Lomo Saltado: Peruvian Stir-Fried Beef
Lomo Saltado is a classic Peruvian dish that beautifully combines the vibrant flavors of Peru with Chinese stir-fry techniques. Featuring tender slices of beef, fresh vegetables, and a savory sauce, this dish is a staple of Chifa cuisine—a delightful fusion of Peruvian and Chinese culinary traditions. Typically served with French fries and fluffy white rice, Lomo Saltado is a flavorful meal that will transport your taste buds to South America.
Ingredients
🥩 Beef tenderloin or skirt steak enough to fill a standard baking sheet
🧅 1 large red onion only half used
🌿 1 bunch scallions
🌶️ 2 aji amarillo peppers peeled, seeded, and cut into strips
🍅 3-4 tomatoes cut into 3/4-inch thick wedges
🧄 Several cloves of garlic minced
🟡 1-inch piece of ginger minced
🍎 1 tablespoon apple cider vinegar
🥢 1 tablespoon + 1 teaspoon Kikkoman soy sauce
🌿 1 bunch cilantro chopped
🛢️ Vegetable oil several tablespoons for stir-frying
🧂 Salt to season beef
🍟 French fries pre-made, cooked separately
🍚 White rice cooked separately
Instructions
1- Prep the Vegetables:
- Halve a large red onion and cut one half into 1/2-inch thick wedges. Separate pieces and place into a bowl.
- Cut scallions into 2-inch lengths; place in a separate bowl.
- Use gloves to clean and slice the aji amarillo peppers into thin strips; place in a separate bowl.
- Cut tomatoes into wedges and place in a separate bowl.
- Mince garlic and ginger separately into small bowls.
- Measure apple cider vinegar and soy sauce into separate small containers.
- Chop cilantro and place aside.
2- Prep the Beef:
- Identify grain direction of the tenderloin and skirt steak. Slice across the grain into large strips for tenderness.
- Arrange beef strips on a baking sheet and season with salt.
3- Stir-Fry the Ingredients:
- Heat a wok over high heat until smoking, then add 2 tablespoons of oil.
- Stir-fry half of the beef until well-seared; transfer to a clean plate.
- Repeat with remaining beef.
- Add a bit more oil to the wok, then stir-fry onion wedges in batches until charred.
- Repeat with the scallions and aji amarillo peppers until slightly tender.
- Add tomatoes and stir-fry briefly.
- Toss in minced garlic and ginger, allowing their flavors to release.
- Return cooked beef and onions to the wok with the vegetables.
- Pour in the apple cider vinegar and soy sauce, tossing to deglaze the wok.
- Turn off the heat and fold in cilantro.
4- Serve and Enjoy:
- Serve the Lomo Saltado hot, with a side of French fries and white rice.
- Optionally, toss fries into the stir-fry just before serving for a variation.
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: Approximately 4 servings
Equipment:
- Wok (carbon steel suggested)
- Wok spatula/scoop
- Wüsthof Classic Ikon chef's knife
- Paring knife
- Large wooden cutting board
- Baking sheet with a wire rack
- Small bowls/ramekins for mise en place
- Measuring spoons and cups
- Gloves for handling chili peppers
- Deep pot/Dutch oven orange-colored for frying fries
- Induction cooktop for frying fries
- Gas range for wok stir-frying
- TILIT kitchen scale
- Serving plate
Cooking Tips
- Mise en Place: Have all ingredients prepped before starting to stir-fry.
- Batch Cooking: Ensure efficient stir-frying by cooking in small batches for home burners.
- Wok Hei: Attempt to achieve the desired smoky "wok hei" by tossing ingredients over a flame.
- Cut Against the Grain: Tenderize the beef by slicing across the muscle fibers.
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