Peruvian Lomo Saltado
Peruvian Lomo Saltado combines tender strips of steak, juicy tomatoes, and purple onions stir-fried with soy sauce and garlic and served with white rice and fries.
Servings: 4
Ingredients
For the beef and marinade
- 1 1/2 pounds flank steak sliced into 3-inch long thin strips against the grain
- 2 tablespoons soy sauce
- 1/2 teaspoon baking soda
Remaining ingredients
- 3 tablespoons soy sauce
- 1 tablespoon Aji amarillo paste
- 1 1/2 tablespoons red wine vinegar
- 5 tablespoons neutral oil
- 1 medium red onion chopped into large wedge pieces
- 1 large yellow pepper sliced
- 4 large plum tomatoes quartered
- 8 cloves garlic minced
- 5 green onions sliced into 1-inch pieces
- 1/4 cup chopped cilantro
- French fries and rice for serving
Instructions
Marinate the beef
- Pat the sliced flank steak dry with paper towels then add to a bowl with the soy sauce and baking soda. Mix well with your hands and let sit for 20 minutes.
Make the lomo saltado
- In a small bowl whisk the soy sauce, Aji amirillo paste, and red wine vinegar. Set aside.
- Heat 2 tablespoons of the neutral oil in a large pan to high heat. Once shimmering, add the flank steak and sear until charred on both sides (2-3 minutes total time per batch). Work in batches to not crowd the pan. Remove the steak to a platter and tent with foil to keep warm.
- Add another tablespoon of oil and the red onion to the pan and sear for 1-2 minutes. Remove the onions to the same platter as the steak.
- Add a touch more oil and sear the yellow bell pepper for 1-2 minutes then add to the platter.
- Turn the heat to medium and add a touch more oil and the tomatoes to the pan along with the garlic and sear for 1 minute. Add the green onion and cook for 30 seconds.
- Add the seared steak, red onion, and yellow bell pepper back to the pan along with the sauce and cook for another 30-60 seconds mixing well to coat. Make sure to scrape the bottom of the pan with a wooden spoon to remove all of the brown bits.
- Remove the pan from the heat and serve over rice with french fries on the side. Top with the cilantro. Enjoy!
Notes
- Serve with. Lomo saltado is traditionally served over rice and with fries. The fries are often added in at the end and mixed together before serving.
- Beef. Flank steak works well for this dish but sirloin or skirt steak can also be used.
- Baking soda. This is ingredient helps tenderize the beef but can be omitted if you like.
- Cornstarch. A slurry of cornstarch (2 teaspoons cornstarch and 1 tablespoon of water) can be added at the end to thicken sauce, but it's not required and I did not use it.
- Leftovers. Lomo saltado can be saved in the fridge for up to 3 days and can be reheated in the microwave.
Nutrition
Calories: 565kcal | Carbohydrates: 7g | Protein: 48.5g | Fat: 37.1g | Saturated Fat: 11.8g | Cholesterol: 121mg | Sodium: 1202mg | Fiber: 1.4g | Sugar: 3.6g | Calcium: 15mg | Iron: 5mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
