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Lomo saltado, a Peruvian beef stir-fry with onion, tomato, and fries, served over rice
Debra

Lomo Saltado (Peruvian Beef Stir-Fry)

Lomo saltado is a Peruvian beef stir-fry: thin-cut beef seared hard and fast, then tossed with red onion, tomato, soy sauce, and a splash of vinegar, and served over rice with fries tucked underneath.
It is the beginner-friendly starting point for the easy Peruvian recipes in this guide.
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Course: Dinner
Cuisine: Peruvian
Ingredients Method Notes

Ingredients
  

  • sirloin, or another quick-cooking steak Cut into thin strips
  • red onion Sliced
  • tomato Sliced into wedges
  • garlic
  • potatoes Cut into fries
  • soy sauce
  • vinegar A splash
  • cumin
  • salt
  • pepper
  • cooked white rice For serving

Method
 

  1. Prep every ingredient before you start; once the pan is hot, this moves fast. Cut the beef into thin strips.
  2. Sear the beef in batches over high heat so it browns instead of steaming. Don't overcrowd the pan; split it into two batches if needed. Set the beef aside.
  3. In the same pan, cook the onion and tomato briefly.
  4. Return the beef to the pan and toss everything together with the soy sauce and a splash of vinegar.
  5. Serve over rice with fries tucked underneath.

Notes

The single biggest mistake here is overcrowding the pan. If it looks full, split the beef into two batches so it browns instead of steaming.