Peruvian Lomo Saltado

Name: Peruvian Lomo Saltado
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Beef sirloin; Garlic; Soy sauce; Red wine vinegar; Red onion; Tomatoes; Red bell pepper; Vegetable oil; Beef broth; Cilantro; Jasmine rice; Potatoes; Soy sauce; Oyster sauce; Aji amarillo paste

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

Beef sirloin

1 lb, thinly sliced

Garlic

3 cloves, minced

Soy sauce

1/4 cup

Red wine vinegar

2 tbsp

For the Stir-Fry

Red onion

1 large, sliced

Tomatoes

2 medium, wedges

Red bell pepper

1, sliced

Vegetable oil

2 tbsp

Beef broth

1/4 cup

Cilantro

2 tbsp, chopped

For the Sides

Jasmine rice

2 cups, cooked

Potatoes

4 medium, cut into fries

For the Sauce

Soy sauce

2 tbsp

Oyster sauce

1 tbsp

Aji amarillo paste

1 tbsp

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