Peruvian Lomo Saltado
Ingredients
- 1.5 lbs beef sirloin sliced thin against the grain into strips
- 3 tablespoons soy sauce or tamari for gluten-free
- 1 tablespoon red wine vinegar
- 4 cloves garlic minced
- 1 teaspoon ground cumin
- 0.5 teaspoon black pepper freshly ground
- 2 tablespoons vegetable oil or avocado oil, divided
- 1 large red onion sliced into thick wedges
- 3 medium roma tomatoes cut into thick wedges, seeds mostly removed
- 1 medium yellow bell pepper sliced into strips
- 1.5 tablespoons aji amarillo paste found at Latin grocery stores or online
- 2 tablespoons soy sauce added to the stir-fry sauce
- 1 tablespoon red wine vinegar
- 0.5 cup fresh cilantro roughly chopped, for finishing
- 2 green onions scallions sliced on the bias, for garnish
- 3 cups frozen french fries baked or air-fried until crispy according to package directions
- 2 cups cooked white rice or cauliflower rice for a lower-carb option
Instructions
- In a medium bowl, combine the sliced beef sirloin with 3 tablespoons soy sauce, 1 tablespoon red wine vinegar, minced garlic, ground cumin, and black pepper. Toss well to coat. Let marinate at room temperature for 15 minutes, or cover and refrigerate for up to 24 hours for deeper flavor.
- When ready to cook, pat the beef strips lightly with a paper towel to remove excess marinade moisture. This step is key to achieving a good sear rather than steaming the meat.
- Bake or air-fry the frozen french fries according to package directions until golden and very crispy. Set aside. Do not add them to the stir-fry until the very last moment to preserve their crunch.
- Heat a large wok or cast iron skillet over high heat for 2 full minutes until very hot. Add 1 tablespoon of oil and swirl to coat the pan.
- Add the beef strips in a single layer — work in two batches if needed to avoid crowding. Sear without moving for 1-2 minutes until a deep brown crust forms, then flip and cook for another 1 minute. The beef should be just cooked through. Transfer to a plate and set aside.
- Return the wok to high heat and add the remaining 1 tablespoon of oil. Add the red onion wedges and bell pepper strips. Stir-fry for 2-3 minutes until they begin to soften at the edges but still have some texture and bite.
- Add the aji amarillo paste and stir to coat the vegetables, cooking for 30 seconds until fragrant.
- Add the tomato wedges and stir-fry for 1-2 minutes, just long enough for them to begin releasing their juices without completely falling apart.
- Return the seared beef and any accumulated juices to the wok. Add the remaining 2 tablespoons of soy sauce and 1 tablespoon of red wine vinegar. Toss everything together vigorously over high heat for 1-2 minutes until the sauce coats everything evenly and is slightly reduced.
- Remove from heat. Add the crispy french fries and roughly chopped fresh cilantro. Toss gently to combine — work quickly so the fries retain their crispiness.
- Serve immediately over white rice, garnished with sliced green onions and additional cilantro if desired.
Notes
Wok heat is everything: a screaming-hot pan gives you that signature smoky wok hei flavor — do not rush the preheating step. For a gluten-free version, substitute tamari or coconut aminos for all soy sauce. Aji amarillo paste can be found at Latin grocery stores or ordered online — it is the authentic flavor of this dish and worth seeking out. Leftovers keep in an airtight container in the refrigerator for up to 3 days. Reheat in a hot skillet with a splash of broth. Fries are best re-crisped separately in an air fryer at 375°F for 3 minutes before serving.