Get ready to fall in love with one of Peruβs most iconic dishes! This Lomo Saltado is a juicy stir-fry of marinated beef, tomatoes, and red onions, tossed in a savory soy-vinegar sauce and paired with fluffy white rice and golden fries. Itβs fusion food at its bestβbold, satisfying, and totally irresistible.
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For the Lomo Saltado:
1 lb sirloin or tenderloin, cut into thick strips
2 tbsp soy sauce
1 tbsp red wine vinegar
1 garlic clove, minced
1 medium red onion, thickly sliced
2 Roma tomatoes, sliced into wedges
2 tbsp vegetable oil
Salt & pepper to taste
Fresh parsley for garnish
For the Sides:
1 cup long grain rice
2 cups water or broth
Salt and 1 tsp oil or butter (optional)
For the Fries:
2 large potatoes, peeled and cut into thick fries
Vegetable oil for frying
Salt to taste
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Cook the Rice: In a saucepan, bring 2 cups of water to a boil. Add rice and a pinch of salt. Cover, reduce heat, and simmer for 15β18 minutes until fluffy.
Make the Fries: Heat oil in a deep pan. Fry potatoes until golden and crispy (8β10 mins). Drain and salt them while hot.
Stir-Fry the Beef: Heat oil in a wok or skillet over high heat. Add beef, sear for 2β3 minutes until browned. Remove and set aside.
SautΓ© the Veggies: In the same pan, add onions, tomatoes, garlic. Stir-fry for 1β2 minutes until slightly soft but still vibrant.
Combine: Return beef to the pan, splash in soy sauce and vinegar. Toss everything for 1 minute until saucy and hot.
Serve: Plate the beef stir-fry alongside a mound of fluffy rice and golden fries. Sprinkle chopped parsley on top for that final pop.
Prep Time: 15 mins
Cooking Time: 20 mins
Total Time: 35 mins
Calories: ~720 kcal
Servings: 2