Peruvian Sauteed Beef Tenderloin Lomo Saltado
Savor the bold, vibrant flavors of Peru with this mouthwatering Lomo Saltado, a classic Peruvian sautéed beef tenderloin dish that fuses Chinese stir-fry techniques with South American flair. Tender strips of beef are seared to perfection and tossed with savory soy sauce, tangy red wine vinegar, and a touch of aji amarillo paste for a subtle kick of heat. Juicy tomatoes, sweet red onions, and aromatic garlic round out the mix, creating a medley of flavors that’s both comforting and exotic. Served alongside crispy French fries and fluffy steamed white rice, this easy 35-minute recipe is a perfect fusion dinner idea that’s as satisfying as it is unique. Whether cooking for a weeknight meal or a special occasion, this one-pan Peruvian classic will transport your taste buds straight to the heart of Lima!
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Recipe Information
Ingredients
- 1 lb beef tenderloin
- 3 tbsp soy sauce
- 2 tbsp red wine vinegar
- 2 garlic cloves, minced
- 1 red onion, sliced into thick wedges
- 2 tomatoes, seeded and sliced into thick wedges
- 1 tbsp aji amarillo paste (Peruvian yellow chili paste)
- 3 tbsp vegetable oil
- 2 tbsp fresh cilantro, chopped
- 1 tsp salt
- 0.5 tsp black pepper
- 2 cups French fries (store-bought or homemade)
- 2 cups steamed white rice
Instructions
Slice the beef tenderloin into thin strips, about 2-3 inches long. Season with salt and black pepper.
In a small bowl, mix together soy sauce, red wine vinegar, and aji amarillo paste. Set aside.
Preheat a large skillet or wok over high heat. Add 2 tablespoons of vegetable oil and heat until shimmering.
Add the beef strips in batches to avoid overcrowding the pan. Sear the meat for 1-2 minutes per side until browned but not fully cooked through. Remove the seared beef and set it aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the sliced onions and cook for 2-3 minutes, stirring occasionally until they begin to soften.
Add the minced garlic and sauté for 30 seconds until fragrant.
Add the sliced tomatoes to the skillet and cook for 2 minutes, stirring gently to avoid breaking them apart.
Return the seared beef to the skillet and pour in the soy sauce mixture. Toss everything together and cook for another 1-2 minutes until the beef is cooked through and the vegetables are coated with the sauce.
Remove the skillet from the heat and garnish with freshly chopped cilantro.
To serve, plate the Lomo Saltado alongside crispy French fries and steamed white rice. Enjoy immediately.
Nutrition Facts
Calories |
851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.5 g | 51% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 1472 mg | 64% | |
| Total Carbohydrate | 80.4 g | 29% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 3.0 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 49 mg | 4% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1407 mg | 30% | |
*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.
