How to Make Lomo Saltado (Peruvian Beef Stir-Fry)

Made In Logo

Lomo Saltado

This hearty stir-fry is a classic Peruvian-Chinese dish that’s easy to make at home if you have the right tools.

Kenny Loo

20 Minutes

2 Servings

Medium

Ingredients

For the Lomo Sauce
1/4 cup soy sauce
2 tablespoons beef or veggie stock
1 tablespoon red wine vinegar or distilled vinegar
2 teaspoons honey
1 serrano pepper, thinly sliced

For the Stir-Fry
2 tablespoons vegetable oil
6 ounces beef tenderloin or chuck eye, thinly sliced
1/4 red onion, diced into 1-inch pieces
1 Roma tomato, sliced into quarter moons
1 teaspoon garlic, minced
1 teaspoon ginger, minced
Reserved Lomo Sauce
Handful of your favorite French Fries
2 cups white rice, cooked

Instructions

1.

Prepare the Lomo Sauce by whisking all ingredients together in a bowl, set aside.

2.

Set your Carbon Steel Wok on medium-high heat, add oil, and sear the meat on both sides. Set aside the par-cooked steak

3.

While the Wok is still hot, add the onions, and tomatoes, followed by the ginger and garlic, and mix. The vegetables should have some char and be slightly softened.

4.

Return the reserved seared steak back to the pan and finish cooking it until desired doneness. Add Lomo Sauce (to taste) and reduce down until slightly thickened. Toss in the French Fries until fully incorporated with the sauce. Serve atop a bed of white rice.

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