Authentic Peruvian Lomo Saltado

A classic Peruvian stir-fry marrying Asian-influenced techniques with traditional South American ingredients, featuring tender beef, crisp vegetables, fried potatoes, and a savory, silky sauce.

40 min total Base: 2 servings 780 cal total

Submitted by Mystery Chef AI

Ingredients

Adjust Servings2 servings

1Base: 2 servings16

Fixed ingredients: sirloin steak, sliced into strips, potatoes, peeled and cubed, roma tomatoes, cut into wedges, vegetable oil, red wine vinegar — quantities stay the same regardless of serving count.

sirloin steak, sliced into strips

300 grams(fixed)

potatoes, peeled and cubed

300 grams(fixed)

red onion, cut into wedges

1 medium

roma tomatoes, cut into wedges

2 medium(fixed)

vegetable oil

3 tablespoons(fixed)

soy sauce

3 tablespoons

beef stock

0.25 cup

red wine vinegar

1.5 tablespoons(fixed)

aji amarillo paste

1 tablespoon

garlic, minced

2 cloves

salt and black pepper

1 to taste

cilantro, chopped

2 tablespoons

Instructions

Fry the cubed potatoes in vegetable oil until golden and crispy; drain on paper towels and set aside.

Season the beef strips with salt and pepper. Heat a wok over high heat with one tablespoon of oil until smoking.

Sear the beef in batches to brown well, then remove and set aside.

Add remaining oil to the wok, then stir-fry the red onions for 1 minute. Add garlic and stir for 30 seconds.

Add the tomatoes, aji amarillo paste, soy sauce, beef stock, and vinegar. Let the sauce bubble for 1 minute.

Return the beef and fried potatoes to the wok. Toss everything together for 30 seconds to coat in the sauce.

Remove from heat immediately, garnish with cilantro, and serve with white rice.

💡 Chef's Tip

The key is high heat to achieve a smoky 'wok hei' flavor and keeping the tomatoes from turning to mush. Ensure the potatoes are added at the last possible second so they retain some crunch in the savory sauce.

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