A beloved Peruvian staple with Chinese influences, Lomo Saltado is a dynamic stir-fry featuring tender strips of beef, vibrant vegetables, and crispy French fries, all tossed in a savory, tangy sauce.
Peruvian Lomo Saltado Stir-Fry
A beloved Peruvian staple with Chinese influences, Lomo Saltado is a dynamic stir-fry featuring tender strips of beef, vibrant vegetables, and crispy French fries, all tossed in a savory, tangy sauce.
Ingredients
- 1.5 lb beef sirloin cut into 1-inch strips
- 2 tbsp vegetable oil divided
- 1 large red onion cut into thick wedges
- 2 medium tomatoes cut into thick wedges
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 2 tbsp aji amarillo paste or 1 fresh aji amarillo
- 4 tbsp soy sauce
- 2 tbsp red wine vinegar
- 1 tsp cumin powder
- 1 lb frozen french fries cooked according to package directions
- 0.25 cup fresh cilantro chopped
- Cooked white rice for serving
Instructions
- Season beef strips generously with salt, pepper, and cumin.
- Heat 1 tbsp vegetable oil in a large wok or skillet over high heat until smoking. Add half of the beef and stir-fry until browned on all sides, about 2-3 minutes. Remove beef and set aside. Repeat with remaining beef, adding more oil if needed.
- Add the remaining 1 tbsp of vegetable oil to the wok. Add red onion and stir-fry for 1-2 minutes until slightly softened but still crisp.
- Add minced garlic, grated ginger, and aji amarillo paste to the wok and stir-fry for 30 seconds until fragrant.
- Return the beef to the wok. Add tomatoes, soy sauce, and red wine vinegar. Toss quickly to combine, ensuring everything is coated. Cook for another 1-2 minutes until the sauce slightly thickens and tomatoes are just heated through.
- Stir in the cooked French fries. Toss everything together gently to coat the fries with the sauce.
- Remove from heat, garnish with fresh cilantro, and serve immediately with white rice.
Notes
For best results, use a very hot wok or large skillet to get a good sear on the beef. Work in batches to avoid overcrowding the pan. You can substitute chicken or tofu for the beef for a variation. Serve immediately for optimal crispness of the fries. Aji amarillo paste is key, but a touch of habanero or scotch bonnet can substitute for heat if unavailable, adjust to taste.
