Beef Lomo Saltado Recipe
Beef lomo saltado is available on weekends only. Our authentic seasoning is added the day before serving to marinate and infuse more flavor in the meat for that Peruvian authentic experience!
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Ingredients
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Marinated Beef
Stir-Fry & Sauce
Sides
Method
Marinated Beef
- 1
Prepare and marinate
Trim beef of excess fat and cut across the grain into 1/2-inch strips. In a bowl combine 3 tbsp soy sauce, 1 tbsp red wine vinegar, 1 tbsp mirin or pisco (if using), minced garlic, 1 tsp ground cumin, 1 tsp black pepper, 1 tbsp vegetable oil and 1/2 tsp salt. Add the beef and toss to coat thoroughly. Cover and refrigerate at least 8 hours, ideally overnight, to allow authentic flavor infusion.
- 2
Bring to temperature
Remove marinated beef from refrigerator 20–30 minutes before cooking so it comes closer to room temperature for better sear.
Stir-Fry & Sauce
- 3
Prep vegetables
While beef warms, slice the red onion into thick wedges and cut tomatoes into wedges. Chop cilantro and have aji amarillo paste (or sliced yellow pepper) ready.
- 4
Sear beef
Heat a large heavy skillet or wok over high heat until very hot. Add 1–2 tbsp vegetable oil and swirl. Drain beef from marinade (reserve marinade) and add beef in a single layer, working in two batches if necessary to avoid crowding. Sear strips without moving for 45–60 seconds, then toss and cook another 30–45 seconds until browned but not fully cooked through. Remove beef to a plate and keep warm.
- 5
Stir-fry vegetables
Add remaining 1–2 tbsp oil to the pan. Add sliced red onion and stir-fry on high heat 1–2 minutes until slightly softened but still crisp. Add tomatoes and optional aji amarillo paste and stir 30–45 seconds just to warm and release juices. Do not overcook tomatoes — they should still hold shape.
- 6
Build the sauce and finish
Return beef and any accumulated juices to the pan. Add reserved marinade, 3 tbsp beef broth (or water), 1 tbsp soy sauce and 1 tsp red wine vinegar. Stir rapidly for 30–60 seconds until sauce is glossy and slightly reduced and beef reaches desired doneness (about 1–2 minutes). Taste and adjust seasoning with salt or more soy sauce. Remove from heat and stir in chopped cilantro just before serving.
Sides
- 7
Cook fries
If using fresh potatoes: cut into fries, rinse and pat dry. Heat oil in a deep skillet or fryer to 350°F (175°C). Fry potatoes in batches until golden and crisp, about 4–6 minutes per batch. Drain on paper towels and season with 1 tsp salt. If using frozen fries: bake or fry according to package instructions and season with salt.
- 8
Prepare rice
Cook white rice according to package or your preferred method so it is ready when beef is finished. Keep warm.
- 9
Plate and serve
Place 1 cup cooked rice on each plate, spoon a generous portion of lomo saltado alongside, and top or accompany with a handful of fries. Garnish with additional cilantro if desired. Serve immediately so fries remain crisp.
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