Lomo Saltado
Peruvian stir-fry fusing Chinese wok technique with beef, tomato, and fries.
Meat
⚠ Contains: Gluten, Soy. Always check your own ingredients — this isn't a guarantee for severe allergies.
How this varies: Some Lima households fry half the potatoes crisp on their own and briefly marinate/toss the other half in the pan juices, giving two textures of fries in the same plate — a legitimate variation, not a corner-cut.
Ingredients
- 600g beef sirloin or tenderloin (lomo), sliced into 1cm strips against the grain
- 1 red onion, sliced into thick wedges
- 2 tomatoes, sliced into wedges
- 2 aji amarillo peppers, seeded and sliced into strips (do not substitute a generic mild chili — the fruity heat is essential)
- 3 tbsp soy sauce
- 2 tbsp red wine vinegar
- 1/2 tsp ground cumin
- Salt and black pepper
- 3 cups french fries, fried until crisp and kept hot separately
- Cilantro, chopped
- 3 tbsp neutral oil, divided
- White rice, to serve
Steps
- Season beef with salt, pepper, and cumin. Heat 1 tbsp oil in a wok or large skillet until just smoking. Sear beef in 2-3 small batches, without crowding the pan, 1 minute per side until browned but still pink inside; set aside.
- Add remaining oil to the same hot pan. Stir-fry onion and aji amarillo strips over high heat 1-2 minutes — they should soften slightly but stay crisp, not stew.
- Add tomatoes and toss 30 seconds. Pour soy sauce directly onto the hot pan surface so it sizzles and starts to glaze, then add vinegar and toss quickly — this should take seconds, not minutes.
- Return the beef (and any resting juices) to the pan, add the hot crispy fries, and toss everything together off the heat just long enough to combine — the fries must not sit in the pan or they go soft.
- Garnish with cilantro and serve immediately with white rice on the side.