Oooh, just look at it! A Peruvian-Style Stir-Fry served over spicy mashed potatoes! It's so mouthwatering good, that my take on Lomo Saltado is often on my mind when I haven't had it in a while.
Traditionally, Lomo Saltado is a delicious Peruvian stir-fry typically served with French fries on the side. I was first inspired to make this dish a few years ago after walking into a Latin grocery store after work in San Francisco and stumbling upon a jar of aji amarillo paste. I didn't know what I would make with it, but after my purchase, I stuffed the jar neatly into my bag and smiled as I walked out the door.
After doing a little research on Peruvian cuisine during my commute home, I knew I needed to try Lomo Saltado, which typically uses fresh aji amarillo peppers. The dish originated from the Chifa culinary tradition that dates back to 19th century Peru, where Chinese settlers developed their own Fusion cuisine. Enamored, I thought "Chinese cuisine + Peruvian flavors, well, that can only be delicious!"
But since I only had the paste, with no aji amarillo peppers in site, I decided to use jalapeños and habaneros for the stir-fry, and introduce the paste to the mashed potatoes instead. Let me tell you, that was the right decision! I found that the spicy and fruity flavors of the paste melded perfectly with mashed potatoes.
While I love Peru's traditional use of French fries in Lomo Saltado, there's something incredible about serving this stir-fry over a bed of mashed potatoes. The stir-fry sauce thickens to a wonderful gravy-like consistency that pairs so perfectly with your mash, you will want to lick the plate clean! Pro Tip: You can easily find aji amarillo paste at many Latin markets, or online with a few seconds of Googling. If you have Amazon Prime, you'll have it in 1-2 days!
But if you'd like to try the traditional recipe, serve the stir-fry over steamed rice, add aji amarillo if you wish, and feel free to fry up your own French fries! These are flavors you have to try if you haven't already!
Peruvian-Style Steak with Aji Amarillo Mashed Potatoes
Time: 45 Minutes
1 tbsp extra virgin olive oil
2 tbsp soy sauce
2 tbsp red wine vinegar
6 cloves garlic, minced
2 tsp cumin
Kosher salt and freshly ground black pepper
24 oz sirloin or flat iron steak, thinly sliced
3 large russet potatoes, peeled, cut into 2-inch pieces
1/2 cup warmed whole milk
3 tbsp butter
2-4 tbsp aji amarillo paste, to taste
1 tbsp canola or vegetable oil
1 large red onion, sliced into strips
1 large jalapeño pepper, halved and thinly sliced
1 small habanero pepper, halved, and thinly sliced (optional)
3 medium tomatoes, peeled, seeded, and sliced into strips
1/2 small bunch cilantro, roughly chopped
In a medium mixing bowl, stir together olive oil, soy sauce, vinegar, garlic, and cumin. Season with 1/2 tsp kosher salt and 1 tsp freshly ground black pepper. Add steak to the mixing bowl and transfer to refrigerator to marinate for 20 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add potatoes and cook for 15 minutes, or until tender. Drain, and return potatoes to pan over very low heat. Mash potatoes using a potato masher, ensuring any excess moisture has evaporated. Slowly fold in milk, butter, and aji amarillo paste. Season to taste with kosher salt and freshly ground pepper. Keep warm.
Remove steak from marinade, reserving marinade in a separate bowl. Pat steak dry with paper towels.
In a large wok, heat canola oil over medium-high heat. Add steak and stir-fry for 4-5 minutes, until browned and cooked through. Transfer steak to a platter.
Add red onions, sliced chilies, and tomatoes to the pan, and stir-fry for 2 minutes, until vegetables begin to brown. Pour over reserved marinade and stir in cilantro. Simmer until the sauce has thickened, about 5 minutes. Return beef to the wok, stir to combine, and remove from heat.
Mound mashed potatoes on a plate and top with stir-fry. Garnish with additional cilantro if desired.