Lomo Saltado (Peruvian Beef Stir Fry)

5 from 1 vote

Lomo Saltado (Peruvian Beef Stir Fry)

This homemade Peruvian lomo saltado recipe is amazing! The beef is so tender and juicy, and the entire dish is packed with saucy flavor and crisp tender vegetables.

Prep Time30

Cook Time15

Total Time45

Course: Main Course

Cuisine: Peruvian

Servings: people

Calories: 921kcal

Author: Tania

Equipment

12-inch stainless steel skillet
Carbon steel wok if not using skillet

Ingredients

Peruvian rice this recipe serves 4
Vegetable oil for cooking
½ medium red onion thick slices
1 tablespoon thin strips of aji amarillo I use frozen, see notes
1 large tomato thickly sliced and seeds removed
⅓ cup low-sodium beef broth or as needed
2 scallions, green parts only cut into 1 inch pieces
2 tablespoons chopped cilantro or Italian parsley
Salt and pepper to taste

For the beef:

1 pound beef tenderloin, ribeye, or NY strip cut into thick 1-inch strips
3 teaspoons garlic paste plus more if you want it more garlicky
¼ teaspoon ground cumin
¼ teaspoon Kosher salt
Ground black pepper

For the fries:

3 medium Yukon gold potatoes thickly sliced
Vegetable oil enough for deep-frying
Kosher or sea salt for sprinkling

For the stir fry sauce:

3 tablespoons low sodium soy sauce
1 tablespoon white vinegar
1 tablespoon oyster sauce

Instructions

Make the Peruvian rice as directed. It takes about 20-25 minutes.
Season the beef strips with garlic paste, ground cumin, salt, pepper, and a drizzle of oil. Let it rest for 20 to 30 minutes.
Make the fries: Meanwhile, cut potatoes into thick wedges (no need to peel). In a large skillet, heat a layer of vegetable oil until hot, enough for shallow frying. Fry the potatoes wedges until golden brown, about 6-8 minutes. Transfer to a plate lined with paper towel. Season with salt while still hot. Set aside.
Make the stir fry sauce: Mix the low sodium soy sauce, white vinegar, and oyster sauce until combined. Set aside.
Heat a large skillet or wok over HIGH heat. Make sure it’s very hot. Once hot, drizzle about 3 tablespoons of oil. Sear the beef for only 1 to 2 minutes per side for medium-rare to medium (it will continue to cook later). You just need a nice sear. Remove from the skillet and set aside.
Add a few more generous drizzles of oil to the skillet over high heat. Sauté the red onions and aji amarillo pepper strips for 1 minute. Then add the tomatoes, and stir-fry for another 30 seconds. Add a splash of the beef broth, scraping the pan to deglaze.
Then, return the seared beef into the skillet, along with the prepared stir fry sauce and more of the beef broth to build the sauce. Stir fry for another 1 minute until the sauce reduces and thickens slightly over high heat.
Season with ground black pepper to taste. To finish, toss with scallions and finish with chopped cilantro or Italian parsley.
Serve with the seasoned fries and Peruvian rice. Enjoy!

Notes

To get the iconic and authentic look, make sure the tomatoes and red onions are cut into thick slices. The potatoes for the fries should be cut into thick slices too.
Aji amarillo: It’s a Peruvian pepper that’s orange in color. It’s mildly spicy. Fresh ones are in the US, so I always get frozen ones or aji amarillo paste.
If using aji amarillo paste instead of strips (from frozen or fresh), use about 1 to 2 teaspoons for mild, or more if you want it spicy.
Beef cuts: Traditionally made with beef tenderloin, but you can also use NY Strip or ribeye, which are fattier and therefore juicier.

Substitutions and variations:

Beef: Tenderloin, NY strip, or ribeye. Sirloin can work, but might be a bit tough.
Aji amarillo: If you can’t find either fresh or frozen, use the paste. About ½ tablespoon for this recipe. They also sell a non-spicy paste version.
Fries: For a lighter option, roast the potatoes in the oven or air fryer. Feel free to use frozen fries too (cook according to package directions).

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition