Lomo Saltado Peruvian Stir Fry
Experience the vibrant flavors of Peru with Lomo Saltado, a crave-worthy Peruvian stir-fry that’s as bold as it is comforting. This classic dish combines tender strips of marinated sirloin beef, juicy tomatoes, and crisp red onions, perfectly seasoned with aji amarillo (yellow chili) paste and soy sauce for a tangy, savory kick. Tossed with golden French fries and served alongside fluffy white rice, this fusion of Peruvian and Chinese culinary traditions is a true crowd-pleaser. Ready in just 35 minutes, it’s a quick yet impressive option for weeknight dinners or special occasions. Don’t forget the finishing touch of fresh cilantro for a burst of brightness in every bite! Perfect for lovers of global cuisine, this recipe showcases the unique appeal of Peruvian comfort food.
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Recipe Information
Ingredients
- 1 pound Boneless beef sirloin
- 3 tablespoons Soy sauce
- 2 tablespoons Red wine vinegar
- 2 cloves Garlic cloves, minced
- 1 teaspoon Ground cumin
- 3 tablespoons Vegetable oil
- 1 Red onion, sliced into thick wedges
- 2 Roma tomatoes, cut into wedges
- 2 teaspoons Aji amarillo paste (or substitute with yellow chili paste)
- 2 tablespoons Fresh cilantro, chopped
- 2 cups French fries (store-bought or homemade)
- 2 cups Cooked white rice, for serving
- to taste Salt
- to taste Black pepper
Instructions
Start by preparing the beef. Trim any excess fat and slice the beef sirloin into thin strips, about 2-3 inches long. Set aside.
In a small bowl, mix together 2 tablespoons of soy sauce, red wine vinegar, minced garlic, and ground cumin. Add the beef strips to the mixture and let it marinate for at least 10 minutes.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over high heat. Once the oil is hot, add the marinated beef in small batches to avoid overcrowding. Stir-fry for 2-3 minutes until the beef is browned but still tender. Remove the beef from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of vegetable oil. Add the red onion wedges and stir-fry for 1-2 minutes until slightly softened.
Add the tomato wedges and continue to stir-fry for another 1-2 minutes. The tomatoes should be warm but still hold their shape.
Return the cooked beef to the skillet along with any juices it released. Stir in the remaining 1 tablespoon of soy sauce, aji amarillo paste, and mix well. Cook for another 2 minutes to bring the flavors together.
Add the French fries to the skillet and gently toss them with the beef and vegetables. Be careful not to crush the fries.
Season with salt and black pepper to taste. Sprinkle the chopped cilantro on top for a fresh finishing touch.
Serve the Lomo Saltado immediately with a side of fluffy white rice. Enjoy this delicious blend of flavors!
Nutrition Facts
Calories |
878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 1256 mg | 55% | |
| Total Carbohydrate | 87.4 g | 32% | |
| Dietary Fiber | 6.3 g | 23% | |
| Total Sugars | 2.7 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 53 mg | 4% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1352 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.
