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authentic lomo saltado recipe
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: general
Description
This authentic Peruvian lomo saltado recipe features tender marinated beef strips and crispy fries combined with vegetables in a rich, flavorful sauce. This version enhances the classic dish with a smoky red pepper glaze for added depth and complexity.
Ingredients
- 1.5 lb sirloin or tenderloin, cut into 1 cm strips
- 1/4 cup soy sauce (alcohol-free)
- 2 tbsp white vinegar
- 1 tsp ground cumin
- 1/2 tsp black pepper
- 2 large russet potatoes, cut into fries
- 1 large red onion, cut into wedges
- 2 medium tomatoes, cut into wedges
- 1 tbsp ají amarillo paste
- 1 large red bell pepper, roasted
- 2–3 dried ají panca pods or 2 tbsp ají panca paste
- 2 cloves garlic
- 1 tbsp olive oil
- 2–3 tbsp vegetable broth or water
- 1/2 cup vegetable oil for frying potatoes
- 3 tbsp vegetable oil for stir-frying beef
- 1/2 cup chopped fresh cilantro, plus extra for garnish
- Cooked white rice for serving
Instructions
- Make Smoky Glaze: Roast red bell pepper and ají panca pods (rehydrated if dried) at 400°F (200°C) for 20-25 minutes until softened. Blend roasted ingredients with garlic, olive oil, and broth until smooth. Set aside.
- Marinate Beef: Toss beef strips with soy sauce, vinegar, cumin, and black pepper. Marinate for at least 15 minutes at room temperature while preparing other ingredients.
- Fry Potatoes: Heat oil in a large pan and fry potato strips in batches until golden brown and crispy (5-7 minutes per batch). Season with salt and set aside.
- Sear Beef Batches: Heat wok over high heat with 3 tbsp oil. Sear marinated beef in batches for 1-2 minutes per side until caramelized. Remove seared beef and repeat with remaining beef.
- Sauté Vegetables: Add red onion wedges to the wok and sauté for 1-2 minutes. Add tomato wedges and ají amarillo paste, stirring continually for 1 minute.
- Combine Ingredients: Return seared beef to the wok along with the prepared glaze. Stir vigorously for 1-2 minutes to coat everything thoroughly. Stir in chopped cilantro and remove from heat.
- Serve Immediately: Serve stir-fry over white rice, with crispy fries stacked alongside.
Notes
To maintain crispy fries, serve them alongside the stir-fry rather than mixing them into the sauce directly. Ensure high heat for searing the beef in batches to prevent steaming. Consider doubling the glaze recipe if serving with rice for extra sauce.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: dinner
- Method: stir fry
- Cuisine: peruvian
Nutrition
- Serving Size: 1 serving
- Calories: 700 calories
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 45 g
- Saturated Fat: 5 g
- Unsaturated Fat: 35 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 37 g
- Cholesterol: 136 mg