Lomo Saltado is a popular Peruvian dish that combines the flavors of stir-fried beef with onions, tomatoes, and crispy French fries. This dish is a perfect example of the fusion between Peruvian and Chinese cuisine, known as "chifa."

The history of Lomo Saltado dates back to the late 19th century when Chinese immigrants arrived in Peru and began to blend their culinary traditions with local ingredients. The result is a delicious and hearty dish that has become a staple in Peruvian households and restaurants.

To make Lomo Saltado, start by cutting beef tenderloin, red onions, and tomatoes into strips. Stir-fry the beef at high heat until it is browned, then add the onions and tomatoes. Season the mixture with soy sauce and vinegar, and continue to cook until the vegetables are tender. Finally, toss in freshly cooked French fries and mix everything together.

There are many ways to customize Lomo Saltado to suit your taste. You can add other vegetables like bell peppers or mushrooms, or use different cuts of beef. Some variations also include a splash of pisco, a Peruvian brandy, for added flavor.

In Peru, Lomo Saltado is typically served with a side of white rice, which helps to soak up the savory sauce. It is a popular dish for both lunch and dinner, and is often enjoyed with family and friends.

While Lomo Saltado is a delicious and satisfying meal, it is important to be mindful of the ingredients. The dish can be high in calories and sodium due to the use of soy sauce and French fries. To make a healthier version, you can use leaner cuts of beef, reduce the amount of soy sauce, and bake the fries instead of frying them.