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- 1
Season the beef
Cut the beef into thick 1-inch strips — thick matters here, it's what lets you get a hard sear while keeping the centers juicy. Season with the garlic paste, ground cumin, kosher salt, black pepper, and a drizzle of vegetable oil. Let it rest 20 to 30 minutes while you handle everything else.
- 2
Fry the potatoes and start the rice
Cut the potatoes into thick wedges, no need to peel. Heat a layer of vegetable oil in a large skillet for shallow frying and fry the wedges until golden brown, about 6 to 8 minutes. Drain on paper towels and salt them while hot. Get a pot of white rice going too — lomo saltado is always served over rice with the fries.
- 3
Mix the stir-fry sauce
Stir together the soy sauce (use low sodium if you have it), white vinegar, and oyster sauce in a small bowl. Cut the red onion and tomato into thick slices and remove the tomato seeds — thick slices hold their shape over the high heat.
- 4
Sear the beef
Heat a large skillet or wok over HIGH heat until it's screaming hot, then add about 3 tablespoons of oil. Sear the beef 1 to 2 minutes per side — you just want color, it finishes cooking later. Don't crowd the pan; work in batches if you need to. Remove the beef and set aside.
- 5
Stir-fry the vegetables
Add a bit more oil to the same skillet, still over high heat. Saute the red onion and the aji amarillo paste for 1 minute, then add the tomato and stir-fry 30 seconds more. Add a splash of the beef broth and scrape up all the browned bits from the bottom of the pan.
- 6
Bring it together
Return the seared beef and all its juices to the skillet along with the stir-fry sauce, adding more beef broth as needed to build the sauce. Stir-fry 1 more minute until the sauce reduces and thickens slightly. Toss in the scallions (green parts, cut into 1-inch pieces) and finish with the chopped cilantro.
- 7
Serve
Pile it over the rice with the fries right on the plate — the sauce soaking into both is the whole point. Serve hot.
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Lomo Saltado (Peruvian Beef Stir-Fry)
Created by: SpiceRouteCooks
Ingredients
- 1 lb beef tenderloin
- 3 tsp garlic paste
- 1/4 tsp ground cumin
- 1/4 tsp kosher salt
- black pepper
- 1/2 red onion
- 1 tbsp aji amarillo paste
- 1 tomato
- 1/3 cup beef broth
- 2 scallions
- 2 tbsp cilantro
- 3 tbsp soy sauce
- 1 tbsp white vinegar
- 1 tbsp oyster sauce
- 3 yukon gold potatoes
- vegetable oil
- white rice
Instructions
- Season the beefCut the beef into thick 1-inch strips — thick matters here, it's what lets you get a hard sear while keeping the centers juicy. Season with the garlic paste, ground cumin, kosher salt, black pepper, and a drizzle of vegetable oil. Let it rest 20 to 30 minutes while you handle everything else.
- Fry the potatoes and start the riceCut the potatoes into thick wedges, no need to peel. Heat a layer of vegetable oil in a large skillet for shallow frying and fry the wedges until golden brown, about 6 to 8 minutes. Drain on paper towels and salt them while hot. Get a pot of white rice going too — lomo saltado is always served over rice with the fries.
- Mix the stir-fry sauceStir together the soy sauce (use low sodium if you have it), white vinegar, and oyster sauce in a small bowl. Cut the red onion and tomato into thick slices and remove the tomato seeds — thick slices hold their shape over the high heat.
- Sear the beefHeat a large skillet or wok over HIGH heat until it's screaming hot, then add about 3 tablespoons of oil. Sear the beef 1 to 2 minutes per side — you just want color, it finishes cooking later. Don't crowd the pan; work in batches if you need to. Remove the beef and set aside.
- Stir-fry the vegetablesAdd a bit more oil to the same skillet, still over high heat. Saute the red onion and the aji amarillo paste for 1 minute, then add the tomato and stir-fry 30 seconds more. Add a splash of the beef broth and scrape up all the browned bits from the bottom of the pan.
- Bring it togetherReturn the seared beef and all its juices to the skillet along with the stir-fry sauce, adding more beef broth as needed to build the sauce. Stir-fry 1 more minute until the sauce reduces and thickens slightly. Toss in the scallions (green parts, cut into 1-inch pieces) and finish with the chopped cilantro.
- ServePile it over the rice with the fries right on the plate — the sauce soaking into both is the whole point. Serve hot.