Peruvian Lomo Saltado
Stir-fried beef and peppers with a zesty marinade
A vibrant and popular Peruvian dish, Lomo Saltado combines tender beef with colorful vegetables in a savory sauce, served with rice and fries.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Beef Marinade
For the Stir-Fry
For the Sides
For the Sauce
Preparation
Marinating the Beef
Combine beef and aromatics
In a bowl, combine beef, minced garlic, soy sauce, and red wine vinegar.
Ensure the beef is completely thawed before marinating.
Coat the beef
Mix thoroughly until the beef is well coated.
Chill
Cover and refrigerate for at least one hour, preferably overnight.
Preparing the Vegetables and Sides
Slice veggies
Slice onions, bell peppers, and tomatoes.
Cook rice
Cook jasmine rice according to package instructions.
Fry potatoes
Fry potatoes until golden and crispy; drain on paper towels.
Use a high smoke point oil for frying the potatoes to achieve crispiness.
Cooking Process
Stir-Frying the Beef
Heat vegetable oil in a large pan over high heat. Add marinated beef and sear until browned.
Adding Vegetables
Incorporate onions, tomatoes, and bell peppers into the pan, stir-frying until just tender.
Finishing Touches
Pour in the beef broth, soy sauce, oyster sauce, and aji amarillo paste. Toss until everything is well-coated and heated through.
Plating & Serving
Peruvian Lomo Saltado
Peruvian Lomo Saltado
Serving
Serve the stir-fried beef and vegetables over a bed of jasmine rice, with crispy fries on the side for a quintessential Lomo Saltado experience.