Lomo Saltado
From Peru
A sizzling Peruvian stir-fry of tender beef, red onion and juicy tomato in a soy and vinegar sauce, tossed with crispy fries and served over rice. Chinese and Andean cooking in one happy pan.
- Prep
- 20 min
- Cooking
- 25 min
- Total
- 45 min
- Serves
- 4
- Difficulty
- Easy
Ingredients
For 4 servings
- 500 g beef sirloin, cut into thin strips
- 3 tbsp soy sauce, divided
- 2 garlic cloves, minced
- 1/2 tsp ground cumin
- 1/2 tsp black pepper
- 3 tbsp vegetable oil, divided
- 1 large red onion, cut into thick wedges
- 1 yellow chili (aji amarillo) or 1/2 yellow bell pepper, cut into strips
- 3 tomatoes, cut into wedges
- 2 tbsp red wine vinegar
- 400 g frozen French fries, cooked according to the package
- Small handful of fresh cilantro, chopped
- Cooked white rice, to serve
Step by step
Step 1: Toss the beef with 1 tbsp of the soy sauce, the garlic, cumin and pepper. Set it aside while the fries cook in the oven.
Step 2: Heat 2 tbsp of the oil in a large wok or frying pan over high heat until very hot. Sear the beef in two batches for 1 to 2 minutes each, until browned outside but still juicy, then set aside.
Step 3: Add the remaining oil to the pan. Stir-fry the onion and chili for 2 minutes, until just softened but still crunchy.
Step 4: Add the tomatoes and cook for 1 minute, then pour in the vinegar and the remaining 2 tbsp of soy sauce and let it bubble.
Step 5: Return the beef and its juices to the pan, add the hot fries and toss everything together for 30 seconds.
Step 6: Sprinkle with cilantro and serve right away over white rice.
Cooking times and amounts may vary, so taste and adjust as you cook.
