“Stir-fries” have never excited me very much, and not just because I’m wok-less. I associate them with strips of grey, non-descript meat in a tangle of salty, under cooked vegetables, and those are the ones I made. The stir-fries I’ve ordered out were even worse. So, put me down as officially less likely to make something described as a stir-fry. Which is why it took me a while to embrace Lomo Saltado. On the surface, it doesn’t … to read the rest of Chef John’s article about Lomo Saltado, please follow this link to become a member.)
Follow this link to get a complete, printable written recipe for Lomo Saltado!
And, as always, enjoy!
If you want more information about why the blog format has changed, and why we’re now offering complete written recipes, please read all about that here.
