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peruvian

Lomo Saltado

Lomo Saltado is a famous Peruvian stir fry featuring thinly sliced steak, onions, and tomatoes, served with rice and French fries for a delicious blend of hearty flavors.

Prep

15 min

Cook

10 min

Total

25 min

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Ingredients

Serves8

Lomo Saltado

  • 2 lb flank steak (or filet mignon, sirloin, skirt steak; cut into thin slices)
  • 10 tbsp soy sauce (low sodium, total; 1 tbsp for marinating, 4 tbsp for sauce)
  • 10 whole Garlic cloves (minced or grated; roughly half for marinating, half for stir fry)
  • 2 tbsp oyster sauce
  • 2 tbsp red wine vinegar
  • 2 tbsp aji amarillo paste (can substitute 1/4 serrano pepper + 1/4 yellow bell pepper finely grated and blended)
  • 2 tsp Cornstarch (adds slight thickness to sauce)
  • 2 whole Red Onion (sliced into 0.5 inch wedges)
  • 6 whole Roma Tomato (seeds removed, cut into 0.5 inch wedges)
  • 4 whole scallions (sliced, for serving (optional, may substitute chopped cilantro))
  • 0 whole Cilantro (chopped, for serving (optional, may substitute sliced scallions))
  • 0 whole cooking oil (for stir frying)
  • 0 whole french fries (cooked, to serve on side or tossed in stir fry as preferred)
  • 0 whole white rice (for serving)
Servings: 8−+
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Cooking Instructions

  1. 1

    Marinate the Beef

    Add 1 tablespoon soy sauce and roughly half the minced garlic to the thinly sliced beef. Let marinate for 5-7 minutes. For tougher cuts, optionally add 1/4 teaspoon baking soda and marinate up to 30 minutes.
    Tip: Marinating with baking soda helps tenderize tougher cuts by raising pH and loosening proteins.
  2. 2

    Prepare the Sauce

    In a small bowl, combine the remaining 4 tablespoons soy sauce, oyster sauce, red wine vinegar, Aji Amarillo paste, and cornstarch. Whisk well to combine and set aside.
  3. 3

    Preheat the Pan

    Heat about 1 tablespoon cooking oil in a cast iron pan or wok over high heat until shimmering.
  4. 4

    Sear the Beef

    Brown the beef in batches for about 1-2 minutes per side to sear, not steam. Remove cooked beef to a plate and repeat with remaining beef.
  5. 5

    Sauté Onions and Tomatoes

    Add another tablespoon of oil if needed. Add the sliced onions and cook for 1 minute, then add remaining garlic and tomatoes. Sauté for an additional minute.
  6. 6

    Combine and Finish Stir Fry

    Return the beef to the pan. Optionally add cooked French fries to soften in the sauce. Drizzle with the prepared sauce and toss everything to combine. Top with sliced scallions or chopped cilantro.
    Tip: Adding French fries to the stir fry softens them, but serving fries separately keeps them crispier.
  7. 7

    Serve

    Serve the Lomo Saltado warm over cooked white rice with French fries on the side if desired.

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Lomo Saltado

Peruvian Beef Stir Fry

Prep: 15 min · Cook: 10 min · Total: 25 min · Servings: 8

Ingredients

Lomo Saltado

  • 2 lb flank steak (or filet mignon, sirloin, skirt steak; cut into thin slices)
  • 10 tbsp soy sauce (low sodium, total; 1 tbsp for marinating, 4 tbsp for sauce)
  • 10 whole Garlic cloves (minced or grated; roughly half for marinating, half for stir fry)
  • 2 tbsp oyster sauce
  • 2 tbsp red wine vinegar
  • 2 tbsp aji amarillo paste (can substitute 1/4 serrano pepper + 1/4 yellow bell pepper finely grated and blended)
  • 2 tsp Cornstarch (adds slight thickness to sauce)
  • 2 whole Red Onion (sliced into 0.5 inch wedges)
  • 6 whole Roma Tomato (seeds removed, cut into 0.5 inch wedges)
  • 4 whole scallions (sliced, for serving (optional, may substitute chopped cilantro))
  • whole Cilantro (chopped, for serving (optional, may substitute sliced scallions))
  • whole cooking oil (for stir frying)
  • whole french fries (cooked, to serve on side or tossed in stir fry as preferred)
  • whole white rice (for serving)

Instructions

  1. Marinate the Beef — Add 1 tablespoon soy sauce and roughly half the minced garlic to the thinly sliced beef. Let marinate for 5-7 minutes. For tougher cuts, optionally add 1/4 teaspoon baking soda and marinate up to 30 minutes.
  2. Prepare the Sauce — In a small bowl, combine the remaining 4 tablespoons soy sauce, oyster sauce, red wine vinegar, Aji Amarillo paste, and cornstarch. Whisk well to combine and set aside.
  3. Preheat the Pan — Heat about 1 tablespoon cooking oil in a cast iron pan or wok over high heat until shimmering.
  4. Sear the Beef — Brown the beef in batches for about 1-2 minutes per side to sear, not steam. Remove cooked beef to a plate and repeat with remaining beef.
  5. Sauté Onions and Tomatoes — Add another tablespoon of oil if needed. Add the sliced onions and cook for 1 minute, then add remaining garlic and tomatoes. Sauté for an additional minute.
  6. Combine and Finish Stir Fry — Return the beef to the pan. Optionally add cooked French fries to soften in the sauce. Drizzle with the prepared sauce and toss everything to combine. Top with sliced scallions or chopped cilantro.
  7. Serve — Serve the Lomo Saltado warm over cooked white rice with French fries on the side if desired.