Lomo Saltado
Almuerzo Turned Supper (The Heavy Hitters)
Drop the beef into a screaming hot cast-iron skillet, toss in the blistering red onions, and listen to the soy sauce hissing into steam. It is loud, fast, and carb-heavy, demanding screaming high heat to get that charred wok breath. While tradition demands peeling and frying potatoes from scratch, a smart weeknight cook leans on thick-cut frozen fries to focus their energy entirely on the sear of the beef and the fruity bite of the ají amarillo. Keep the heat high, toss it fast, and plate it before the fries lose their crunch.
Before you start
Blend the ají amarillo substitute if you cannot find the jarred paste.
Puree half a yellow bell pepper, one serrano pepper, and a teaspoon of olive oil in a food processor until completely smooth to perfectly mimic the vibrant color and fruity heat of the native Peruvian chili.
Ingredients
- high-quality thick-cut frozen French fries16 oz
- cooked long-grain white rice2 cup
- top sirloin or flank steak1 lb
- red onion1 large
- Roma tomatoes2 med
- vegetable or canola oil2 tbsp
- low-sodium soy sauce3 tbsp
- red wine vinegar2 tbsp
- oyster sauce1 tbsp
- Ají Amarillo paste1 tbsp
- garlic3 cloves
- ginger1 tsp
- ground cumin1/2 tsp
- beef broth1/4 cup
- fresh cilantro1/4 cup
Method
- 01
Prepare the sauce and stage all ingredients by the stove before you begin.
Lomo Saltado waits for no one. Mix the soy sauce, vinegar, oyster sauce, and beef broth in a small bowl, and ensure your chopped meat, onions, tomatoes, and aromatics are in separate bowls right next to the hot pan.
- 02
Start the carbohydrates.
Get the white rice warming and toss the frozen fries into an air fryer or oven, timing them to finish exactly when the stir-fry is done.
- 03
Sear the beef in batches over screaming high heat.
Season the steak lightly with salt, pepper, and cumin. Heat a large heavy skillet with one tablespoon of oil until it literally smokes, then sear half the beef undisturbed for one minute to build a dark crust. Toss quickly for thirty seconds, remove to a plate with its juices, and repeat with the remaining beef so the meat sears rather than boils.
- 04
Blister the vegetables without losing their crunch.
Add the remaining tablespoon of oil to the smoking pan and toss in the red onions for exactly forty-five seconds so they char on the edges but stay crisp in the middle. Stir in the garlic, ginger, and ají amarillo paste for fifteen seconds until fragrant.
- 05
Bring the stir-fry together.
Add the tomatoes, immediately pour in the soy-vinegar mixture to deglaze the pan, and slide the reserved beef and its resting juices back in. Toss vigorously for thirty seconds until the sauce thickens slightly and glazes the meat, then turn off the heat.
- 06
Fold in the cilantro and half the fries.
Toss the fresh cilantro and half of the hot, crispy french fries directly into the wok, letting them act as sponges for those glorious, tangy beef juices.
- 07
Plate and serve immediately.
Serve a hearty scoop of the saucy stir-fry alongside the garlic rice, keeping the remaining un-sauced fries on the side for the ultimate textural crunch.
Notes
Deseeding the tomatoes is strictly non-negotiable.
Do not skip removing the watery core from the Roma tomatoes; the excess liquid will dilute the sauce and instantly turn your sizzling wok into a soup.
From Cook Peruvian in America.