Lomo Saltado
Experience the bold and vibrant flavors of Peru with Lomo Saltado, a tantalizing stir-fry that perfectly marries Latin American and Asian culinary traditions. This iconic dish showcases tender strips of marinated beef sirloin, stir-fried with juicy tomatoes, sweet red onions, and the spicy zing of aji amarillo peppers, creating a savory symphony of flavors. Soy sauce and red wine vinegar lend depth to the dish, while crispy golden French fries soak up the rich juices for an irresistible texture contrast. Finished with a sprinkle of fresh cilantro and paired with fluffy white rice, Lomo Saltado is the ultimate comfort food that’s ready in just 40 minutes. Perfect for a family dinner or introducing loved ones to authentic Peruvian cuisine, this recipe is a celebration of bold spices, quick cooking techniques, and pure deliciousness.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 pound beef sirloin
- 3 tablespoons soy sauce
- 2 tablespoons red wine vinegar
- 2 pieces garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
- 3 tablespoons vegetable oil
- 1 large red onion, sliced into wedges
- 2 medium tomato, sliced into wedges
- 1 piece yellow chili pepper (aji amarillo), julienned
- 2 tablespoons fresh cilantro, chopped
- 1 pound French fries
- 2 cups white rice, cooked
Instructions
Slice the beef sirloin into thin strips and place it into a medium bowl.
To the bowl, add soy sauce, red wine vinegar, minced garlic, ground cumin, and black pepper. Mix well to coat the beef and let marinate for at least 15 minutes.
While the beef marinates, prepare the French fries if not already cooked, and cook white rice according to package instructions.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over high heat.
Once the oil is hot, add the marinated beef strips in batches if necessary to avoid overcrowding. Sear the beef for about 2-3 minutes until browned but still juicy; remove from the skillet and set aside.
In the same skillet, add the remaining tablespoon of vegetable oil, then add the sliced red onion and yellow chili pepper. Stir-fry for about 2 minutes until the onions are slightly softened.
Add the tomato wedges to the skillet, stir-frying for an additional 2 minutes.
Return the beef to the skillet, tossing everything together to combine and heat through.
Gently fold in the French fries, allowing them to absorb the flavors of the sauce.
Sprinkle chopped cilantro over the top before serving.
Serve the lomo saltado hot, accompanied by the cooked white rice.
Nutrition Facts
Calories |
921 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.6 g | 53% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 757 mg | 33% | |
| Total Carbohydrate | 91.1 g | 33% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 5.3 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 79 mg | 6% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1600 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
