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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.

45 minMediumServes 4590 cal/serving

PeruvianLunchStovetopHigh ProteinDairy-FreeNut-FreePork-Free

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. 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. 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. 3

    Heat a large wok or skillet over very high heat until smoking. Add half of the 1/4 cup vegetable oil.

  4. 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. 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. 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. 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. 8

    Remove from heat and immediately mix in the 1/4 cup chopped fresh cilantro.

  9. 9

    Serve immediately with the fried potatoes and 2 cups cooked white rice on the side, or combine them together in the traditional style.

Questions

Can I make Lomo Saltado gluten-free?

Yes. The gluten in this entry is 1/4 cup soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Lomo Saltado keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Lomo Saltado?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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