Lomo Saltado
Peruvian stir-fried beef with crispy potatoes, tomatoes, and onions, finished with soy sauce and lime. Ready in under 30 minutes for a restaurant-quality weeknight dinner.
- Total time
- 28 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- ¾ lb beef sirloin or flank steak
- ½ lb waxy potatoes (fingerling or gold)
- 1 medium red or yellow onion
- 2 medium plum tomatoes
- 3 tablespoons soy sauce
- 1 whole lime (juiced)
Instructions
- 1
Cut the potatoes lengthwise into quarters, creating long sticks about 1/4 inch thick and 1/4 inch wide, like thick french fries. Pat them dry with a paper towel to remove surface moisture.
- 2
Pat the beef dry with a paper towel, then slice it against the grain (perpendicular to the direction the muscle fibers run) into strips 1/4 inch thick and 2 inches long.
- 3
Peel the onion, cut it in half from root to tip, then slice each half crosswise into 1/2-inch-wide rings, keeping the layers intact.
- 4
Cut each tomato in half, scoop out the seeds with a small spoon, then cut the flesh into 1-inch chunks.
- 5
Heat 2 tablespoons olive oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 6
Add the potato sticks in a single layer and cook, stirring every 45 seconds, until the edges are golden brown and the insides are tender when pierced with a fork, about 8 minutes.
- 7
Transfer the cooked potatoes to a clean plate using a slotted spoon, leaving the oil in the skillet.
- 8
Add the beef strips to the hot skillet in a single layer and cook without stirring for 2 minutes until the bottom surface is seared and golden brown.
- 9
Stir the beef and cook for another 1 to 2 minutes until the exterior is browned but the inside remains pink, then transfer to the plate with the potatoes.
- 10
Add 1 tablespoon olive oil to the skillet, then add the onion rings and cook, stirring every 20 seconds, until the edges just begin to soften and brown, about 2 minutes.
- 11
Add the tomato chunks to the onions and cook, stirring gently, for 1 minute until they warm through but still hold their shape.
- 12
Pour in the soy sauce and fresh lime juice, then stir for 10 seconds until everything is coated and fragrant.
- 13
Return the beef and potatoes to the skillet and fold gently with a rubber spatula for 20 seconds until the ingredients are mixed and heated through.
- 14
Transfer to a serving plate or bowl and serve immediately while the potatoes are still crispy and the meat is warm.
Tools you’ll need
- 12-inch skillet
- cutting board
- chef's knife
- paper towels
- slotted spoon
- rubber spatula
- small spoon
- serving plate or bowl
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