Lomo Saltado

This lomo saltado is a classic Peruvian dish of tender beef that's stir fried with tomatoes and onions in a savory sauce, then served with french fries and steamed rice. A unique offering that's easy to make and always gets rave reviews!

Course Main

Cuisine Peruvian

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 576kcal

Author Sara Welch

Ingredients

2 tablespoons vegetable oil divided use
1 pound beef tenderloin sliced, can also use sirloin, flank steak, New York strip or rib eye
salt and pepper to taste
1 red onion halved and cut into slices
2 Roma tomatoes cut into wedges
1 tablespoon garlic minced
1 tablespoon aji amarillo paste or 1/4 teaspoon cayenne pepper
3 tablespoons soy sauce
1 tablespoon red wine vinegar
1/4 cup low sodium beef broth
1 teaspoon corn starch
1/4 cup cilantro coarsely chopped
3 cups steamed rice
4 cups frozen french fries cooked according to package directions

Instructions

Heat 1 tablespoon of the oil in a large pan over high heat. Add the meat in a single layer; you may need to work in batches.
Season the meat with salt and pepper. Cook for 2-3 minutes per side, stirring occasionally. Repeat the process with the remaining meat.
Remove the steak from the pan and cover to keep warm.
Wipe out the pan with a paper towel. Add the remaining tablespoon of oil.
Place the onions in the pan, and cook for 2-3 minutes, stirring occasionally.
Add the tomatoes and cook for 1 minute. Add the garlic and aji amarillo paste and cook for 30 seconds.
In a small bowl, whisk together the soy sauce, red wine vinegar, beef broth and corn starch.
Return the meat to the pan with the vegetables.
Pour in the sauce and bring to a simmer. Cook for 1-2 minutes or until sauce is just thickened. Add more salt and pepper if desired.
Divide the meat mixture, french fries and rice between 4 plates. Sprinkle with cilantro, then serve.

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