Lomo Saltado Beef and Potatoes Peruvian Style
Discover the vibrant flavors of Peru with this irresistible Lomo Saltado Beef and Potatoes recipe, a classic stir-fry that combines tender strips of beef sirloin, golden crispy potatoes, and a savory, tangy sauce infused with Aji Amarillo paste, soy sauce, and red wine vinegar. Bursting with fresh ingredients like sautéed red onions, juicy tomatoes, and fragrant cilantro, this Peruvian dish delivers the perfect balance of heat, acidity, and umami. Served alongside fluffy white rice, it’s a comforting yet exotic meal that’s ready in just 45 minutes. Perfect for a weeknight dinner or to explore the bold tastes of South American cuisine, this one-skillet wonder will delight your taste buds and transport you straight to the streets of Lima.
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Recipe Information
Ingredients
- 1 pound Beef sirloin or flank steak
- 3 medium Yellow potatoes
- 4 tablespoons Vegetable oil
- 1 large Red onion
- 2 medium Tomatoes
- 1 tablespoon Aji Amarillo paste (Peruvian yellow chili paste)
- 3 tablespoons Soy sauce
- 2 tablespoons Red wine vinegar
- 0.5 teaspoon Ground cumin
- 2 minced Garlic cloves
- 0.25 cup Fresh cilantro leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 cups Cooked white rice
Instructions
Peel and cut the yellow potatoes into thick strips, similar to French fries.
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Fry the potato strips until golden and crispy. Set them aside on a paper towel-lined plate to drain excess oil.
Slice the beef sirloin into thin, bite-sized strips. Season with salt, black pepper, and ground cumin.
In the same large skillet, heat 2 tablespoons of vegetable oil over high heat. Add the beef strips and cook them for about 2-3 minutes until browned on the outside but still tender. Remove the beef and set aside.
Slice the red onion into thick wedges and cut the tomatoes into wedges, removing the seeds if desired.
In the same skillet, add the minced garlic and Aji Amarillo paste. Cook for about 30 seconds until fragrant, then add the onion wedges. Stir-fry for 2-3 minutes until the onions soften slightly.
Add the tomato wedges to the skillet and stir-fry for an additional 1-2 minutes, being careful not to overcook them to preserve their texture.
Return the cooked beef to the skillet along with soy sauce, red wine vinegar, and a small handful of chopped fresh cilantro. Toss everything together and allow the flavors to meld for 1-2 minutes.
Add the crispy potatoes to the skillet and gently toss everything together to coat the potatoes in the sauce.
Serve the Lomo Saltado immediately with a side of cooked white rice and garnish with extra chopped cilantro if desired.
Nutrition Facts
Calories |
2840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.1 g | 142% | |
| Saturated Fat | 30.9 g | 154% | |
| Polyunsaturated Fat | 34.4 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 6043 mg | 263% | |
| Total Carbohydrate | 305.8 g | 111% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 18.5 g | ||
| Protein | 153.5 g | 307% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 281 mg | 22% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 4551 mg | 97% | |
*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.
