Lomo Saltado
Peru's iconic stir-fry born from Chinese-Peruvian Chifa cuisine — strips of beef tenderloin wok-fried with tomatoes, ají amarillo, red onion, soy sauce and vinegar, served with both rice AND French fries on the same plate.
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Prepare fries and rice. Keep warm.
About 5 min
Season beef strips. Heat a wok until smoking. Add oil. Sear beef in a single layer over maximum heat for 90 seconds until charred on one side. Toss once; sear another 60 seconds. Remove. The beef should be medium-rare with a char.
About 11 min
In the same hot wok, add onion wedges. Stir-fry on very high heat for 2 minutes — they should soften but keep some bite. Add garlic and ají amarillo paste; stir 1 minute.
About 11 min
Add tomato wedges; toss 1 minute — they should remain intact, not mushy.
About 11 min
Return the beef to the wok. Add soy sauce, vinegar and oyster sauce. Toss everything together over high heat for 1 minute. The sauces should caramelise slightly.
About 11 min
Remove from heat. Toss in fresh coriander. Serve immediately over rice with the French fries piled on top of the stir-fry. The mix of rice and fries on one plate is the hallmark of lomo saltado.
About 3 min
Nutrition per serving (estimate)
- Calories
- 680
- Protein
- 42 g
- Carbs
- 62 g
- Fat
- 28 g
- Fibre
- 5 g
- Sugar
- 6 g
- Sodium
- 1100 mg
Contains: gluten, soy, shellfish
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Recipe by Boon Tools.