Peruvian
Peruvian Lomo Saltado with Red Onion, Tomatoes, and Fries
This version keeps the quick, smoky stir-fry energy that defines lomo saltado, with beef seared hard, onions and tomatoes staying lively, and the sauce sharpened with soy and vinegar. Fries and rice make it unmistakably Peruvian rather than just another steak skillet.
Gluten-FreeDairy-FreeHigh ProteinHigh CarbQuick WeeknightComfort Food
At a Glance
- Time
- 35 mins
- Serves
- 4
- Cost
- Medium
- Cuisine
- Peruvian
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Season the beef with salt and black pepper. Heat a wok or large skillet over very high heat until almost smoking, add 1 tablespoon of the oil, and sear the beef briefly in batches so it browns hard without steaming. Transfer it to a plate.
- Add the remaining oil and stir-fry the red onion, tomatoes, aji amarillo, garlic, and scallions for 1 to 2 minutes so the vegetables blister at the edges but still keep shape.
- Return the beef to the pan and add the soy sauce and vinegar. Toss just until the sauce turns glossy and lightly coats the meat and vegetables. The tomatoes should stay juicy, not collapse into sauce.
- Toss the fries into the pan with the cilantro just long enough to coat them in the juices, then serve immediately with rice on the side. The fries should soak up the savory sauce without going completely limp.
Adaptations
Easy Swap- Gluten-Free: Easy Swap Easy swap; see the adaptation note below.
- Dairy-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: Use tamari instead of soy sauce and certified gluten-free fries if needed. The dish is naturally dairy-free as written.