Lomo Saltado

Strips of beef (typically sirloin or tenderloin) stir-fried very hot with red onion, tomato, ají amarillo (the bright yellow Peruvian chilli with a fruity-warm character distinct from any Asian or Mexican chilli), soy sauce, vinegar, and coriander, finished with a splash of pisco from the pan deglaze, served over chips and rice on the same plate. The signature Peruvian dish that reveals Chinese influence: wok-char from the high-heat stir-fry, soy sauce providing umami salt, the criollo combination of red onion and tomato bringing acid and sweetness, and ají amarillo bringing the fruity-warm chilli that defines Peruvian cooking. Substantial, meaty, soy-and-vinegar-driven, with the chips-and-rice combination adding textural variety.