Lomo Saltado

Name: Lomo Saltado
Total time: 30 min
Yield: 3 servings
Cuisine: South American
Ingredients: 1 lb sirloin steak cut into strips; 2 large potatoes cut into fries; 1 red onion sliced into thick wedges; 2 Roma tomatoes sliced into wedges; 2 tbsp soy sauce; 1 tbsp aji amarillo paste; 1 tbsp white vinegar; fresh cilantro

Peru's beloved stir-fry: soy-marinated beef, tomatoes, and onions tossed in a blazing wok, then piled over crispy fries and fluffy rice.

30 minutes

Serves 3

Main

Contains common allergens

Soy Wheat

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Instructions

5 steps

1
Prepare the fries: Deep fry or bake the potato strips until golden and crispy. Set aside and keep warm.

2
Sear the beef: Heat a wok or large skillet over extremely high heat with 1 tbsp of oil. Sear the beef strips quickly until browned on the outside but still pink inside (about 2 minutes). Remove from pan.
3
Sauté the vegetables: In the same wok, add a little more oil and vigorously stir-fry the onion wedges and tomatoes for 1-2 minutes so they retain their crunch.
4
Build the sauce: Return the beef to the pan. Add the soy sauce, vinegar, and aji amarillo paste. Toss everything together to coat and deglaze the pan.
5
Combine and serve: Turn off the heat. Fold in the crispy french fries and chopped fresh cilantro. Serve immediately alongside white rice.

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