Lomo saltado is a popular Peruvian dish that combines marinated strips of beef with sautéed onions, tomatoes and French fries, all seasoned with a flavorful sauce. It’s typically served with white rice.
| Level: | Easy |
| Total: | 20 min |
| Active: | 15 min |
| Yield: | 2 to 3 servings |
Ingredients
- 2 tablespoons vegetable oil, plus more if needed
- 1 pound beef sirloin or tenderloin, sliced into thin strips
- 1 red onion, diced
- 2 tomatoes, cut into wedges
- 1/4 cup soy sauce
- 2 tablespoons red or white wine vinegar
- 1 to 2 tablespoons chopped fresh cilantro, plus more for garnish
- 1 teaspoon ground cumin
- 3 cloves garlic, minced
- 1 aji amarillo pepper (or another fresh spicy pepper), stemmed, seeded and thinly sliced
- Kosher salt and freshly ground black pepper
- Cooked white rice, for serving
- 1 cup cooked French fries (you can use frozen fries)
Instructions
- In a large skillet or wok, heat the vegetable oil over high heat. Add the beef and stir-fry until browned, about 2 minutes per side. Remove the beef from the skillet and set it aside.
- In the same skillet, add a bit more oil if needed. Stir-fry the onions and tomato wedges until they are slightly tender and have a bit of char, 2 to 3 minutes. Add the soy sauce, vinegar, chopped cilantro, cumin, garlic, aji amarillo pepper, cooked beef and salt and pepper to taste. Cook for an additional 2 minutes to heat through.
- Serve the lomo saltado over cooked white rice, garnished with French fries and fresh cilantro leaves.
Nutrition Facts
| Serving Size | 1 of 3 servings |
| Calories | 533 |
| Total Fat | 32 g |
| Saturated Fat | 9 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 35 g |
| Cholesterol | 118 mg |
| Sodium | 1253 mg |