Peruvian Lomo Saltado with Blistered Tomatoes and Fries
Lomo saltado is Peru's beloved chifa-style stir-fry: strips of beef seared over screaming heat, then tossed with red onion, tomato and a glossy soy-vinegar sauce. Crispy fries soak up every drop, and it all lands over fluffy white rice. It's fast, punchy and endlessly satisfying.
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Nutrition (per serving)
Lomo saltado is Peru's beloved chifa-style stir-fry: strips of beef seared over screaming heat, then tossed with red onion, tomato and a glossy soy-vinegar sauce. Crispy fries soak up every drop, and it all lands over fluffy white rice. It's fast, punchy and endlessly satisfying.
Everything comes together in one hot pan in about 35 minutes, so keep your ingredients prepped and ready by the stove. The secret is high heat and a quick hand: sear hard, toss fast, and don't let the vegetables go soft.
Step-by-step instructions
Toss the beef strips with the soy sauce, red wine vinegar, garlic and cumin in a bowl and let marinate while you prep everything else.
Fry or bake the potato batons until deeply golden and crisp on the outside, then keep them warm so they stay crunchy.
Heat 2 tablespoons of oil in a wok or large skillet until smoking, then sear the marinated beef in a single layer until deeply browned, working in batches so it chars rather than steams.
Add the red onion wedges, ají amarillo and tomato wedges to the hot pan and toss for just a minute so they blister but stay crisp, then pour in the reserved marinade and let it bubble into a glossy sauce.
Fold the crispy fries and most of the cilantro through the beef so they catch the sauce, then pile everything over steamed white rice and scatter with the rest of the cilantro.
Serve it the moment it's done, while the fries are still crisp and the beef is juicy. A cold drink and a squeeze of lime alongside, and you've got a weeknight dinner that eats like a treat.
Ingredients
- 1 lb (450g) beef sirloin or tenderloin, cut into 1/2-inch strips
- 3 tbsp soy sauce
- 2 tbsp red wine vinegar
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 large red onion, cut into thick wedges
- 2 large tomatoes, cut into wedges
- 1 tbsp ají amarillo paste (or 1 red chili, sliced)
- 3 tbsp vegetable oil, divided
- 1 lb (450g) frozen or fresh-cut fries
- 1/4 cup fresh cilantro, roughly chopped
- Steamed white rice, to serve
Step-by-Step
- 1
Toss the beef strips with the soy sauce, red wine vinegar, garlic and cumin in a bowl and let marinate while you prep everything else.
- 2
Fry or bake the potato batons until deeply golden and crisp on the outside, then keep them warm so they stay crunchy.
- 3
Heat 2 tablespoons of oil in a wok or large skillet until smoking, then sear the marinated beef in a single layer until deeply browned, working in batches so it chars rather than steams.
- 4
Add the red onion wedges, ají amarillo and tomato wedges to the hot pan and toss for just a minute so they blister but stay crisp, then pour in the reserved marinade and let it bubble into a glossy sauce.
- 5
Fold the crispy fries and most of the cilantro through the beef so they catch the sauce, then pile everything over steamed white rice and scatter with the rest of the cilantro.
Recipe
Peruvian Lomo Saltado with Blistered Tomatoes and Fries
Ingredients
- 1 lb (450g) beef sirloin or tenderloin, cut into 1/2-inch strips
- 3 tbsp soy sauce
- 2 tbsp red wine vinegar
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 large red onion, cut into thick wedges
- 2 large tomatoes, cut into wedges
- 1 tbsp ají amarillo paste (or 1 red chili, sliced)
- 3 tbsp vegetable oil, divided
- 1 lb (450g) frozen or fresh-cut fries
- 1/4 cup fresh cilantro, roughly chopped
- Steamed white rice, to serve
Instructions
- 1
Toss the beef strips with the soy sauce, red wine vinegar, garlic and cumin in a bowl and let marinate while you prep everything else.
- 2
Fry or bake the potato batons until deeply golden and crisp on the outside, then keep them warm so they stay crunchy.
- 3
Heat 2 tablespoons of oil in a wok or large skillet until smoking, then sear the marinated beef in a single layer until deeply browned, working in batches so it chars rather than steams.
- 4
Add the red onion wedges, ají amarillo and tomato wedges to the hot pan and toss for just a minute so they blister but stay crisp, then pour in the reserved marinade and let it bubble into a glossy sauce.
- 5
Fold the crispy fries and most of the cilantro through the beef so they catch the sauce, then pile everything over steamed white rice and scatter with the rest of the cilantro.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.