Lomo Saltado (Peruvian Steak Stir-Fry)
I've never been a big stir-fry guy, but when it comes to lomo saltado, I make an exception. First of all, it's Peruvian--and I love to eat anything Peruvian. But, it's also a stir-fry that features not only meat and vegetables, but also French fries. Serve with steamed white rice and garnish with cilantro, if so desired.
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If you wanted to splurge, you could use a nicer cut of meat, such as a filet, New York strip, or skirt steak.
I like to use frozen, crinkle-cut fries, but any kind will do. You can serve the fries on the side of this dish to keep them from getting soggy, but I've heard that the real players always serve them in it.