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Lomo Saltado

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Lomo Saltado is a classic Peruvian stir-fry featuring tender seared beef, red onion, tomatoes, and ají amarillo tossed in a savory soy-based sauce. Served with white rice and crispy French fries, it is a hearty dish that reflects Peru’s Chinese-Peruvian culinary heritage.

Ingredients

  • 1 1/2 pounds beef tenderloin, sirloin, or another tender steak
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1 large red onion, cut into thick wedges
  • 2 Roma tomatoes, cut into wedges
  • 1 ají amarillo pepper, sliced, or 1 tablespoon ají amarillo paste
  • 2 garlic cloves, minced
  • 2 green onions, sliced
  • 2 tablespoons chopped fresh cilantro
  • 3 tablespoons soy sauce
  • 2 tablespoons red wine vinegar
  • 1 tablespoon oyster sauce, optional
  • 1 teaspoon ground cumin
  • 1/4 cup beef broth
  • 4 cups cooked white rice
  • 1 pound French fries
  • Fresh cilantro, for garnish

Instructions

  1. Cut the beef against the grain into thick strips and pat dry with paper towels. Season with salt, black pepper, and cumin.
  2. Combine the soy sauce, red wine vinegar, optional oyster sauce, and beef broth in a small bowl. Set aside.
  3. Heat a large wok or heavy skillet over high heat until very hot. Add about half of the vegetable oil and sear the beef in batches for 2–3 minutes, turning occasionally, until browned on the outside while remaining tender inside. Transfer to a plate.
  4. Add the remaining vegetable oil to the hot pan. Add the red onion and stir-fry for 1–2 minutes until lightly colored but still slightly crisp.
  5. Add the tomatoes, ají amarillo, and garlic. Stir-fry for another 1–2 minutes, keeping the tomatoes intact rather than cooking them until completely soft.
  6. Return the seared beef and any accumulated juices to the pan. Pour in the prepared sauce and toss quickly over high heat for another 1–2 minutes, until the beef and vegetables are evenly coated.
  7. Stir in the sliced green onions and chopped cilantro.
  8. Toss some or all of the French fries into the stir-fry immediately before serving, or keep them alongside the beef for a crispier texture.
  9. Serve immediately with hot white rice and French fries. Garnish with additional fresh cilantro as desired.

Notes

  • For additional heat, increase the ají amarillo paste or add fresh chile.
  • Tenderloin and sirloin work particularly well because they remain tender during quick, high-heat cooking.
  • Cook the beef in batches to prevent overcrowding, which can cause it to steam instead of sear.
  • Chicken can replace the beef, but it should be cooked completely before serving.
  • For a lighter variation, reduce the amount of French fries and add vegetables such as bell peppers, mushrooms, or green beans.
  • Mushrooms or firm tofu can be used for a meatless variation.
  • Store leftovers in an airtight container in the refrigerator for up to 3–4 days, preferably keeping the fries and rice separate from the beef mixture.
  • Reheat the beef mixture quickly in a hot skillet with a splash of broth or water if necessary. Reheat French fries separately in an oven or air fryer to restore crispness.

Nutrition

Find it online: https://thefamilycooking.com/lomo-saltado/