Peru / Main
Lomo Saltado (Peruvian Steak Stir-fry)
Lomo saltado is a dish of marinated steak, vegetables and fried potatoes, usually served over white rice. It is one of the most popular recipes in Peru and is often found on the menu at many smaller restaurants at a very reasonable price.
Ingredients
- beef tenderloin or other tender steak, 900 g as stated in source; or other tender steak3 lb
- red wine, e.g. Burgundy1/4 cup
- garlic, crushed2 tbsp
- onion, medium; cut in strips2
- tomato, seeds removed; puréed in a blender4
- potato, peeled and cut into strips for frying5
- yellow Peruvian chili pepper, aji; cut into thin strips1
- vinegar1 tbsp
- soy sauce2 tbsp
- vegetable oil, for frying
- salt
- pepper
- culantro or cilantro, or cilantro
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Cut the meat into thin strips and marinate them in the wine for 1 hour.
Use a wok to cook garlic in oil over medium heat and add the meat. Reserve the juice.
Add the tomato purée, salt and pepper. Cook for a few minutes.
Add the soy sauce while stirring the meat in the wok.
Add the onions, aji strips, cilantro and vinegar. Combine the juice from the meat.
Fry the potatoes in a separate pan and add to the other ingredients.
Serve the dish with white rice.
