Lomo Saltado Recipe

Marinate the beef

Combine sliced beef, 3 tbs soy sauce, 1 tbs red wine vinegar, minced garlic, and black pepper in a bowl. Toss to coat and let marinate at room temperature for 15–20 minutes (or refrigerate up to 2 hours).

Prepare potatoes

While beef marinates, cut potatoes into 1/2-inch sticks and rinse under cold water until water runs clear to remove excess starch. Pat completely dry with paper towels.

Fry the fries

Heat oil in a heavy pot or deep fryer to 325°F (160°C). Fry the potatoes in batches for 4–5 minutes until just tender but not browned. Remove and drain on a rack or paper towels. Increase oil temperature to 375°F (190°C) and fry in batches again for 2–3 minutes until golden and crisp. Drain, sprinkle with 1 tsp salt, and keep warm.

Prep vegetables

While fries cook, cut onion into wedges, slice peppers, cut tomatoes into wedges (remove seeds if very watery), and slice scallions. Have vegetables ready to go because sautéing is quick.

Sear the beef

Heat a large heavy skillet or wok over high heat until very hot. Add 1 tbs oil and swirl to coat. Working in one or two quick batches to avoid crowding, add the marinated beef in a single layer and sear for 1–2 minutes without moving to develop browning, then toss and sear another 30–60 seconds until medium-rare to medium. Remove beef to a plate and keep warm.

Sauté aromatics and deglaze

Return the pan to high heat and add the remaining 1 tbs oil. Add sliced onions and peppers and stir-fry 1–2 minutes until they begin to soften but remain crisp. Add scallions and cook 30 seconds. Push vegetables to the side, add the reserved beef to the pan along with 1 tbs stock, 1 tbs soy sauce (additional), and 1 tsp red wine vinegar. Toss everything together and stir for about 30–60 seconds so the sauce coats the beef and vegetables and the liquid reduces slightly. Add the tomato wedges at the last 20–30 seconds — toss gently just to warm the tomato without turning it to mush.

Finish

Taste and adjust seasoning with additional salt or soy sauce if needed. Remove from heat and stir in chopped cilantro if using.

To serve, place a mound of steamed white rice on each plate (not included in ingredients) or serve family-style. Top with the beef and vegetable mixture and arrange a generous portion of crisp fries alongside or on top (traditional). Serve immediately so fries remain crisp.