Saucepan@saucepan · Shared this recipeFollowPeruvian · dinnerLomo Saltado (Peruvian Beef Stir Fry)A Peruvian stir fry of seared beef, onions, tomatoes, and aji amarillo in a savory soy-based sauce, served with fries and rice.total45 minprep30 mincook15 minservings4Original recipe on cookingformysoul.comKeep this recipeAdd a copy of Lomo Saltado (Peruvian Beef Stir Fry) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servingsPeruvian rice, this recipe serves 4Vegetable oil, for cooking0.5 medium red onion, thick slices1 tbsp thin strips of aji amarillo, I use frozen, see notes1 large tomato, thickly sliced and seeds removed0.333 cup low-sodium beef broth, or as needed2 scallions, cut into 1 inch pieces, green parts only2 tbsp chopped cilantro or Italian parsleySalt and pepper to taste1 lb beef tenderloin, cut into thick 1-inch strips, ribeye, or NY strip3 tsp garlic paste, plus more if you want it more garlicky0.25 tsp ground cumin0.25 tsp Kosher saltGround black pepper3 medium Yukon gold potatoes, thickly slicedVegetable oil, enough for deep-fryingKosher or sea salt, for sprinkling3 tbsp low sodium soy sauce1 tbsp white vinegar1 tbsp oyster sauceStepsClear checksTap an ingredient or step to check it off.1Step 1: Make the Peruvian rice as directed. It takes about 20-25 minutes.2Step 2: Season the beef strips with garlic paste, ground cumin, salt, pepper, and a drizzle of oil. Let it rest for 20 to 30 minutes.3Step 3: Make the fries: Meanwhile, cut potatoes into thick wedges (no need to peel). In a large skillet, heat a layer of vegetable oil until hot, enough for shallow frying. Fry the potatoes wedges until golden brown, about 6-8 minutes. Transfer to a plate lined with paper towel. Season with salt while still hot. Set aside.4Step 4: Make the stir fry sauce: Mix the low sodium soy sauce, white vinegar, and oyster sauce until combined. Set aside.5Step 5: Heat a large skillet or wok over HIGH heat. Make sure it’s very hot. Once hot, drizzle about 3 tablespoons of oil. Sear the beef for only 1 to 2 minutes per side for medium-rare to medium (it will continue to cook later). You just need a nice sear. Remove from the skillet and set aside.6Step 6: Add a few more generous drizzles of oil to the skillet over high heat. Sauté the red onions and aji amarillo pepper strips for 1 minute. Then add the tomatoes, and stir-fry for another 30 seconds. Add a splash of the beef broth, scraping the pan to deglaze.7Step 7: Then, return the seared beef into the skillet, along with the prepared stir fry sauce and more of the beef broth to build the sauce. Stir fry for another 1 minute until the sauce reduces and thickens slightly over high heat.8Step 8: Season with ground black pepper to taste. To finish, toss with scallions and finish with chopped cilantro or Italian parsley.9Step 9: Serve with the seasoned fries and Peruvian rice. Enjoy!getsaucepan.com/r/ae5870df-272e-429f-b1ba-e52fb9661f6a · Original: https://cookingformysoul.com/lomo-saltado/
