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Lomo Saltado
A beloved Peruvian stir-fry, Lomo Saltado masterfully blends tender strips of marinated beef with vibrant vegetables and crispy French fries, all tossed in a savory, tangy sauce. It's a testament to the fusion of Chinese wok techniques with classic Peruvian ingredients.
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- 450 g Beef sirloin or tenderloin(Cut into 1-inch thick strips against the grain.)
- 3 tbsp Vegetable oil(Divided use)
- 1 large Red onion(Cut into thick wedges.)
- 2 medium Tomatoes(Cut into thick wedges, seeds removed.)
- 2 cloves Garlic(Minced)
- 1 tbsp Aji amarillo paste(Adjust to spice preference. Available in Latin markets or online.)
- 3 tbsp Soy sauce(Low sodium recommended)
- 2 tbsp Red wine vinegar
- 1/2 tsp Cumin(Ground)
- to taste Salt
- to taste Black pepper(Freshly ground)
- 400 g French fries(Frozen, cooked according to package directions until golden and crispy.)
- 1/4 cup Fresh cilantro(Roughly chopped, for garnish)
- for serving Cooked white rice
ðšâð³ äœãæ¹
- 1
Prepare the French fries: Cook the frozen French fries according to package instructions until they are golden brown and crispy. Drain well and season lightly with salt. Set aside, keeping them warm.
â±ïž 10-12 minutes - 2
Marinate the beef: In a bowl, toss the beef strips with 1 tablespoon of vegetable oil, cumin, salt, and pepper. Let it sit for at least 10 minutes while you prepare the other ingredients.
â±ïž 10 minutes - 3
Prepare the sauce: In a small bowl, whisk together the soy sauce, red wine vinegar, and aji amarillo paste. Set aside.
â±ïž 2 minutes - 4
Sear the beef: Heat 1 tablespoon of vegetable oil in a large wok or heavy-bottomed skillet over high heat until it just begins to smoke. Add the beef in a single layer (cook in batches if necessary to avoid overcrowding) and sear for 1-2 minutes per side until deeply browned but still pink in the center. Remove the beef from the wok and set aside.
â±ïž 3-4 minutes - 5
Stir-fry the aromatics and vegetables: Add the remaining 1 tablespoon of vegetable oil to the hot wok. Add the red onion wedges and stir-fry for 1 minute until they begin to soften slightly. Add the minced garlic and stir-fry for another 30 seconds until fragrant. Add the tomato wedges and stir-fry for 1-2 minutes until they are slightly softened but still hold their shape.
â±ïž 3-4 minutes - 6
Combine and finish: Return the seared beef to the wok with the vegetables. Pour the prepared sauce over everything. Toss quickly to combine and heat through, about 1 minute. The sauce should thicken slightly and coat the ingredients.
â±ïž 1 minute - 7
Add fries and cilantro: Gently fold in the cooked French fries and chopped cilantro. Toss just enough to distribute them evenly without making the fries soggy. The goal is to warm the fries through.
â±ïž 30 seconds - 8
Serve immediately: Spoon the Lomo Saltado over steamed white rice. Garnish with extra cilantro if desired.
â±ïž 1 minute
ð¡ ããã®ã³ã
- âAchieving very high heat in your wok or skillet is crucial for searing the beef properly and achieving the characteristic 'wok hei' flavor.
- âDo not overcook the beef; it should remain tender and slightly pink inside for the best texture.
- âAdd the French fries and cilantro at the very end and toss gently to ensure the fries retain their crispiness.
- âAji amarillo paste provides a unique fruity heat; if unavailable, a mix of yellow bell pepper puree and a pinch of cayenne pepper can be a substitute, though the flavor will differ.
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- Pollo Saltado: Substitute chicken breast or thighs, cut into bite-sized pieces.
- Vegetariano Saltado: Use firm tofu or a mix of mushrooms (like shiitake and cremini) and vegetables.
- Add oyster sauce: For an extra layer of savory depth, add 1 tablespoon of oyster sauce along with the soy sauce and vinegar mixture.