Peruvian Lomo Saltado
A vibrant and popular Peruvian dish, Lomo Saltado combines tender beef with colorful vegetables in a savory sauce, served with rice and fries.
Preparation
Get these tasks done before you start cooking.
Marinating the Beef
- 1
Combine beef and aromatics
In a bowl, combine beef, minced garlic, soy sauce, and red wine vinegar.
Tip: Ensure the beef is completely thawed before marinating.
- 2
Coat the beef
Mix thoroughly until the beef is well coated.
- 3
Chill
Cover and refrigerate for at least one hour, preferably overnight.
Preparing the Vegetables and Sides
- 1
Slice veggies
Slice onions, bell peppers, and tomatoes.
- 2
Cook rice
Cook jasmine rice according to package instructions.
- 3
Fry potatoes
Fry potatoes until golden and crispy; drain on paper towels.
Tip: Use a high smoke point oil for frying the potatoes to achieve crispiness.
How to Make Peruvian Lomo Saltado
Total time: 2 h · Yields 4 servings
- 1
Stir-Frying the Beef
Heat vegetable oil in a large pan over high heat. Add marinated beef and sear until browned.
- 2
Adding Vegetables
Incorporate onions, tomatoes, and bell peppers into the pan, stir-frying until just tender.
- 3
Finishing Touches
Pour in the beef broth, soy sauce, oyster sauce, and aji amarillo paste. Toss until everything is well-coated and heated through.
Chef's Tips
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