Lomo Saltado
Peruvian stir-fried beef with tomatoes, onions, and crispy potatoes served with rice. A vibrant, savory dish that brings together tender beef, fresh vegetables, and golden fries in a wok-tossed masterpiece.
- Total time
- 35 min
- Servings
- 4
- Calories
- 580
- Protein
- 38g
Ingredients
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Open the appInstructions
Step 1
Cut beef sirloin into 1-inch cubes and season with salt and pepper. Let rest for 10 minutes.
Step 2
Cut potatoes into thick fries, soak in cold water for 10 minutes, then pat dry completely.
Step 3
Slice red onions into thick wedges, quarter tomatoes, and mince garlic.
Step 4
Mix aji amarillo paste, soy sauce, and red wine vinegar in a small bowl.
Step 5
Heat 2 tablespoons olive oil in a 14-inch wok or large skillet over medium-high heat. Fry potatoes in batches until golden and crispy, about 4 minutes per batch. Drain on paper towels and season with salt.
Step 6
Add remaining 2 tablespoons olive oil to wok over high heat until smoking. Add beef in a single layer and sear without stirring for 2 minutes until browned. Toss and cook 1 minute more. Transfer to plate.
Step 7
In same wok, cook minced garlic for 30 seconds until fragrant. Add red onion wedges and stir-fry for 1 minute.
Step 8
Add tomatoes and aji amarillo sauce mixture. Stir and cook for 2 minutes until tomatoes just soften.
Step 9
Return beef and crispy potatoes to wok. Toss everything together for 1 minute to combine. Taste and adjust seasoning.
Step 10
Remove from heat and garnish generously with fresh cilantro. Serve immediately with white rice.
Tools you’ll need
- 14-inch wok or large skillet
- cutting board
- sharp knife
- measuring spoons
- small mixing bowl
- paper towels
- wooden spatula or wok turner
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