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Lomo Saltado Recipe

Name: Mu-nay Peruvian Restaurants Lomo Saltado Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 1 lb sirloin or top round steak, thinly sliced into 1/2-inch strips; 3 tbsp soy sauce; 2 tbsp red wine vinegar; 2 tsp minced garlic; 1 tsp ground cumin; 1 tsp freshly ground black pepper; 2 tbsp vegetable oil (for marinade and frying); 1 each large yellow onion, cut into 1/2-inch wedges; 2 each ripe roma or plum tomatoes, cut into 6–8 wedges; 1 tsp aji amarillo paste or yellow chili paste (optional); 3 cups frozen or fresh French fries (par-cooked or raw); 2 stalks scallions (green onions), cut into 1–2 inch pieces; 1 tbs beef or chicken stock; 1 tbsp soy sauce (extra); 1 tsp red wine vinegar (extra); 2 tbsp fresh cilantro or parsley, chopped (optional); 1 tsp salt; 0.5 tsp freshly ground black pepper (extra); 4 cups cooked white rice; 4 each lime wedges (optional)

Inspired by Mu-nay Peruvian Restaurant

Time45m

Serves4

Stir-fry of marinated beef strips, onions, tomatoes, and French fries. Served with rice.

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Ingredients

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Beef & Marinade

1 lb sirloin or top round steak, thinly sliced into 1/2-inch strips

3 tbsp Aged soy sauce

2 tbsp red wine vinegar

2 tsp minced garlic

1 tsp Ground cumin

1 tsp freshly ground black pepper

2 tbsp vegetable oil (for marinade and frying)

Vegetables & Fries

1 each large yellow onion, cut into 1/2-inch wedges

2 each ripe roma or plum tomatoes, cut into 6–8 wedges

1 tsp aji amarillo paste or yellow chili paste (optional)

3 cups frozen or fresh French fries (par-cooked or raw)

2 stalks scallions (green onions), cut into 1–2 inch pieces

Sauce & Finish

1 tbs beef or chicken stock

1 tbsp soy sauce (extra)

1 tsp red wine vinegar (extra)

2 tbsp fresh cilantro or parsley, chopped (optional)

1 tsp Celtic sea salt

1/2 tsp freshly ground black pepper (extra)

To Serve

4 cups cooked white rice

4 each lime wedges (optional)

Method

Beef & Marinade

Marinate the beef

In a medium bowl combine 3 tbsp soy sauce, 2 tbsp red wine vinegar, 2 tsp minced garlic, 1 tsp ground cumin, 1 tsp black pepper and 2 tbsp vegetable oil. Add the thinly sliced beef and toss to coat. Cover and marinate at room temperature for 15–20 minutes (or refrigerate up to 2 hours).

Vegetables & Fries

Prepare fries

If using raw potatoes, cut into fries and soak 20 minutes, dry thoroughly and par-fry at 325°F until just cooked but not browned, then drain and hold. If using frozen fries, bake or fry according to package directions until golden and crisp. Keep warm.

Prep vegetables

While fries cook, cut the onion into 1/2-inch wedges, cut tomatoes into wedges, and slice scallions into 1–2 inch pieces. If using aji amarillo paste, measure 1 tsp and have it ready.

Stir-fry & Sauce

High-heat sear the beef

Heat a large heavy skillet or wok over high heat until very hot. Add 1 tbsp vegetable oil and swirl. Add the marinated beef in a single layer (work in batches if necessary) and sear without moving for 30–45 seconds, then stir-fry 1–2 minutes until browned but still juicy. Transfer beef to a plate and reserve any browned bits in the pan.

Cook onions & aromatics

Return the pan to high heat and add another 1 tbsp oil if needed. Add the onion wedges and stir-fry 1–2 minutes until they begin to color but remain crisp-tender. If using aji amarillo paste, add it now and stir 20–30 seconds to bloom the flavor.

Combine ingredients

Add the seared beef back to the pan with the onions. Toss in tomato wedges and scallion pieces. Pour in 1 tbsp stock, 1 tbsp soy sauce, and 1 tsp red wine vinegar. Stir and toss quickly 30–45 seconds just to warm the tomato without fully breaking it down. Season with up to 1 tsp salt and 1/2 tsp black pepper, tasting and adjusting.

Finish with fries

Add the hot French fries to the skillet and gently toss them with the beef and vegetables until evenly combined, about 20–30 seconds. The fries should absorb some sauce and remain slightly crisp.

Final garnish

Remove from heat. Sprinkle chopped cilantro or parsley if using, and give one final toss. Serve immediately.

To Serve

Divide cooked white rice among four plates (about 1 cup each). Spoon lomo saltado mixture alongside or over the rice. Serve with lime wedges to squeeze over if desired.