Lomos Saltados
Dive into the vibrant flavors of Peru with this irresistible Lomo Saltado recipe! A fusion of Peruvian and Chinese cuisine, this classic stir-fry features tender strips of beef sizzled to perfection with soy sauce, garlic, and white vinegar for a tangy, savory kick. Tossed with sweet red onions, juicy tomatoes, and the fiery heat of aji amarillo, every bite is a celebration of bold flavors and colorful ingredients. Crispy golden fries and fluffy white rice complete this hearty, satisfying dish that’s perfect for weeknight dinners or special gatherings. Ready in under 40 minutes, Lomo Saltado is a quick and delicious way to bring global flair to your table.
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Recipe Information
Ingredients
- 500 grams Beef sirloin or flank steak, sliced into thin strips
- 4 tablespoons Soy sauce
- 2 tablespoons White vinegar
- 2 cloves Garlic, minced
- 3 tablespoons Vegetable oil
- 1 large Red onion, sliced into thick wedges
- 2 medium Tomatoes, sliced into wedges
- 2 tablespoons Aji amarillo (yellow chili paste) or fresh aji amarillo, finely chopped
- 2 tablespoons Cilantro, finely chopped
- 2 stalks Green onions, chopped
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 300 grams French fries, cooked and crispy
- 4 cups Cooked white rice
Instructions
1. Marinate the beef: In a medium bowl, combine the sliced beef, 2 tablespoons of soy sauce, white vinegar, minced garlic, salt, and black pepper. Toss to coat evenly, cover, and let it marinate for 15 minutes.
2. Heat the oil: In a large wok or skillet, heat 2 tablespoons of vegetable oil over high heat until it begins to shimmer.
3. Sear the beef: Add the marinated beef to the hot wok in a single layer and sear for 1-2 minutes on each side until browned. Remove the beef from the wok and set aside.
4. Sauté the vegetables: Add the remaining 1 tablespoon of vegetable oil to the wok. Add the sliced red onion and stir-fry for 2 minutes until slightly softened. Then, add the aji amarillo and stir briefly.
5. Add the tomatoes: Add the tomato wedges to the wok and stir-fry for another 2 minutes until they begin to soften slightly but still hold their shape.
6. Combine beef and vegetables: Return the seared beef to the wok along with the remaining 2 tablespoons of soy sauce. Toss all the ingredients together well, cooking for an additional 2 minutes to allow the flavors to meld.
7. Garnish: Sprinkle the chopped cilantro and green onions over the stir-fry and give it a final toss before removing it from the heat.
8. Serve: Plate the Lomo Saltado alongside crispy French fries and serve with a generous scoop of steamed white rice.
Nutrition Facts
Calories |
850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 48% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 1475 mg | 64% | |
| Total Carbohydrate | 86.6 g | 31% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 4.7 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 71 mg | 5% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1211 mg | 26% | |
*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.
