Lomo Saltado

Name: Lomo Saltado
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Peruvian
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

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.

45 minMediumServes 4590 cal/serving

PeruvianLunchStovetopHigh ProteinDairy-FreeNut-FreePork-Free

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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.

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Questions

How hot should the oil be for Lomo Saltado?

For Lomo Saltado, the frying oil is held at 350 F (about 175 C) in step 2. Hotter scorches the outside before the inside cooks, and cooler turns it greasy.

What should Lomo Saltado look like when it is ready?

Go by the cues in the method rather than the clock. Step 4: cook until just browned but still slightly pink inside. Step 5: cook until slightly softened but still crisp.

How long should Lomo Saltado marinate?

Follow the time in step 1. Shorter still seasons the surface. Much longer is not better with acidic marinades, which turn the outside of meat or fish mushy.

Is there a substitute for aji amarillo in Lomo Saltado?

The entry for Lomo Saltado calls for 2 tbsp aji amarillo paste. In its place: Blend a roasted orange or yellow bell pepper with a little habanero or serrano. It approximates both the fruitiness and the heat.

Does Lomo Saltado contain soy?

Yes: 1/4 cup soy sauce. The full allergen list for this entry is gluten and soy. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Serve it with

Malarrabia side
Ensalada de Frijol Verde salad
Sopa a la Minuta soup
Chicha Morada Spiced Purple Corn Drink drink

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