This Peruvian dish is a combination of Latin and Asian. The soy sauce, vinegar and cumin add just the right amount of zip. It’s virtually the national dish of Peru. I prepare Lomo all the time for weddings and large events~it’s a very different dish, yet still in the culinary comfort zone. After all, it’s really a Latin stir-fry on top of a bed of crispy French Fries~you can’t make this stuff up.
4 Cups Vegetable Oil
4 Idaho Potatoes (French Fry Cut)
2 Pounds Top Sirloin (Cut Into Strips)
1 Gold Pepper
1 Red Pepper
1 Purple Onion
3 Cloves Garlic (Finely Chopped)
One Large Tomato (Seeded/Julienne)
6 Scallions (Cut Into Rings)
½ Cup Cilantro (Torn)
3 Tbsp. Soy Sauce
2 Tbsp. White Wine Vinegar
3 Tbsp. Olive Oil
2 Tsp. Ground Cumin
Salt/Pepper (To Taste)
To make the fries~cut the potatoes in a French fry cut. Soak in water, dry well. Heat vegetable oil to 325 degrees add potatoes. Cook until blistered (but not browned) and drain on paper towels. Let rest for a few minutes until cool. Reheat oil to 375 degrees and fry potatoes again until brown. This is the technique for getting crispy fries.
Marinate the beef in 2 tbsp. of the olive oil, cumin, ground pepper, soy and garlic (15 minutes). Heat a sauté pan and add 1 tbsp. olive oil (until almost smoking) and add the beef. When seared on all sides, place beef in a bowl. Add the onions, cook until slightly tender. Add the peppers, cook for a few seconds. Add the vegetables to the beef. Add the vinegar and stir~adjust seasonings. Place some French fries on a plate. Place a portion of the beef/vegetable mixture on top of the fries (make sure to drizzle with a little of the sauce). Garnish with the tomatoes/cilantro/scallions.