Lomo Saltado

The ultimate mashup of Peruvian and Chinese cuisine, Lomo Saltado is a delicious stir-fry which combines beef marinated in soy sauce and pisco with onions, peppers, and tomatoes. It's topped with a smattering of crisp french fries and served with rice, which makes it a hearty meal that's like an explosion of contrasting colors, tastes, textures, and flavors.

Course Entree

Cuisine Latin American

Keyword chifa, peru, peruvian, stir-fry

Level Beginner

Main Ingredient Beef

Diet Dairy-Free, Low Sugar

Prep Time 10

Cook Time 7

Total Time 17

Servings servings

Calories 655kcal

Ingredients

Lomo Saltado marinade

240 grams beef tenderloin sliced thinly
2 tablespoons soy sauce
2 tablespoons pisco
1 tablespoon oyster sauce
1 tablespoon red wine vinegar
½ teaspoon black pepper

For French Fries

vegetable oil (for frying)
290 grams potatoes (cut into ½-inch thick strips)
1 tablespoon red wine vinegar
½ teaspoon salt
cilantro (chopped)

For Stir-fry

2 tablespoons vegetable oil (divided in 2)
17 grams garlic (~3 large cloves, crushed & chopped)
8 grams ginger (finely minced)
100 grams red onion (sliced into wedges)
100 grams yellow bell pepper (~½ pepper, sliced)
Aji Amarillo (or other spicy chili pepper, optional)
200 grams tomato (cut into thin wedges, seeds removed)
Cilantro (for garnish)

Grams + US Cups - US Standard

Instructions

Add 1-inch of vegetable oil to a heavy bottomed pot and heat to 340 degrees F (170 C)
To make the marinade for the Lomo Saltado, mix the soy sauce, pisco, oyster sauce, red wine vinegar, and black pepper together in a bowl.
Add the sliced beef to a bowl and marinate with half of the sauce while you prepare the other ingredients.
To make the sauce for the fries, whisk together 1 tablespoon of red wine vinegar, ½ teaspoon of salt and some chopped cilantro.
When the oil is up to temperature, add the potatoes and cook until the french fries are golden brown (about 7 minutes).
To make the Lomo Saltado, add 1 tablespoon of oil to a large frying pan over very high heat. When the pan is hot, add the marinated meat and stir-fry until the beef is almost (but not completely) cooked through. Transfer the beef into a bowl and set aside.
Add the remaining tablespoon of oil to the frying pan and add the garlic and ginger. Saute until the aromatics are fragrant (about 30 seconds).
Add the red onions and peppers and stir-fry until the onions are cooked through, but still hold their shape.
Add the tomatoes and beef back into the pan and then add the remaining marinade. Toss to coat evenly. The Lomo Saltado is done when the sauce has caramelized around the ingredients. Do not overcook this; otherwise, the tomatoes will leach out a bunch of liquid, making your stir-fry watery.
When the potatoes are done, drain and transfer them directly to the vinegar and cilantro sauce and toss them around to coat evenly.
Plate the beef with white rice and fried potatoes and then sprinkle with the cilantro. Enjoy it with your favorite hot sauce if you want to add some extra heat.

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