📝 About This Recipe
Lomo Saltado is a masterpiece of 'Chifa' cuisine, representing the beautiful 19th-century marriage between Peruvian ingredients and Chinese stir-fry techniques. This dish features succulent strips of marinated sirloin seared at high heat, tossed with crisp red onions, juicy tomatoes, and vibrant aji amarillo peppers. Served over a bed of golden French fries with a side of fluffy white rice, it is a comforting, smoky, and umami-rich experience that defines Peruvian soul food.
🥗 Ingredients
The Beef & Marinade
- 1.5 pounds Beef Sirloin or Lomo Fino (Tenderloin) (cut into 1-inch thick strips, against the grain)
- 3 tablespoons Soy Sauce (Sillao) (low sodium preferred)
- 2 tablespoons Red Wine Vinegar (provides the essential tang)
- 4 cloves Garlic (minced into a paste)
- 1/2 teaspoon Cumin (ground)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Stir-Fry Essentials
- 3-4 tablespoons Vegetable Oil (high smoke point oil like canola or grapeseed)
- 1 large Red Onion (sliced into thick wedges/wedges)
- 3 medium Roma Tomatoes (seeded and cut into thick wedges)
- 1-2 tablespoons Aji Amarillo Paste or Fresh Chili (adjust based on heat preference)
- 1/4 cup Beef Stock (to create the signature sauce)
- 1/2 cup Fresh Cilantro (roughly chopped)
The Classic Sides
- 3 large Russet Potatoes (cut into batons and fried until golden)
- 2 cups Long Grain White Rice (cooked, steaming hot)
👨🍳 Instructions
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1
In a large bowl, whisk together the soy sauce, red wine vinegar, minced garlic, cumin, and black pepper. Toss the beef strips in this marinade and let them sit at room temperature for at least 20 minutes.
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2
While the beef marinates, prepare your French fries. Deep fry or air-fry the potato batons until they are crispy and golden brown. Season with a pinch of salt and set aside on paper towels.
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3
Prepare all your vegetables: slice the onions into thick wedges, seed and wedge the tomatoes, and chop the cilantro. This dish moves very fast once the heat is on!
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4
Place a large wok or heavy-bottomed stainless steel skillet over high heat. Add 2 tablespoons of oil and wait until it is shimmering and just starting to smoke.
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5
Drain the beef from the marinade (reserve the liquid). Add the beef to the pan in a single layer. Do not crowd the pan; work in batches if necessary.
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6
Sear the beef for 2 minutes without moving it to get a deep brown crust (the 'wok hei' flavor). Flip and sear for another minute, then remove the beef from the pan and set aside.
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7
Wipe the pan if there are burnt bits, add another tablespoon of oil, and toss in the red onions. Stir-fry for 1-2 minutes until the edges are slightly charred but the center remains crisp.
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8
Add the aji amarillo paste (or sliced fresh peppers) and the tomatoes to the pan. Sauté for only 1 minute—you want the tomatoes to be warm but still holding their shape.
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9
Pour in the reserved marinade and the beef stock. Bring to a rapid boil for 30 seconds to slightly thicken and cook out the raw vinegar edge.
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10
Return the cooked beef and its juices back into the pan. Toss everything together for 30 seconds to coat the meat in the glossy sauce.
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11
Turn off the heat. Quickly fold in half of the chopped cilantro and the prepared French fries. Tossing the fries in the pan allows them to soak up some of the delicious sauce.
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12
Transfer immediately to a large platter. Garnish with the remaining cilantro and serve alongside a mound of fluffy white rice.
💡 Chef's Tips
Use a very high heat source; the goal is to sear the meat quickly to keep it tender while imparting a smoky flavor. Don't overcook the tomatoes; they should be softened on the outside but not mushy or falling apart. If you can't find fresh Aji Amarillo, the paste is a perfect substitute found in most Latin markets. Always slice your beef against the grain to ensure every bite is melt-in-your-mouth tender. Add the fries at the very last second before serving so they maintain a bit of crunch against the sauce.
🍽️ Serving Suggestions
Serve with a side of 'Aji Verde' (Peruvian Green Sauce) for an extra kick of creaminess and spice. Pair with a cold glass of Inka Kola, the classic bubblegum-flavored golden soda of Peru. A crisp Pilsner or a dry Sauvignon Blanc cuts through the richness of the beef and soy sauce beautifully. For a traditional dessert, follow this meal with Alfajores (shortbread cookies with dulce de leche).