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Lomo Saltado

Peruvian Beef Stir Fry

Servings
4
Prep
15 min
Cook
10 min
Meal
Any
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Instructions

  1. Step 1

    Marinate the Beef

    Add 1 tablespoon soy sauce and roughly half the minced garlic to the thinly sliced beef. Let marinate for 5-7 minutes. For tougher cuts, optionally add 1/4 teaspoon baking soda and marinate up to 30 minutes.

  2. Step 2

    Prepare the Sauce

    In a small bowl, combine the remaining 4 tablespoons soy sauce, oyster sauce, red wine vinegar, Aji Amarillo paste, and cornstarch. Whisk well to combine and set aside.

  3. Step 3

    Preheat the Pan

    Heat about 1 tablespoon cooking oil in a cast iron pan or wok over high heat until shimmering.

  4. Step 4

    Sear the Beef

    Brown the beef in batches for about 1-2 minutes per side to sear, not steam. Remove cooked beef to a plate and repeat with remaining beef.

  5. Step 5

    Sauté Onions and Tomatoes

    Add another tablespoon of oil if needed. Add the sliced onions and cook for 1 minute, then add remaining garlic and tomatoes. Sauté for an additional minute.

  6. Step 6

    Combine and Finish Stir Fry

    Return the beef to the pan. Optionally add cooked French fries to soften in the sauce. Drizzle with the prepared sauce and toss everything to combine. Top with sliced scallions or chopped cilantro.

  7. Step 7

    Serve

    Serve the Lomo Saltado warm over cooked white rice with French fries on the side if desired.

Ingredients

  • flank steak1 lb
  • soy sauce5 tbsp
  • Garlic cloves5 whole
  • oyster sauce1 tbsp
  • red wine vinegar1 tbsp
  • aji amarillo paste1 tbsp
  • Cornstarch1 tsp
  • Red Onion1 whole
  • roma tomatoes3 whole
  • scallions2 whole
  • Cilantro0 whole
  • cooking oil0 whole
  • french fries0 whole
  • white rice0 whole

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Lomo Saltado

Peruvian Beef Stir Fry

Prep15 min

Cook10 min

Total25 min

Servings4

Lomo Saltado is a famous Peruvian stir fry featuring thinly sliced steak, onions, and tomatoes, served with rice and French fries for a delicious blend of hearty flavors.

Meat

  • 1 lbflank steak (or filet mignon, sirloin, skirt steak; cut into thin slices)

Condiments

  • 5 tbspsoy sauce (low sodium, total; 1 tbsp for marinating, 4 tbsp for sauce)
  • 1 tbspoyster sauce
  • 1 tbspaji amarillo paste (can substitute 1/4 serrano pepper + 1/4 yellow bell pepper finely grated and blended)
  • 0 wholecooking oil (for stir frying)

Produce

  • 5 wholeGarlic cloves (minced or grated; roughly half for marinating, half for stir fry)
  • 1 wholeRed Onion (sliced into 0.5 inch wedges)
  • 3 wholeroma tomatoes (seeds removed, cut into 0.5 inch wedges)
  • 2 wholescallions (sliced, for serving (optional, may substitute chopped cilantro))
  • 0 wholeCilantro (chopped, for serving (optional, may substitute sliced scallions))

vinegar

  • 1 tbspred wine vinegar

Baking

  • 1 tspCornstarch (adds slight thickness to sauce)

Frozen

  • 0 wholefrench fries (cooked, to serve on side or tossed in stir fry as preferred)

Pasta & Grains

  • 0 wholewhite rice (for serving)

  1. Marinate the Beef

    Add 1 tablespoon soy sauce and roughly half the minced garlic to the thinly sliced beef. Let marinate for 5-7 minutes. For tougher cuts, optionally add 1/4 teaspoon baking soda and marinate up to 30 minutes.

    Tip: Marinating with baking soda helps tenderize tougher cuts by raising pH and loosening proteins.

  2. Prepare the Sauce

    In a small bowl, combine the remaining 4 tablespoons soy sauce, oyster sauce, red wine vinegar, Aji Amarillo paste, and cornstarch. Whisk well to combine and set aside.

  3. Preheat the Pan

    Heat about 1 tablespoon cooking oil in a cast iron pan or wok over high heat until shimmering.

  4. Sear the Beef

    Brown the beef in batches for about 1-2 minutes per side to sear, not steam. Remove cooked beef to a plate and repeat with remaining beef.

  5. Sauté Onions and Tomatoes

    Add another tablespoon of oil if needed. Add the sliced onions and cook for 1 minute, then add remaining garlic and tomatoes. Sauté for an additional minute.

  6. Combine and Finish Stir Fry

    Return the beef to the pan. Optionally add cooked French fries to soften in the sauce. Drizzle with the prepared sauce and toss everything to combine. Top with sliced scallions or chopped cilantro.

    Tip: Adding French fries to the stir fry softens them, but serving fries separately keeps them crispier.

  7. Serve

    Serve the Lomo Saltado warm over cooked white rice with French fries on the side if desired.

PantrySavvy.com/lomo-saltado-peruvian-beef-stir-fry
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