Lomo Saltado Recipe

5 from 4 votes

Lomo Saltado is a Peruvian stir-fry that was influenced by the Cantonese-Chinese community that migrated to Peru. The beef is tossed and cooked in tomatoes, red onion, soy sauce and ginger. Serve it over rice for a delicious dinner.

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Cuisine: American, Latin America, Latino Food, Peruvian, South American

Servings:

Author: Adrianna Adarme

Cost: $12

Equipment

1 medium pot
Chef's Knife
Cutting board

Ingredients

Lomo Saltado:

2 cups French fries (from a fast food place OR from frozen, see below for directions)
2 tablespoons neutral oil (I used avocado oil)
1 pound sirloin or beef tenderloin cut into 1/4-inch strips
Kosher Salt
1 red onion peeled and quartered
2 roma tomatoes core removed and cut into quarters
2 aji amarillos (or serrano pepper) de-seeded and minced
3 garlic cloves peeled and minced
1 teaspoon ground cumin
1 tablespoon tomato paste
1/3 cup soy sauce
1/3 cup beer (or beef broth)
Handful of cilantro or Italian parsley leaves minced, as garnish

Instructions

To Cook the Lomo Saltado:

*French Fry Instructions: I used French fries I bought from McDonalds. I needed about 1 order of large French fries for this recipe. I preheated an oven to 200 degrees F and put them on a baking sheet in an even layer so they'd stay warm while I made the rest of the dish.
Alternatively, you can fry your own or use frozen French fries.
Slice the sirloin into 1/2-inch thick strips. Trim off any thick fat caps, if they exist. Season both sides of the meat with a liberal amount of salt.
In a large skillet, set over medium-high heat, add the neutral oil. Add the meat to the oil and cook on first side for 1-2 minutes, until browned. Flip and cook on opposite side for an additional minute or so. Remove the meat from the pan and set aside.
Add an additional tablespoon of oil, if needed (I didn't need any) and toss in the onions and tomatoes. Cook until slightly translucent, about 5 minutes. Throw in the diced pepper, garlic, cumin, tomato paste and soy sauce.
Pour in the beer and deglaze the pan, using a spoon. Cook mixture for an additional 5 to 7 minutes, until the alcohol is cooked out of the beer and the sauce has thickened. Give it a taste and adjust the salt. I didn't need any because of the type of soy sauce I used.
Add in the cooked beef strips and French fries, and toss together. Serve atop steamed rice and garnish with minced Italian parsley.

Notes

Substitutions:

French Fries:

I like buying French fries from McDonald's for this recipe. They're delicious. You can also use store-bought frozen French fries.

Aji Amarillos:

If you have aji amarillo (whether frozen or in paste form), use it! This recipe calls for an aji amarillo or serrano pepper because aji amarillo can be tough to find. I would use 1 whole aji amarillo OR 2 teaspoons of the paste (or more to taste).

Equipment/Ingredients:

Nutrition