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Lomo Saltado

Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Main Course
Cuisine Peruvian
Servings 4 servings

Ingredients
  

For the Lomo Saltado

  • 1 lb sirloin thinly sliced into 2-inch-long strips
  • Kosher salt
  • Freshly ground black pepper
  • 1 tsp garlic pressed
  • ½ medium red onion sliced thin
  • 2 ripe medium tomatoes cut into wedges
  • 4 green onions
  • ½ cup fresh cilantro finely chopped
  • 3 TBSP Saltado Sauce see below
  • 2 TBSP soy sauce
  • 2 TBSP canola oil

For the Saltado Sauce

  • 2 TBSP garlic pressed
  • 2 TBSP ginger finely grated
  • 1 TBSP ají amarillo paste
  • 2 tsp freshly ground black pepper
  • 2 TBSP soy sauce
  • 5 TBSP malt vinegar

Instructions
 

For the Lomo Saltado

  • Prepare all the ingredients, mise en place style – this dish cooks quickly!
  • Heat a wok or large sauté pan over high heat until hot. Pour in the oil to lightly coat the bottom of the pan and heat the oil for 2 to 3 minutes, until very hot.
  • Toss in the beef and quickly sear both sides for a few seconds each until it begins to brown, about 30 seconds total.
  • Add the onion and shake the pan or use tongs to flip them a few times, then add the tomatoes right away. Fry the saltado until the edges of the onions color in a few spots and the tomatoes barely begin to soften about 30 seconds.
  • Add the saltado and soy sauces on top of the stir-fry ingredients.
  • Scatter the scallions and cilantro on top of the stir-fry and toss everything together one more time.
  • Spoon the lomo saltado straight out of the pan alongside the roasted fingerling potatoes.

For the Saltado Sauce

  • Whisk together all of the ingredients. Cover and refrigerate the sauce for up to 1 week.
Keyword sirloin