Peruvian Lomo Saltado Recipe

Marinate the beef

In a bowl, combine soy sauce (3 tbs), red wine vinegar (1 tbs), minced garlic, ground cumin and black pepper. Add the thinly sliced beef and toss to coat. Marinate at room temperature for 15–20 minutes or refrigerate up to 1 hour. Remove beef from marinade and pat lightly dry, reserve marinade.

Sear the beef

Heat a large heavy skillet or wok over high heat until very hot. Add 2 tbs vegetable oil and swirl. Working in a single layer (in two batches if needed), sear the beef strips for 1–2 minutes without moving until well browned, then toss and cook another 30–60 seconds. Transfer seared beef to a plate and keep warm. Do not overcook; it should remain tender.

Prepare potatoes

While beef marinates, rinse the cut potatoes in cold water to remove excess starch, then dry thoroughly with a clean towel.

Fry the potatoes

Heat 2 cups vegetable oil in a deep skillet or pot to 325°F (medium-high). Fry the potatoes in batches until tender and pale golden, about 4–5 minutes. Remove and drain on paper towels. Increase oil temperature to 375°F and return potatoes in batches to crisp and brown, about 2–3 minutes. Drain, season with 1 tsp salt, and keep warm.

Cook onions and peppers

In the same hot skillet or wok used for beef, add a splash of oil if needed and add the red onion wedges. Stir-fry over high heat for 1–2 minutes until they begin to char at the edges but remain crisp-tender. Add aji amarillo paste and stir to coat the onions for 30 seconds.

Add tomatoes

Toss in the tomato wedges and cook for 30–45 seconds — just enough to warm them while retaining shape. Tomatoes should be slightly softened but not falling apart.

Combine and deglaze

Return the seared beef to the skillet with any resting juices. Pour in the reserved marinade along with 1 tbs beef stock (or water), 1 tsp soy sauce and 1 tsp red wine vinegar. Stir and scrape up any browned bits from the pan. Let the sauce reduce very briefly, about 30–45 seconds, over high heat.

Season and add aromatics

Adjust seasoning with salt (up to 1 tsp) and additional black pepper (1/2 tsp). Toss in sliced green onions and chopped cilantro, mixing everything quickly for another 20–30 seconds. Remove from heat immediately to avoid overcooking the vegetables and beef.

Plate steamed white rice alongside a mound of fries. Spoon the lomo saltado (beef, onions, tomatoes and sauce) over or next to the rice. Place fries on the plate or tuck them into the beef mixture so they absorb some sauce. Garnish with extra cilantro and serve with lime wedges for squeezing over, if desired.