Peruvian · Main · Easy
Lomo Saltado
Peru's beloved stir fry: seared beef, onions, and tomatoes tossed with fries and served over rice.
The whole recipe in 60 seconds
Lomo Saltado, in 5 ideas
- A screaming hot wok gives the signature smoky char.
- Do not overcrowd the beef or it steams.
- The fries go in at the end so they stay crisp.
- Aji amarillo adds fruity heat; find it at Latin markets.
- The vinegar goes in last to keep it bright.
What you need
Ingredients
- 1.5 lbs sirloin, cut in strips
- 3 potatoes, cut in fries
- 1 red onion, cut in wedges
- 3 tomatoes, cut in wedges
- 2 tbsp soy sauce
- 2 tbsp red wine vinegar
- 1 tbsp aji amarillo paste
- 3 cloves garlic, minced
- 1/4 cup oil
- Salt and pepper
- 4 cups cooked rice
- Chopped cilantro
How to make it
Directions
- Fry the potatoes until crisp; drain and salt.
- Sear beef in a smoking hot wok in batches; set aside.
- Stir fry onion and garlic for 2 minutes.
- Add tomatoes, soy sauce, vinegar, and aji amarillo.
- Return beef and fries; toss everything for 1 minute.
- Serve over rice with cilantro.
Money saver. Flank steak works well here and is often cheaper than sirloin.