Lomo Saltado (Peruvian Beef Stir-Fry)
Experience the vibrant flavors of Peru with this quick and delicious Lomo Saltado, a beef stir-fry served with fries.
Contents (2 sections)▾
Ingredients
- 500 g beef sirloin, sliced into thin strips
- 2 tbsp soy sauce
- 1 tbsp red wine vinegar
- 1 tbsp vegetable oil
- 1 medium onion, sliced
- 2 medium tomatoes, sliced
- 1 clove garlic, minced
- Salt to taste
- Black pepper to taste
- 400 g frozen French fries, for serving
- Fresh cilantro, for garnish
Steps
Marinate the sliced beef sirloin in a mixture of soy sauce, red wine vinegar, salt, and black pepper for at least 15 minutes.
In a large wok, heat the vegetable oil over high heat until shimmering (about 2 minutes). This ensures a quick sear.
Add the marinated beef to the wok and stir-fry for about 3-4 minutes until browned but still tender.
Add the sliced onion and minced garlic, and stir-fry for an additional 2 minutes until fragrant.
Incorporate the sliced tomatoes and sauté for 1-2 minutes, then deglaze the wok with the remaining marinade.
Simultaneously, prepare the French fries according to package instructions.
Serve the beef stir-fry over the fries and garnish with fresh cilantro.
Why this works
The key to a successful Lomo Saltado lies in the high-heat stir-frying technique used to quickly cook the marinated beef, preserving its tenderness while developing a rich flavor profile. The combination of soy sauce and red wine vinegar creates a balance of salty and tangy notes that enhance the beef and vegetables. When you deglaze the wok with the marinade, it captures the fond left behind from cooking, infusing the dish with added depth. If the beef seems too tough, ensure your wok is adequately hot before adding it, allowing for a proper sear. Overcrowding the wok can lead to steaming instead of stir-frying; if this happens, work in batches for a better result. This dish exemplifies the fusion of Chinese and Peruvian cuisine and is best enjoyed piping hot.