Peruvian
Peruvian Lomo Saltado
Smoky wok-seared beef tossed with onions, tomatoes and a soy-vinegar sauce, folded with crisp fries and served over rice.
- Restaurant-style wok flavor
- Fries and rice together
- Dinner in under an hour
Lomo saltado is the delicious result of Chinese immigrants cooking with Peruvian ingredients: a fiery-hot stir-fry of beef, red onion and tomato splashed with soy sauce and vinegar. The fries are not a side; they go right into the pan at the end to soak up the juices, and the whole thing is served with rice. Our test kitchen trick is to sear the beef in small batches over the highest heat you have so it browns instead of steaming. Have everything prepped before you start, because it comes together in minutes.
Instructions
Cook the fries according to the package directions (or fry homemade fries) so they are hot and crisp by the time the stir-fry is finished.
Toss the beef with the salt, pepper and cumin and let it stand for 10 minutes.
In a small bowl, stir together the soy sauce, vinegar and aji amarillo paste.
Heat a wok or large cast-iron skillet over high heat until it just begins to smoke. Add 1 tablespoon of oil and half the beef in a single layer, sear without moving for 1 to 2 minutes, then toss for 30 seconds and transfer to a plate.
Repeat with another tablespoon of oil and the remaining beef.
Add the last tablespoon of oil and the onion wedges and stir-fry for about 2 minutes, until charred at the edges but still crunchy.
Add the garlic and stir-fry for 30 seconds until fragrant.
Add the tomatoes and toss for about 1 minute, just until they start to soften but still hold their shape.
Return the beef and its juices to the wok, pour the sauce around the hot sides of the pan and toss for 30 to 60 seconds until everything is glossy.
Remove from the heat and fold in the fries and cilantro so the fries soak up some sauce while staying partly crisp.
Serve immediately alongside or over the hot rice.
Test kitchen tips
- Freeze the sirloin for 20 to 30 minutes before slicing; firm meat is much easier to cut into neat, even strips.
- Prep all the vegetables and the sauce up to a day ahead and refrigerate them separately, but cook the stir-fry just before serving so the fries stay crisp.
- No aji amarillo paste? Use 1 teaspoon honey plus 1 minced seeded jalapeno for a similar fruity heat.
Nutrition per serving
- Calories
- 690
- Protein
- 42g
- Carbs
- 72g
- Fat
- 25g
- Fiber
- 5g
- Sugar
- 6g
- Sodium
- 1210mg
Nutrition values are estimates calculated per serving. See our disclaimer.
