Lomo Saltado

🧂 Ingredients

• 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

👨‍🍳 Instructions

1. 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.

   ⏱️ 10-12 minutes
2. 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.

   ⏱️ 10 minutes
3. 3

   Prepare the sauce: In a small bowl, whisk together the soy sauce, red wine vinegar, and aji amarillo paste. Set aside.

   ⏱️ 2 minutes
4. 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.

   ⏱️ 3-4 minutes
5. 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.

   ⏱️ 3-4 minutes
6. 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.

   ⏱️ 1 minute
7. 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.

   ⏱️ 30 seconds
8. 8

   Serve immediately: Spoon the Lomo Saltado over steamed white rice. Garnish with extra cilantro if desired.

   ⏱️ 1 minute

💡 Pro Tips

• ✓Achieving very high heat in your wok or skillet is crucial for searing the beef properly and achieving the characteristic 'wok hei' flavor.
• ✓Do not overcook the beef; it should remain tender and slightly pink inside for the best texture.
• ✓Add the French fries and cilantro at the very end and toss gently to ensure the fries retain their crispiness.
• ✓Aji 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.

🔄 Variations

• 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.

🥗 Nutrition

Per serving