Ingredients
Scale
o make authentic Lomo Saltado, you’ll need the following ingredients:
- 1 lb (450g) beef sirloin, cut into thin strips
- 2 tablespoons soy sauce
- 1 tablespoon red wine vinegar
- 2 cloves garlic, minced
- 1 medium red onion, sliced into thick wedges
- 2 large tomatoes, cut into wedges
- 1 medium red bell pepper, julienned (optional)
- 1 medium yellow chili (aji amarillo), thinly sliced (optional, or substitute with a mild chili)
- 4 medium potatoes, cut into thick fries
- Vegetable oil for frying and stir-frying (about 1/3 cup)
- 1 tablespoon fresh cilantro, chopped (for garnish)
- Cooked white rice, for serving
For the Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional but recommended for depth)
- 1 tablespoon red wine vinegar
- 1 teaspoon sugar
- 1 tablespoon water
Instructions
- Prepare the fries:
Begin by preparing your potatoes. Peel and cut them into thick fries, then soak them in cold water for 10 minutes to remove excess starch. Pat them dry with paper towels. Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry the potatoes in small batches until golden brown and crispy, about 5–6 minutes per batch. Drain on paper towels and set aside. - Marinate the beef:
Place the beef strips in a bowl and toss them with 2 tablespoons of soy sauce and 1 tablespoon of red wine vinegar. Let the beef marinate for 10–15 minutes while you prepare the other ingredients. - Make the sauce:
In a small bowl, whisk together the sauce ingredients: soy sauce, oyster sauce, red wine vinegar, sugar, and water. Set this aside to be used later. - Stir-fry the beef:
Heat 2 tablespoons of vegetable oil in a large skillet or wok over high heat until shimmering. Add the marinated beef in a single layer, cooking quickly to sear the outside, about 2 minutes per side. Remove the beef and set aside; do not overcrowd the pan. - Cook the vegetables:
In the same skillet, add another tablespoon of oil if needed. Stir-fry the minced garlic for 30 seconds until fragrant. Add the onion, red bell pepper, and yellow chili (if using), and stir-fry for 3–4 minutes until slightly softened but still crisp. - Combine the ingredients:
Add the cooked beef back into the skillet, along with the tomato wedges. Pour in the prepared sauce and toss everything together. Stir-fry for another 2–3 minutes to heat through and allow the flavors to meld. - Assemble the dish:
Remove the skillet from heat and gently fold in the crispy fries. Sprinkle with chopped cilantro for garnish. - Serve and enjoy:
Serve your Lomo Saltado immediately over a bed of steamed white rice for the ultimate comfort meal.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1 generous portion
- Calories: 420
- Sugar: 5g
- Fat: 22g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 25g