Lomo Saltado Peruvian Stir Fry
Lomo Saltado is a scrumptious Peruvian dish that is loaded with big, bold flavors. The genius combination of lean tender beef, garlic, tomatoes, and herbs make this one of the most popular Peruvian dishes ever. Lomo Saltado is typically served with crispy fries and fluffy rice.
Servings: 6
Ingredients
For the Sauce:
- 6 tablespoons aji amarillo paste
- ½ cup Tamari sauce, or soy sauce
- 3 tablespoons red wine vinegar
- 4 teaspoons ground cumin
For the Stir-Fry
- 1.5 pounds boneless New York or Ribeye steak, trimmed
- 7 cloves garlic, chopped
- 1 medium red onion, thinly sliced
- 4 large ripe roma, or plum tomatoes, sliced into thin wedges
- ¼ cup freshly chopped cilantro
- olive oil for cooking
For Serving
- 4 cups cooked rice, Jasmine or long grain
- 4 cups french fries, freshly fried or baked
Optional For Creamy Green Sauce (make-ahead)
- 1 cup freshly chopped cilantro, packed
- 2 medium jalapeños, seeded and coarsely chopped
- 2 cloves fresh garlic, chopped
- 1 tablespoon olive oil, extra-virgin recommended
- 2 ½ teaspoons lime juice, freshly squeezed
- ¼ teaspoon kosher salt
- ⅓ cup real mayonnaise
Instructions
- Make the Sauce: In a bowl, combine the Sauce ingredients and gently whisk to incorporate well. Divide sauce in half. Set aside.
- Use paper towels to pat dry steaks, removing excess moisture. Marinade the beef in one-half of your prepared sauce. Reserve the other half of sauce.
- Let beef marinade 30 minutes to 1 hour at room temp. When done, remove steaks from marinade, but keep the marinade sauce.
- Heat up outdoor grill or indoor grill pan on medium-high heat, with enough oil to thinly coat grill. Once oil is hot, grill steaks to medium done, 4-5 minutes per side; actual cook time depends on thickness of steaks and temperature of grill.
- Let steaks rest 5 minutes on cutting board; slice thinly and set aside.
- In a large, deep skillet, add 3 TB olive oil. Heat on medium-high until oil is hot. Add onion and garlic, stirring for 2-3 minutes until softened and somewhat browned.
- Add the marinade sauce and the remaining reserved sauce - use all the sauce. Stir to coat well.
- Add tomatoes with juices and stir 2 more minutes until heated through and softened. The mixture should be gently bubbling at this point.
- Add the grilled beef slices to the pan, gently stirring just until beef is warmed through. Sprinkle in the cilantro. Serve over rice and top with fries.
- For optional green sauce: In a blender, purée cilantro, jalapeños, garlic, oil, lime juice, and salt until well incorporated. Add mayonnaise and blend just enough to combine well. Use rubber spatula to transfer to a container with cover. Chill until ready to use.
Notes
- For a milder kick, use 4 tablespoons of aji amarillo paste.
Nutrition (per serving)
Calories: 325kcal | Carbohydrates: 70.6g | Protein: 15g | Fat: 1.6g | Saturated Fat: 0.2g | Sodium: 621mg | Fiber: 7g | Sugar: 11.8g