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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|Jan 11, 2022
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20 Minutes

2 Servings

Medium

Wok | Stir-Fry

“Lomo Saltado is a dish I had all the time growing up in Peru,” says Chef Kenny Loo of Scorpion in San Antonio. “Because potatoes are part of everything there and there are so many different varieties, they’re a staple.”

The stir-fry

comes together quickly, so once you start cooking, know that you won’t stop until the dish is done. “You want to add the steak first so it gets a sear, then the onions to the slightly cooled pan so they don’t burn, and then the tomatoes, so they don’t fall apart,” Chef Loo says. “The layering of ingredients couldn’t be more intentional.” Instead of sourcing heirloom potatoes, French Fries from your favorite fast food joint work just as well (if not better).

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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

STEP 1

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

STEP 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

STEP 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.

STEP 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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