cook.
Lomo Saltado
Peruvian stir-fried beef with tomatoes, onions, soy sauce and crispy fries
Ingredients
600 g beef sirloin or rump, cut into thick strips
3 tbsp soy sauce
2 tbsp red wine vinegar
1 tsp ground cumin
1 tsp salt
0.5 tsp black pepper
2 red onions, cut into thick wedges
3 tomatoes, cut into wedges
2 ají amarillo chillies (or 1 yellow pepper + pinch cayenne)
4 garlic cloves, minced
2 tbsp vegetable oil
1 handful fresh coriander, chopped
400 g thick-cut chips or fries (oven or deep-fried)
300 g steamed white rice
Method
Marinate the beef: Toss beef strips with soy sauce, vinegar, cumin, salt and pepper. Set aside for 10 minutes while you prep everything else.
Cook the fries: Fry or oven-bake thick-cut chips until golden and crispy. Keep warm.
Sear the beef: Heat oil in a wok or large pan until smoking hot. Sear the beef in 2 batches — spread out flat, don't stir for 1 minute, then flip. 2 minutes total per batch. Remove to a plate.
Stir-fry the vegetables: Add remaining oil. Toss in garlic and chillies for 30 seconds. Add red onion wedges and stir-fry for 2 minutes — they should still have bite.
Add tomatoes and deglaze: Add tomato wedges and cook 1 minute. Pour in remaining soy sauce and vinegar. Let it sizzle and reduce for 30 seconds.
Combine: Return the beef and any juices. Toss everything together for 30 seconds. Remove from heat immediately — the beef should still be pink inside.
Serve: Pile onto plates with crispy fries tucked in and steamed rice alongside. Scatter with fresh coriander.
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