Lomo saltado
Peru’s great Chinese-Peruvian stir-fry: beef seared in a smoking wok with onion, tomato, ají amarillo and soy, served with chips and rice.
- 35 min20 prep · 15 cook
- MediumDifficulty
- 650 kcalper serving
Ingredients
- Beef sirloin, in thick strips600 g
- Red onion, in thick wedges1
- Tomatoes, in wedges3
- Ají amarillo chilli, in strips1
- garlic3 cloves
- Soy sauce3 tbsp
- Red wine vinegar2 tbsp
- Ground cumin½ tsp
- Vegetable oil3 tbsp
- Chopped fresh coriander2 tbsp
- Chips (French fries)500 g
- Saltto taste
- Black pepperto taste
- White rice, to serveto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Season the beef with salt, pepper, cumin and the crushed garlic.
- 2
Fry or bake the chips and cook the rice so everything is ready at once.
- 3
Heat a wok until smoking, add oil and sear the beef in two batches until browned outside. Set aside.
- 4
Stir-fry the onion and ají for a minute, then add the tomatoes just to warm through.
- 5
Return the beef, splash in the soy sauce and vinegar around the hot wok and toss for 30 seconds.
- 6
Toss in the chips and coriander and serve immediately with rice.
Tips and questions
- Why is my beef stewed instead of seared?
- The wok wasn’t hot enough or it was overcrowded. Cook the beef in small batches over the highest heat you have.
- What can I use instead of ají amarillo?
- A yellow or orange pepper with a little fresh chilli, or 1 tbsp ají amarillo paste stirred in with the soy sauce.
- When should I add the chips?
- At the very last moment, or serve them on the side, so they soak up some sauce but stay partly crisp.
Enjoy your meal!
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