Peruvian Lomo Saltado
A fast Peruvian beef stir-fry with tomatoes, red onions, soy-vinegar sauce, fries, and white rice.
Equipment
- Large skillet or wok
- Chef's knife
- Cutting board
- Mixing bowl
- Tongs
Ingredients
Beef and Marinade
- 1 1/2 lb sirloin steak cut into thin strips
- 1 tsp kosher salt divided
- 1/2 tsp black pepper freshly ground
- 2 tbsp soy sauce divided
- 1 tbsp red wine vinegar or white vinegar
Stir-Fry
- 2 tbsp vegetable oil divided
- 1 large red onion cut into thick wedges
- 2 medium tomatoes cut into wedges
- 1 tbsp aji amarillo paste or mild yellow chile paste
- 2 cloves garlic minced
- 1/2 tsp ground cumin
- 1/4 cup beef stock or water
- 2 tbsp fresh cilantro chopped
To Serve
- 4 cups cooked French fries kept hot and crisp
- 2 cups cooked white rice
Instructions
Season and sear the beef:
- Toss the beef with half of the salt, the black pepper, 1 tablespoon soy sauce, and the vinegar. Let it stand for 10 minutes.
- Heat a large skillet or wok over high heat. Add 1 tablespoon oil and sear the beef in a single layer, working in batches if necessary, until browned. Transfer to a bowl.
Stir-fry the vegetables:
- Add the remaining oil to the hot skillet, then add the onion and cook for 1 minute.
- Stir in the garlic, cumin, and aji amarillo paste and cook for 30 seconds.
- Add the tomatoes and cook for 1 to 2 minutes, just until they begin to soften but still hold their shape.
Finish and serve:
- Return the beef to the skillet. Add the remaining soy sauce and beef stock, then toss for 1 to 2 minutes until glossy.
- Fold in the cilantro and remove from the heat.
- Serve immediately with hot French fries and white rice.
Notes
- Slice the beef across the grain for the most tender texture.
- Keep the tomatoes in large wedges so they do not disappear into the sauce.
- Reheat leftovers in a hot skillet and add fresh fries just before serving.
Nutrition
Calories: 690kcalCarbohydrates: 61gProtein: 42gFat: 30gSaturated Fat: 8gCholesterol: 105mgSodium: 980mgFiber: 5gSugar: 7g