“All girls love fries huh?” This is a question one of my friends threw out to a group of us and the answer was a unanimous YES! Fries over guys, am I right?! Just kidding! I can confidently say that I would never be disappointed if all my meals came with a side of fries for the rest of my life. But if we love fries so much, why is it always a side, an extra, never a main? Enter, lomo saltado where fries are not the side piece to this dish, but all up in the main dish!
Lomo saltado is a stir-fry Peruvian dish made with beef, fries, onions and tomatoes. Most of the time the dish is made with thin cuts of sirloin and aji Amarillo chili peppers and this is what I’ve come to expect up until my last visit to New York. My friend and I were aimlessly walking around and came across a restaurant overflowing with people, loud with Latin music and totally hit the jackpot. They had the BEST lomo saltado I’ve ever had in my life!
The big difference in the dish I had in New York was that they used beef short ribs and sambal. I loved the idea of using Sambal because it is a staple item in my kitchen! Sambal is a mixture of smashed-up chili peppers and is typically used in Asian dishes. It’s not super spicy and has a little bit of sweetness so because it’s not too overpowering, I use it a lot.
I combined all my lomo saltado eating experiences and made my own at home (a total of three times since my New York trip). Each time it was delicious, each time with double the amount of fries and each time quietly thanking that New York restaurant for making it ok to change up a tried and true dish.
prep time: 20 minutes
cook time: 45 minutes
serves: 4-5 people
- 1 ½ cups beef broth
- 1/3 cup light soy sauce
- 2 tablespoons red wine vinegar
- 1 tablespoon brown sugar
- 2 teaspoons cumin
- 1 ½ pounds beef short ribs
- black pepper
- 2 tablespoons sambal
- half of a red onion, cut into thin wedges
- 2 roma tomatoes, cut into wedges
- 3 green onions, chopped
- 1 teaspoon minced ginger
- 3 russet potatoes
- lawry’s seasoned salt
For the sauce: bring beef stock to a boil and reduce to 1 cup. Remove pot from heat and mix in soy sauce, red wine vinegar, brown sugar, cumin and set aside.
For the fries: peel potatoes and cut into matchsticks. While you’re cutting up the rest of the potatoes, put the finished strips into a bowl of cold water to prevent discoloration, but remember to dry them before throwing them in the oil! Heat vegetable oil in a Dutch oven to 325 degrees. Cook potatoes in batches for about 5-6 minutes each. When you are done frying all the fries and after about 10-15 minutes of rest time, bring the oil to about 350 degrees and re-fry the fries in batches until they reach a nice golden color, another 5 minutes each batch. Lightly season the fries with Lawry’s seasoned salt and sugar (yes, sugar).
Finally, the beef! Season beef short ribs with salt and pepper. In a skillet, heat extra virgin olive oil, add minced ginger and cook for about 1 minute. Brown the beef short ribs over high heat for 1-2 minutes. Add the sauce and sambal to the skillet and cook for about 10 minutes. Once the sauce has reduced a bit and the beef is tender, remove beef from skillet and set aside. Add red onions and tomatoes to same skillet and cook for about 1-2 minutes, until softened. Add beef, fries and green onions to the skillet and lightly toss until everything is incorporated.
Recipe adapted from bon appétit.