Lomo Saltado
Lomo Saltado
Ingredients
For the Fries
- 2 pounds russet potatoes, peeled and cut into 1/2-inch thick fries
- 2 cups ice
- 4 cups water, cold
- 2 tablespoons beef tallow, melted
- 4 cups vegetable oil, for deep frying
- 1/2 teaspoon salt, or to taste
For the Beef
- 1 1/2 pounds beef tenderloin, cut into 1-inch cubes
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Stir-fry
- 1 red onion, medium, cut into thick wedges
- 2 roma tomatoes, cored, seeded, and cut into thick wedges
- 3 cloves garlic, minced
- 1 tablespoon aji amarillo paste
- 1/4 cup soy sauce
- 2 tablespoons red wine vinegar
- 2 green onions, chopped, white and green parts separated
- 1/4 cup fresh cilantro, chopped, for garnish
- 2 tablespoons vegetable oil
For Serving
- 3 cups white rice, cooked
Instructions
- 1
Prepare the potatoes: Peel the potatoes and cut them into 1/2-inch thick fries. Place the cut fries into a large bowl with ice and cold water, ensuring they are fully submerged. Let them soak for at least 30 minutes to remove excess starch.
⏱️ 30 min
- 2
Prepare the beef: While the potatoes soak, cut the beef tenderloin into approximately 1-inch cubes. Season the beef generously with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper. Mix by hand to ensure even coating. Set aside on a wire rack over a baking sheet.
⏱️ 10 min
- 3
Prepare the vegetables: Core the tomatoes, remove the seeds, and cut them into thick wedges. Cut the red onion into thick wedges. Mince the garlic. Separate the white and green parts of the chopped green onions.
⏱️ 10 min
- 4
Pre-cook the fries: Drain the potatoes from the ice bath and dry them thoroughly with paper towels. This is crucial for crispiness. Place the dried fries on a wire rack set over a baking sheet. Toss them with 2 tablespoons of melted beef tallow until evenly coated. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until partially cooked but not browned.
⏱️ 25 min•🌡️ 375
- 5
Freeze the fries: Remove the partially cooked fries from the oven and let them cool completely. Once cool, transfer the baking sheet to the freezer and freeze for at least 30 minutes. This step helps achieve a crispy exterior.
⏱️ 30 min
- 6
Deep fry the fries: Heat 4 cups of vegetable oil in a deep fryer or large heavy-bottomed pot to 350°F (175°C). Carefully add the frozen fries in batches, being careful not to overcrowd the fryer. Fry for 5-7 minutes, or until golden brown and crispy. Remove with a slotted spoon and place on a paper towel-lined plate to drain. Season immediately with 1/2 teaspoon of salt.
⏱️ 15 min•🌡️ 350
- 7
Sear the beef: Heat 1 tablespoon of vegetable oil in a large wok or stir-fry pan over high heat until smoking. Add half of the seasoned beef cubes in a single layer and sear for 1-2 minutes per side until browned. Do not overcrowd the pan; work in batches if necessary. Remove the seared beef and set aside. Repeat with the remaining beef, adding more oil if needed.
⏱️ 8 min
- 8
Stir-fry the vegetables: In the same wok, add the remaining 1 tablespoon of vegetable oil. Add the red onion wedges and stir-fry for 2-3 minutes until slightly softened but still crisp. Add the minced garlic and aji amarillo paste, stir-frying for another minute until fragrant.
⏱️ 4 min
- 9
Combine and finish: Return the seared beef to the wok. Add the tomato wedges, soy sauce, and red wine vinegar. Stir-fry vigorously for 1-2 minutes, allowing the sauce to reduce slightly and the flavors to meld. Stir in the white parts of the chopped green onions.
