Description
Lomo Saltado is a classic Peruvian stir-fry made with tender beef, red onions, tomatoes, and spicy aji amarillo, served with rice and crispy fries. A flavorful fusion of Chinese and Peruvian cuisine.
Ingredients
For the stir-fry:
500g (1 lb) beef sirloin or rump steak, cut into strips
1 large red onion, cut into thick slices
2 tomatoes, cut into wedges
1 yellow chili pepper (aji amarillo), sliced
2 cloves garlic, minced
2 tbsp soy sauce
1 tbsp red wine vinegar or white vinegar
1 tbsp oyster sauce (optional)
Salt & black pepper to taste
Fresh cilantro, chopped
2 tbsp vegetable oil
For serving:
Cooked white rice
French fries (homemade or frozen)
Instructions
- Prepare the fries: Start by cooking fries until hot and crispy when ready to serve.
- Stir-fry the beef: Heat 1 tbsp oil in wok or large skillet over HIGH heat. Add beef strips and sear quickly for 2–3 minutes until browned. Remove and set aside.
- Sauté the vegetables: In same pan, add remaining oil. Stir-fry onions, garlic, and chili pepper for 2 minutes until slightly soft but still crunchy. Add tomato wedges and cook 1 more minute.
- Add sauces & beef: Return beef to pan. Add soy sauce, vinegar, and optionally oyster sauce. Stir everything together and cook another 1–2 minutes to blend flavors. Season with salt and pepper.
- Assemble & serve: Place rice on plate. Spoon Lomo Saltado beside it, top with crispy fries. Garnish with fresh cilantro and serve immediately!
Notes
- For extra flavor, marinate beef briefly in soy sauce and garlic before cooking.
- Want more spice? Add fresh chili slices or ají limo.
- Chicken can substitute beef for Pollo Saltado variation.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Stir-Fry
- Cuisine: Peruvian