Lomo Saltado is a popular Peruvian stir fry dish in the Peruvian-Chinese chifa tradition.
A lomo saltado recipe typically combines beef steak with onions, tomatoes, french fries, and other ingredients such as assorted vegetables.
It is usually served with rice and eaten as main course.
- 1 lb Sirloin Steak, Cut into Strips
- 1 Red Onion, Sliced
- Salt & Pepper to Taste
- 2 TBSP Vegetable Oil
- 2 Large Tomatoes, Peeled, Seeded, and Sliced into Strips
- 1 TBSP Aji Amarillo Paste
- 2 Cloves Garlic, Minced
- 2 TBSP Soy Sauce
- 1 TBSP White Vinegar
- 1 TBSP Fresh Cilantro or Parsley, chopped
- 1 lb French Fries, Cooked
Heat the oil in a frying pan over medium-high heat. Season the sliced meat with salt and pepper to taste. Cook the meat until just cooked. Remove the meat from the pan.
Heat the remaining tablespoon of oil in the same pan, then add the red onion and cook for about 5 minutes, until softened and browned.
Add the tomato, garlic, and aji amarillo paste, and cook for another 5 minutes, until the tomatoes have softened.
Add the soy sauce and vinegar and stir to combine, let cook for 1 minute.
Add the steak, fries, and cilantro or parsley. Toss gently to coat the fries in the sauce.
Serve with white rice.