Lomo Saltado (Classic Peruvian Stir-fry)
Traditional dish · Peruvian
A classic Peruvian stir-fry featuring tender strips of beef, red onions, tomatoes, and aji amarillo peppers, wok-fried with soy sauce and vinegar, traditionally served with french fries and rice.
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Ingredients
- Beef sirloin or tenderloin1.5 lbs
- Red onion1 large
- Tomatoes2 large
- Aji amarillo paste2-3 tbsp
- Garlic4 cloves
- Soy sauce1/4 cup
- Red wine vinegar2 tbsp
- Cilantro1/4 cup chopped
- Vegetable oil3 tbsp
- French fries1 lb
- Cooked white rice4 cups
- Saltto taste
- Black pepperto taste
Steps
- 1
Cut beef into 1-inch strips. Season with salt and pepper.
- 2
Slice red onion into thick wedges. Cut tomatoes into wedges. Mince garlic.
- 3
In a small bowl, whisk together soy sauce, aji amarillo paste, and red wine vinegar.
- 4
Heat 1 tbsp vegetable oil in a wok or large skillet over high heat. Sear beef in batches until browned. Remove beef and set aside.
- 5
Add remaining 2 tbsp oil to the wok. Add red onion and stir-fry for 1-2 minutes until slightly softened.
- 6
Add garlic and stir-fry for 30 seconds until fragrant.
- 7
Add tomatoes and stir-fry for 1-2 minutes until slightly softened.
- 8
Return beef to the wok. Pour the soy sauce mixture over the beef and vegetables. Toss to combine and cook for 1-2 minutes until the sauce thickens slightly and beef is cooked through.
- 9
Stir in chopped cilantro.
- 10
Serve immediately over cooked white rice, with french fries mixed into the stir-fry or on the side.
