Lomo Saltado Peruvian Beef and Potato Stir Fry
Experience the vibrant flavors of Peru with this irresistible Lomo Saltado, a hearty beef and potato stir-fry that blends Latin American and Asian-inspired ingredients. Tender strips of marinated beef sirloin are seared to perfection alongside caramelized onions, juicy roma tomatoes, and crispy golden potatoes, all brought together with a savory soy sauce and red wine vinegar glaze. A hint of optional aji amarillo paste adds a touch of authentic Peruvian spice, while fresh cilantro and lime wedges provide a refreshing finish. Served over fluffy white rice, this quick and satisfying one-pan dish is a perfect fusion of bold flavors and comforting textures that will delight your taste buds. Perfect for weeknight dinners or introducing your family to the flavors of South America!
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Recipe Information
Ingredients
- 1 pound beef sirloin
- 3 tablespoons soy sauce
- 2 tablespoons red wine vinegar
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 4 medium Yukon gold potatoes
- 3 tablespoons vegetable oil
- 1 large red onion, sliced into wedges
- 2 roma tomatoes, sliced into wedges
- 1 teaspoon aji amarillo paste (optional)
- 1 tablespoon fresh cilantro, chopped
- 2 cups white rice, cooked
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
- 2 lime wedges (for serving)
Instructions
Cut the beef sirloin into thin strips approximately 2 inches long and 1/2 inch wide.
In a medium bowl, combine the soy sauce, red wine vinegar, minced garlic, and ground cumin. Add the beef strips and toss to coat. Let the beef marinate for 15 minutes while preparing the other ingredients.
Peel and cut the Yukon gold potatoes into thin strips similar in size to French fries.
Heat 1 1/2 tablespoons of the vegetable oil in a large skillet or wok over medium heat. Add the potato strips in a single layer and fry until golden and crispy, about 6-8 minutes, turning occasionally. Remove the potatoes and set them on a paper towel-lined plate to drain excess oil.
In the same skillet, add the remaining 1 1/2 tablespoons of vegetable oil and increase the heat to medium-high. Add the marinated beef strips (drained of excess marinade) and sear them quickly for 2-3 minutes until browned but not fully cooked through. Remove from the pan and set aside.
Add the sliced red onions to the hot skillet and stir-fry for about 2 minutes until they begin to soften slightly. Then add the roma tomatoes, aji amarillo paste (if using), and the cooked beef back into the skillet.
Toss everything together in the skillet and cook for an additional 2 minutes, making sure the beef is fully cooked and the vegetables are tender but not mushy.
Add the crispy potatoes into the skillet and gently toss to combine with the stir-fry mixture. Season with salt and pepper to taste.
Remove from the heat and sprinkle fresh chopped cilantro over the top for garnish.
Serve immediately with fluffy white rice on the side and lime wedges for squeezing over the dish.
Nutrition Facts
Calories |
669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.0 g | 32% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 772 mg | 34% | |
| Total Carbohydrate | 68.5 g | 25% | |
| Dietary Fiber | 4.3 g | 16% | |
| Total Sugars | 4.9 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 74 mg | 6% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1368 mg | 29% | |
*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.
