Traditional Peruvian Lomo Saltado

Lomo saltado represents Peru's Chinese-influenced chifa cooking: beef stir-fried over high heat with onion, tomato, chile and soy sauce. Fries and rice complete the classic plate.

Recipe details

• Prep time: 20 min
• Cook time: 15 min
• Total time: 35 min
• Servings: 4 servings
• Difficulty: Intermediate
• Estimated cost per serving: $4.25

Ingredients

• 1 1/2 lb (680 g) beef tenderloin or sirloin, cut into strips
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons high-heat oil
• 1 red onion, cut into thick wedges
• 2 firm tomatoes, cut into wedges
• 1 ají amarillo, sliced, or 1 tablespoon paste
• 2 garlic cloves, minced
• 3 tablespoons soy sauce
• 1 tablespoon red wine vinegar
• 1/4 cup cilantro
• 12 oz (340 g) cooked french fries
• 4 cups cooked white rice

Step-by-step instructions

1. Pat the beef dry, season it and heat a wok or large skillet until smoking.
2. Brown the beef in two batches for about 90 seconds per side; set aside.
3. Stir-fry the onion and chile for 2 minutes. Add the garlic and tomato and cook for 1 minute without breaking up the tomato.
4. Return the beef and add the soy sauce and vinegar. Toss over high heat for 1 minute.
5. Add the cilantro and half the fries. Serve immediately with rice and remaining fries.

Tips and variations

• Cook in batches so the beef sears rather than steams.
• Prepare every ingredient before turning on the heat.

Leer esta receta en español: Lomo Saltado Peruano Tradicional

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