Authentic Peruvian Lomo Saltado
Authentic Peruvian Lomo Saltado
Ingredients
For the Beef
- 1 pound beef, filet mignon, sirloin, or skirt steak, cut into strips against the grain
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
For the Sauce
- 1/4 cup soy sauce, or coco aminos
- 1 tablespoon oyster sauce
- 1 tablespoon red wine vinegar
- 1 tablespoon Aji Amarillo paste
- 1 teaspoon cornstarch
For the Stir Fry
- 1 red onion, medium, sliced into pedals or thick slices
- 3 Roma tomatoes, seeds removed and sliced
- 4 cloves garlic, minced
- 3 tablespoons cilantro, chopped
Instructions
- 1
Place the beef strips in a bowl. Add the cumin, oregano, paprika, salt, and pepper to the beef. Mix thoroughly by hand to ensure the beef is well coated with the spices.
⏱️ 5 min
- 2
In a separate bowl, combine the soy sauce (or coco aminos), oyster sauce, red wine vinegar, Aji Amarillo paste, and cornstarch. Whisk the ingredients together until the sauce is smooth and well combined.
⏱️ 5 min
- 3
Heat a large pan or wok over high heat. Add the olive oil to the hot pan. Once the oil is shimmering, add the seasoned beef strips in a single layer. Sear the beef quickly on both sides until browned, about 2-3 minutes per side. Remove the beef from the pan and set it aside in a bowl.
⏱️ 5 min
- 4
In the same pan, add the sliced red onion, sliced Roma tomatoes, and minced garlic. Stir-fry the vegetables for 3-4 minutes until they begin to soften slightly.
⏱️ 4 min
- 5
Pour the prepared sauce over the stir-fried vegetables in the pan. Mix well to coat the vegetables. Return the seared beef to the pan with the vegetables and sauce. Add the chopped cilantro. Quickly toss all the ingredients together to combine and heat through, about 1-2 minutes.
⏱️ 3 min
- 6
Serve the Lomo Saltado immediately, typically alongside steamed white rice and french fries.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Authentic Peruvian Lomo Saltado
For the Beef
- 1 pound beef, filet mignon, sirloin, or skirt steak, cut into strips against the grain
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
For the Sauce
- 1/4 cup soy sauce, or coco aminos
- 1 tablespoon oyster sauce
- 1 tablespoon red wine vinegar
- 1 tablespoon Aji Amarillo paste
- 1 teaspoon cornstarch
For the Stir Fry
- 1 red onion, medium, sliced into pedals or thick slices
- 3 Roma tomatoes, seeds removed and sliced
- 4 cloves garlic, minced
- 3 tablespoons cilantro, chopped
Instructions
- 1
Place the beef strips in a bowl. Add the cumin, oregano, paprika, salt, and pepper to the beef. Mix thoroughly by hand to ensure the beef is well coated with the spices.
⏱️ 5 min - 2
In a separate bowl, combine the soy sauce (or coco aminos), oyster sauce, red wine vinegar, Aji Amarillo paste, and cornstarch. Whisk the ingredients together until the sauce is smooth and well combined.
⏱️ 5 min - 3
Heat a large pan or wok over high heat. Add the olive oil to the hot pan. Once the oil is shimmering, add the seasoned beef strips in a single layer. Sear the beef quickly on both sides until browned, about 2-3 minutes per side. Remove the beef from the pan and set it aside in a bowl.
⏱️ 5 min - 4
In the same pan, add the sliced red onion, sliced Roma tomatoes, and minced garlic. Stir-fry the vegetables for 3-4 minutes until they begin to soften slightly.
⏱️ 4 min - 5
Pour the prepared sauce over the stir-fried vegetables in the pan. Mix well to coat the vegetables. Return the seared beef to the pan with the vegetables and sauce. Add the chopped cilantro. Quickly toss all the ingredients together to combine and heat through, about 1-2 minutes.
⏱️ 3 min - 6
Serve the Lomo Saltado immediately, typically alongside steamed white rice and french fries.
⏱️ 1 min