Lomo Saltado (Stir-Fried Beef)

A classic Peruvian stir-fry featuring tender beef strips, onions, tomatoes, and potatoes, all stir-fried in a flavorful soy sauce-based sauce and served with rice.

45m4 servings

Contains wheatContains soyNUTS-free

550 cal|35g protein|60g carbs|20g fat|5g fiber

Ingredients

about 450 g Beef sirloin, thinly sliced
1 medium Red onion, sliced
2 medium Roma tomatoes, quartered
2 large Yellow potatoes, cut into fries
1/4 cup Soy sauce (gluten-free)
2 tbsp Red wine vinegar
1 tbsp Aji Amarillo paste
2 cloves Garlic, minced
3 tbsp Vegetable oil
4 cups Cooked white rice, for serving
2 tbsp Cilantro, chopped

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1In a medium bowl, combine the about 450 g thinly sliced beef sirloin, 1/4 cup gluten-free soy sauce, 2 tbsp red wine vinegar, 1 tbsp Aji Amarillo paste, and 2 minced cloves garlic. Stir everything together to coat the beef evenly. Let this marinate for 10 minutes at room temperature.
2While the beef marinates, heat 3 tbsp vegetable oil in a large 30.48 cm skillet or wok over high heat until the oil shimmers. Carefully add the 2 large yellow potatoes, cut into fries. Fry the potatoes for about 8-10 minutes, turning occasionally, until they are golden brown and crispy. Use a slotted spoon to remove the fries from the skillet and place them on a plate lined with paper towels to drain. Set the fries aside.
3Add the marinated beef to the same skillet with the hot oil. Stir-fry the beef for 3-4 minutes, until it is browned on all sides and cooked through. The beef should reach an internal temperature of 63°C. Remove the beef from the skillet and set it aside with the fries.
4Add the 1 sliced medium red onion and 2 quartered medium Roma tomatoes to the skillet. Stir-fry for about 3 minutes, until the onions are softened and the tomatoes are slightly broken down. The vegetables should look tender.
5Return the cooked beef and the fried potato fries to the skillet with the onions and tomatoes. Toss everything together gently to combine and heat through for about 1 minute.
6Serve the Lomo Saltado immediately over 4 cups of cooked white rice. Garnish with 2 tbsp chopped cilantro.

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