Lomo Saltado with Quinoa and Aji Amarillo Crema
60% authentic · Fusion Peruvian
A modern twist on Lomo Saltado, replacing traditional rice and fries with fluffy quinoa and adding a creamy, spicy aji amarillo sauce for a lighter, contemporary take.
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Ingredients
- Beef sirloin1.5 lbs
- Red onion1 large
- Tomatoes2 large
- Aji amarillo paste3 tbsp
- Garlic4 cloves
- Soy sauce1/4 cup
- Red wine vinegar2 tbsp
- Heavy cream1/4 cup
- Cilantro1/4 cup chopped
- Vegetable oil3 tbsp
- Quinoa2 cups cooked
- 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, red wine vinegar, and 2 tbsp aji amarillo paste.
- 4
In a separate small bowl, mix remaining 1 tbsp aji amarillo paste with heavy cream to create the crema.
- 5
Heat 1 tbsp vegetable oil in a wok or large skillet over high heat. Sear beef in batches until browned. Remove and set aside.
- 6
Add remaining 2 tbsp oil. Add red onion and stir-fry for 1-2 minutes.
- 7
Add garlic and stir-fry for 30 seconds.
- 8
Add tomatoes and stir-fry for 1 minute.
- 9
Return beef to the wok. Pour the soy sauce mixture over. Toss to combine and cook for 1-2 minutes until sauce thickens and beef is cooked.
- 10
Stir in chopped cilantro.
- 11
Serve the Lomo Saltado mixture over cooked quinoa. Drizzle with the aji amarillo crema.
