Description
Lomo saltado is Peru’s most famous stir-fry — a collision of Chinese wok technique and South American ingredients that came from the Chinese immigrant communities of Lima. Strips of beef sirloin seared screaming-hot with red onion, tomato, and aji amarillo, then deglazed with soy sauce and vinegar and tossed with crispy french fries. Served over rice. Yes, starch on starch. It works spectacularly.
Ingredients
Units
Scale
- 1 1/2 lbs beef sirloin, cut into thick strips
- 2 tablespoons soy sauce
- 1 tablespoon red wine vinegar
- 2 tablespoons vegetable oil
- 1 large red onion, cut into thick wedges
- 3 Roma tomatoes, cut into wedges
- 1 aji amarillo pepper, seeded and sliced (or 1 tablespoon aji amarillo paste)
- 3 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons fresh cilantro, chopped
- 1 lb frozen french fries, baked or fried according to package directions
- Steamed white rice for serving
Instructions
- Cook the french fries according to package directions until crispy. Keep warm.
- Season the beef strips with cumin, salt, and pepper. Heat 1 tablespoon oil in a large wok or skillet over the highest heat possible. Sear the beef in a single layer for 1 minute per side until well browned but still pink inside. Work in batches. Remove and set aside.
- Add remaining 1 tablespoon oil. Add red onion wedges and cook 2 minutes, tossing, until charred but still crunchy.
- Add aji amarillo and garlic. Cook 30 seconds. Add tomato wedges and cook 1 minute — you want them warmed through but still holding their shape.
- Return the beef to the wok. Add soy sauce and red wine vinegar. Toss everything together over high heat for 30 seconds.
- Toss in the crispy fries and cilantro. Give it one final toss.
- Serve immediately alongside steamed white rice.
Notes
- The highest possible heat is essential. Lomo saltado is a stir-fry, and a cool pan will steam the beef into gray sadness instead of searing it.
- Aji amarillo gives the dish its distinctive Peruvian character — it is fruity and moderately hot. If you cannot find it, a small amount of habanero mixed with yellow bell pepper approximates the flavor.
- The fries go in at the very end — just a quick toss to coat them in the sauce. They should stay crispy, not get soggy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 6
- Sodium: 810
- Fat: 22
- Carbohydrates: 48
- Fiber: 4
- Protein: 36
- Cholesterol: 90