La Buutique, is my older sister who made the best lomo saltado I've ever had. She also made a bomb dot com cilantro sauce to go with it. This was a quick and easy meal that she whipped up last week when I went over to her house. Lomo saltado is a Peruvian dish with Asian influences. Can it get better than that?
- 1 (16 ounce) package frozen French fries
- vegetable oil as needed
- 1 pound beef tri tip, sliced 1/8 to 1/4 inch thick
- salt and pepper to taste
- 1 large onion, sliced into strips
- 2 large tomatoes, peeled, seeded, and sliced into strips
- 1 yellow chili pepper (preferably Peruvian aji amarillo)
- 1/4 cup distilled white vinegar
- 1 dash soy sauce to taste
- Choice of rice
- 1/2 cup of chopped cilantro
- 2 tablespoons lime juice
- 1 clove of garlic
- 2 teaspoons mayonnaise
- Prepare the bag of French fries according to package directions.
- Cook your choice of rice as desired according to package. We used jasmine rice.
- While the French fries and rice are cooking, heat the oil in a frying pan over medium-high heat. Season the sliced meat with salt and pepper to taste. Fry the meat until just cooked, and the juices begin to release. Remove the meat from the frying pan.
- Then cook the onions, with additional oil if needed, until they are transparent. Stir in the tomato and aji amarillo; cook until the tomato softens.
- Pour in the vinegar and soy sauce, cover, and cook until the beef is done, about 3 minutes.
- For the sauce, add the cilantro, garlic, mayonnaise, and lime juice in a mini food processor. Mix until desired taste.
- Season to taste with salt and pepper, and sprinkle with chopped cilantro and French fries to serve.