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Lomo Saltado (Peruvian Beef Stir-Fry)

Yields2 ServingsPrep Time5 minsCook Time5 minsTotal Time10 mins

Peruvian beef stir-fry (Lomo Saltado), is one of the most popular Peruvian dishes, although its origins are definitely more Chinese than Inca! It's salty, sweet, and sour with an incredible chargrilled flavor! Served with fluffy rice and homemade french fries - comfort food at its best!

Peruvian Beef Stir-Fry (Lomo Saltado)

 300 g Beef sirloin (or any other steak cut)
 2 Tomatoes
 1 Red onion
 2 Garlic cloves
 Fresh aji amarillo (or aji amarillo paste/powder, or any other chilli)
 ¼ cup Soy sauce
 ¼ cup Red wine vinegar
 1 tbsp Oyster sauce (optional)
 Fresh coriander or parsley (chopped)
 Green onions (optional)
 Salt and pepper
To serve
 French fries

Cook rice and fry/bake your french fries. Set aside.


Cut the beef into strips. Season with salt and pepper and set aside.


Wash, deseed, and slice tomatoes. Peel and slice the onion. Finely chop the chilli.


Combine the ingredients for the sauce: soy sauce, vinegar, and oyster sauce. Set aside.


Heat oil in a skillet or wok over high heat.
 When it's smoking hot, add beef and fry until brown.
 Don't try to fry all the beef at the same time - instead of frying, it will start releasing juices and cooking in them. It's better to fry beef in batches. When beef is cooked, transfer to the plate.


Add chilli, garlic, onions, tomatoes, and fry for around 2 minutes.


Transfer the beef back, pour in the sauce, add chopped fresh herbs, green onions, and fry for a minute.


Serve immediately with french fries and rice.

Nutrition Facts

Servings 2