Lomo Saltado
A flavorful Peruvian-Chinese fusion dish featuring tender beef strips stir-fried with onions, tomatoes, and aji amarillo chiles, served with both French fries and rice.
Ingredients
- 1 1/2 lbs sirloin steak, sliced thinly
- 1/4 cup soy sauce
- 2 tbsp red wine vinegar
- 1/4 cup vegetable oil
- 2 red onion, sliced
- 4 plum tomatoes, sliced
- 2 tbsp aji amarillo paste
- 4 garlic cloves, minced
- 1 inch fresh ginger, grated
- 1/4 cup fresh cilantro, chopped
- 2 russet potatoes, cut as fries
- 2 cups white rice, cooked
- to taste salt
- to taste black pepper, ground
Instructions
-
1
In a bowl, marinate 1 1/2 lbs sliced thinly sirloin steak with 1/4 cup soy sauce, 2 tbsp red wine vinegar, 2 tbsp aji amarillo paste, 4 minced garlic cloves, 1 inch grated fresh ginger, to taste salt, and to taste black pepper for at least 15 minutes, or up to 1 hour for more flavor.
-
2
While the beef marinates, prepare the potatoes. Heat oil in a large pan to 350°F (175°C) and fry the 2 cut as fries russet potatoes until golden and crispy, about 5-7 minutes. Drain on paper towels and season with salt. Keep warm.
-
3
Heat a large wok or skillet over very high heat until smoking. Add half of the 1/4 cup vegetable oil.
-
4
Add the marinated beef in a single layer and let it sear without moving for 1 minute. Then stir-fry quickly for another 1-2 minutes until just browned but still slightly pink inside. Remove and set aside.
-
5
Add the remaining vegetable oil to the pan. Add 2 sliced red onion and stir-fry for 1 minute until slightly softened but still crisp.
-
6
Add 4 sliced plum tomatoes and stir-fry for another minute, just until they start to release their juices but still hold their shape.
-
7
Return the beef to the pan along with any accumulated juices. Toss everything together quickly, just to combine and heat through, about 30 seconds.
-
8
Remove from heat and immediately mix in the 1/4 cup chopped fresh cilantro.
-
9
Serve immediately with the fried potatoes and 2 cups cooked white rice on the side, or combine them together in the traditional style.