⏱️ 3 min - 10
Serve: Remove the Lomo Saltado from the heat. Gently fold in the crispy fries. Garnish with the green parts of the chopped green onions and fresh cilantro. Serve immediately with cooked white rice.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lomo Saltado
For the Fries
- 2 pounds russet potatoes, peeled and cut into 1/2-inch thick fries
- 2 cups ice
- 4 cups water, cold
- 2 tablespoons beef tallow, melted
- 4 cups vegetable oil, for deep frying
- 1/2 teaspoon salt, or to taste
For the Beef
- 1 1/2 pounds beef tenderloin, cut into 1-inch cubes
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Stir-fry
- 1 red onion, medium, cut into thick wedges
- 2 roma tomatoes, cored, seeded, and cut into thick wedges
- 3 cloves garlic, minced
- 1 tablespoon aji amarillo paste
- 1/4 cup soy sauce
- 2 tablespoons red wine vinegar
- 2 green onions, chopped, white and green parts separated
- 1/4 cup fresh cilantro, chopped, for garnish
- 2 tablespoons vegetable oil
For Serving
- 3 cups white rice, cooked
Instructions
- 1
Prepare the potatoes: Peel the potatoes and cut them into 1/2-inch thick fries. Place the cut fries into a large bowl with ice and cold water, ensuring they are fully submerged. Let them soak for at least 30 minutes to remove excess starch.
⏱️ 30 min - 2
Prepare the beef: While the potatoes soak, cut the beef tenderloin into approximately 1-inch cubes. Season the beef generously with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper. Mix by hand to ensure even coating. Set aside on a wire rack over a baking sheet.
⏱️ 10 min - 3
Prepare the vegetables: Core the tomatoes, remove the seeds, and cut them into thick wedges. Cut the red onion into thick wedges. Mince the garlic. Separate the white and green parts of the chopped green onions.
⏱️ 10 min - 4
Pre-cook the fries: Drain the potatoes from the ice bath and dry them thoroughly with paper towels. This is crucial for crispiness. Place the dried fries on a wire rack set over a baking sheet. Toss them with 2 tablespoons of melted beef tallow until evenly coated. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until partially cooked but not browned.
⏱️ 25 min•🌡️ 375 - 5
Freeze the fries: Remove the partially cooked fries from the oven and let them cool completely. Once cool, transfer the baking sheet to the freezer and freeze for at least 30 minutes. This step helps achieve a crispy exterior.
⏱️ 30 min - 6
Deep fry the fries: Heat 4 cups of vegetable oil in a deep fryer or large heavy-bottomed pot to 350°F (175°C). Carefully add the frozen fries in batches, being careful not to overcrowd the fryer. Fry for 5-7 minutes, or until golden brown and crispy. Remove with a slotted spoon and place on a paper towel-lined plate to drain. Season immediately with 1/2 teaspoon of salt.
⏱️ 15 min•🌡️ 350 - 7
Sear the beef: Heat 1 tablespoon of vegetable oil in a large wok or stir-fry pan over high heat until smoking. Add half of the seasoned beef cubes in a single layer and sear for 1-2 minutes per side until browned. Do not overcrowd the pan; work in batches if necessary. Remove the seared beef and set aside. Repeat with the remaining beef, adding more oil if needed.
⏱️ 8 min - 8
Stir-fry the vegetables: In the same wok, add the remaining 1 tablespoon of vegetable oil. Add the red onion wedges and stir-fry for 2-3 minutes until slightly softened but still crisp. Add the minced garlic and aji amarillo paste, stir-frying for another minute until fragrant.
⏱️ 4 min - 9
Combine and finish: Return the seared beef to the wok. Add the tomato wedges, soy sauce, and red wine vinegar. Stir-fry vigorously for 1-2 minutes, allowing the sauce to reduce slightly and the flavors to meld. Stir in the white parts of the chopped green onions.
⏱️ 3 min - 10
Serve: Remove the Lomo Saltado from the heat. Gently fold in the crispy fries. Garnish with the green parts of the chopped green onions and fresh cilantro. Serve immediately with cooked white rice.
⏱️ 5 min