Lomo Saltado is a classic Peruvian stir-fry, a vibrant fusion of Peruvian and Chinese culinary traditions. It features tender strips of marinated beef, sautéed with onions, tomatoes, and a savory sauce, often served with crispy french fries and rice.
Lomo Saltado: Peruvian Stir-Fry
Lomo Saltado is a classic Peruvian stir-fry, a vibrant fusion of Peruvian and Chinese culinary traditions. It features tender strips of marinated beef, sautéed with onions, tomatoes, and a savory sauce, often served with crispy french fries and rice.
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 cloves garlic minced
- 2 large Roma tomatoes cut into thick wedges
- 0.25 cup ají amarillo paste
- 0.25 cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp red wine vinegar
- 0.25 cup fresh cilantro chopped
- 2 cups cooked white rice for serving
- 2 cups french fries cooked
Instructions
- In a small bowl, combine the ají amarillo paste, soy sauce, oyster sauce, and red wine vinegar. Mix well and set this flavorful sauce aside.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat until it begins to smoke. Add half of the beef strips and sear quickly until browned on all sides, about 2-3 minutes. Avoid overcrowding the pan to ensure a good sear. Remove the seared beef and set aside. Add remaining oil if needed and repeat with the rest of the beef.
- In the same pan, add the chopped red onions and minced garlic. Stir-fry for 2-3 minutes until fragrant and slightly softened, but still with a bite.
- Add the tomato wedges to the pan and stir-fry for another 1-2 minutes until they just begin to soften, maintaining their shape and freshness.
- Return all of the seared beef to the pan. Pour in the previously prepared sauce mixture. Toss everything together vigorously to coat the beef and vegetables evenly, cooking for about 1 minute until the sauce thickens slightly and beautifully clings to all the ingredients.
- Remove the pan from the heat and stir in the fresh chopped cilantro. Taste and adjust seasoning if necessary, adding a pinch of salt or pepper if desired.
- Serve your authentic Lomo Saltado immediately with hot, fluffy white rice and a generous portion of crispy french fries on the side. Enjoy your flavorful Peruvian creation!
Notes
For authentic flavor, use a very hot wok or large skillet for a good sear on the beef and to achieve a slight smokiness. Adjust ají amarillo paste to your spice preference for more or less heat. Serve immediately with fluffy white rice and crispy french fries for the full Peruvian experience. For an extra touch of freshness, finish with a drizzle of fresh lime juice before serving.
