Lomo Saltado is a high-protein, iron-rich Peruvian stir-fry loaded with lean beef, antioxidant-packed tomatoes, and fiber from onions—served with rice and potatoes for a satisfying, energizing meal in under 30 minutes!
Yield
4 Servings
Ingredients
1 lb beef (filet mignon, sirloin, skirt steak, or flank steak thinly sliced)
5 Tbsp low sodium soy sauce (divided)
5 clv garlic (minced or grated, divided)
1/4 tsp baking soda (optional, for tougher cuts of beef)
1 Tbsp oyster sauce
1 Tbsp red wine vinegar
1 Tbsp Aji Amarillo paste
1 tsp cornstarch
oil (for cooking)
1 red onion (medium-sized, cut into 1/2 inch wedges)
3 Roma tomato (seeds removed and sliced into 1/2 inch wedges)
scallions (sliced for garnish)
Cilantro, chopped (for garnish)
french fries (cooked, for serving)
rice (cooked, for serving)
Instructions
- In a bowl, combine the sliced beef with 1 tablespoon soy sauce and half the garlic. If using a tough cut of meat, add 1/4 teaspoon of baking soda. Let sit for 5-30 minutes.
- In a small bowl, whisk together the remaining 4 tablespoons soy sauce, oyster sauce, red wine vinegar, Aji Amarillo paste, and cornstarch. Set aside.
- Heat a little oil in a pan over high heat. Add the marinated beef and cook until browned. Remove from pan and set aside.
- In the same pan, add a bit more oil if needed. Sauté the onions for 1-2 minutes, then add tomatoes and the rest of the garlic. Cook for another 1-2 minutes until slightly softened.
- Return the beef to the pan, pour in the sauce, and toss to combine. Cook for another 1-2 minutes until until everything is coated and hot.
- Top with scallions and cilantro. Serve with rice and French fries.
Notes
Chef's Tip: Can't find Aji Amarillo paste? Replace it with 1/4 of finely grates serrano pepper and 1/4 of a finely grated yellow bell pepper.
Nutrition Information (per serving):
Calories: 217, Saturated Fat: 2.2 g, Sodium: 767 mg, Added Sugars: 1 g, Fiber: 1.3 g, Protein 27.5 g
Source