📝 About This Recipe
Lomo Saltado is the crown jewel of Peruvian 'Chifa' cuisine, a spectacular fusion of Andean ingredients and Chinese stir-fry techniques. This vibrant dish features tender strips of soy-marinated beef wok-seared to perfection, tossed with crisp red onions, juicy tomatoes, and golden hand-cut fries. Every bite offers a smoky, savory explosion of flavor that represents the beautiful cultural melting pot of Peru.
🥗 Ingredients
The Beef & Marinade
- 1.5 pounds Beef Tenderloin or Sirloin Steak (sliced into 1/2-inch thick strips against the grain)
- 3 tablespoons Soy Sauce (low sodium preferred)
- 2 tablespoons Red Wine Vinegar (provides the essential acidity)
- 4 cloves Garlic (minced into a fine paste)
- 1/2 teaspoon Cumin (ground)
The Stir-Fry Components
- 1 large Red Onion (cut into thick wedges)
- 3 medium Roma Tomatoes (seeded and cut into thick wedges)
- 1-2 tablespoons Aji Amarillo Paste (Peruvian yellow chili paste; adjust for heat)
- 1/2 cup Fresh Cilantro (roughly chopped)
- 4 tablespoons Vegetable Oil (high smoke point oil for searing)
- 1/4 cup Beef Stock (to create the signature sauce)
The Sides
- 3 large Russet Potatoes (peeled and cut into batons for fries)
- 2 cups White Rice (cooked and kept warm)
- 2 cups Oil for frying (for the potatoes)
👨🍳 Instructions
-
1
In a medium bowl, whisk together the soy sauce, red wine vinegar, minced garlic, and ground cumin. Add the beef strips, toss to coat thoroughly, and let marinate at room temperature for at least 20 minutes.
-
2
While the beef marinates, prepare the fries. Heat 2 cups of oil in a heavy-bottomed pot to 350°F (175°C). Fry the potato batons in batches until golden brown and crispy (about 6-8 minutes). Drain on paper towels and season immediately with salt.
-
3
Prepare all your vegetables: cut the onion into thick wedges, seed and wedge the tomatoes, and chop the cilantro. In this fast-paced stir-fry, 'mise en place' is critical.
-
4
Place a large wok or heavy cast-iron skillet over high heat until it begins to smoke slightly. This high heat is essential for the 'lomo' (smoke) flavor.
-
5
Add 2 tablespoons of oil to the wok. Working in batches to avoid crowding, add the beef strips (reserve the leftover marinade). Sear the beef quickly for 1-2 minutes until browned and slightly charred but still pink in the middle. Remove beef and set aside.
-
6
Wipe the wok if necessary, add the remaining oil, and toss in the red onions. Stir-fry for 1 minute until the edges are slightly charred but the centers remain crisp.
-
7
Add the aji amarillo paste to the onions and stir for 30 seconds until fragrant.
-
8
Add the tomatoes to the wok. Stir-fry for only 1 minute; you want them to soften slightly and release some juice without losing their shape.
-
9
Return the beef and its juices to the wok. Pour in the reserved marinade and the 1/4 cup of beef stock.
-
10
Toss everything together over high heat for 30-60 seconds. The liquids should bubble and emulsify into a glossy, savory sauce that coats the beef.
-
11
Turn off the heat. Quickly fold in the crispy fries and half of the chopped cilantro. Tossing the fries at the very end allows them to soak up just enough sauce while remaining somewhat crisp.
-
12
Serve immediately while steaming hot, accompanied by a mound of fluffy white rice on the side. Garnish with the remaining fresh cilantro.
💡 Chef's Tips
Always use a high-smoke point oil like grapeseed or vegetable oil; olive oil will burn at the temperatures required for this dish. Don't overcrowd the pan when searing the beef; if the pan cools down, the beef will boil in its juices rather than sear, losing that smoky 'wok hei' flavor. If you can't find fresh aji amarillo, the paste is a perfect substitute found in most Latin markets—it provides a unique fruity heat that is hard to replace. Slice your beef against the grain to ensure every strip is melt-in-your-mouth tender. Add the fries at the absolute last second before serving to maintain the best texture contrast.
🍽️ Serving Suggestions
Pair with a cold glass of Inca Kola, the classic bubblegum-flavored Peruvian soda. A crisp Sauvignon Blanc or a light Pinot Noir cuts through the richness of the beef and soy sauce beautifully. Serve with a side of 'Aji Verde' (Peruvian green sauce) for those who want an extra spicy kick. For a traditional presentation, serve the rice and the stir-fry side-by-side on a large platter rather than mixing them together.