menu during the trip. Utilizing an approach similar to Charles Phan's shaking beef, this version of the recipe is easier than previous versions and is by far the most delicious. It also most closely aligns with my taste memory of lomo saltado in Peru.

Since we're a small family of 3, we cook half of the recipe at a time. See notes below if cooking the full recipe.
day 1
Process the veggies and store half inside airtight containers. Store the garlic for the next day peeled but whole. Cube only half of the rib eye and store the other half in a Food Saver bag or equivalent.
Combine the cubed beef with all of the sugar, salt, pepper, spices, and oil. Massage to combine then marinate for at 2-3 hours. Store it in the fridge to start but marinate it at room temp for the last hour.
Kick off the rice cooker.
Kick off the fries about 30 minutes before serving time. We usually just bake them in the oven to spare ourselves the hassle of frying, but feel free to fry them as well.
Warm the stainless skillet over medium-high heat. Add the oil and heat until shimmering. Add the marinated beef in a single layer and sear for about 3 minutes or until a brown crust develops on the bottom side.
Flip the meat and cook for 1 minute.
Add half of the red onions and half of the green onions. Cook and stir for about 30 seconds.
Add half of the tomatoes and press half of the garlic into the skillet. Cook and stir for about 30 seconds.
Add all of the soy sauce, vinegar, and beef stock. Scrape the fond from the bottom of the skillet to incorporate, then toss to coat.
Add all of the butter and shake the skillet to distribute evenly. Toss to coat.
To plate, lay down a bed of rice then set fries on top of it. Spoon the meat, veggies, and sauce over the fries. Sprinkle with cilantro.
day 2
Cube the meat and marinate it per step 2.
If needed, make more rice and more fries.
Repeat the procedure from step 5 with the remaining ingredients.
Fries are such an important part of this dish, but are such a hassle for a home cook to make. We usually opt for frozen crinkle cut fries that we simply bake in the oven. Sometimes we opt to buy them at a nearby restaurant. And sometimes in a pinch we'll just use Spud Crunchies, a french fry snack from Trader Joe's.

If you want to cook this recipe in one fell swoop, cube and marinate all of the steak with double of the marinade ingredients. Brown only half of the meat in step 5. After completing that batch, wipe down the skillet and repeat for the remaining ingredients. The cooking needs to happen in two separate batches or else the meat won't brown properly.