Lomo Saltado Recipe

Slice and marinate

Pat the steak dry and slice against the grain into ~1/2-inch strips. In a bowl combine 3 tbs soy sauce, 2 tbs red wine vinegar, 2 tsp minced garlic, 1 tsp ground black pepper and 1 tsp salt. Add the sliced beef, toss to coat, and let marinate at room temperature for 15 minutes (or refrigerate up to 1 hour).

Bring to room temperature

If refrigerated, remove the beef 15 minutes before cooking so it isn't cold when it hits the hot pan—this promotes a good sear.

Prepare potatoes

Peel and cut potatoes into 1/3-inch sticks. Rinse under cold water until water runs clear to remove excess starch, then pat completely dry with a clean towel.

Fry the potatoes

Heat 3 cups oil in a deep skillet or pot to 325°F (medium heat). Fry potatoes in batches 4–5 minutes until just beginning to soften and pale golden. Remove to a paper towel-lined tray. Increase oil temperature to 375°F (or medium-high heat) and fry the potatoes again in batches 2–3 minutes until golden and crisp. Drain on paper towels and season immediately with 1 tsp salt. Keep warm.

Prep vegetables

While the potatoes cook, cut the red onion into thick wedges, halve or quarter the tomatoes into wedges and remove seeds if desired, chop green onions into 2-inch pieces, and measure aji amarillo paste or substitute.

Heat the pan

Place a large heavy skillet or wok over high heat until very hot. Add 2 tbs neutral oil and let it shimmer.

Sear the beef

Add the marinated beef in a single layer (work in two quick batches if needed to avoid crowding). Sear for 1–2 minutes without moving to get a brown crust, then toss or stir for another 30–45 seconds until mostly cooked but still juicy. Remove beef to a plate and reserve juices in the pan.

Build the sauce

With the pan still over high heat, add the aji amarillo paste to the reserved pan juices and stir for 10–15 seconds. Add 1 tbs beef or chicken stock and 1 tsp worcestershire sauce and scrape any browned bits from the bottom. If you prefer a slightly thicker sauce, stir 1 tsp cornstarch into 1 tbs water to make a slurry and add now, stirring until slightly thickened (10–20 seconds).

Combine beef and vegetables

Return the cooked beef to the pan along with the red onion wedges and green onion pieces. Stir-fry over high heat for 30–45 seconds — onions should be crisp-tender, not mushy. Add the tomato wedges and toss just long enough to warm them (15–20 seconds). Taste and adjust seasoning with a little extra soy or salt if needed.

Assemble and serve

Transfer the beef and vegetables to a serving plate and top with the crispy fries, or serve fries alongside and let diners combine on their plates. Sprinkle chopped cilantro on top if using. Serve immediately with white rice.