Lomo Saltado
Peruvian stir-fried beef with tomatoes, onions, and fries tossed in a bright soy-vinegar sauce. A showstopping weeknight dinner that cooks in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 36g
Ingredients
- ¾ lb beef sirloin or ribeye, cut into 3/4-inch cubes
- 1 medium russet potato, cut into fries
- 1 medium red onion, cut into thick wedges
- 2 medium tomato, cut into wedges
- 2 tbsp soy sauce
- 1 tbsp red wine vinegar or lime juice
- 2 cloves garlic, minced
Instructions
- 1
Cut potato into 1/4-inch fries. Soak in cold water 10 minutes, then pat dry completely.
- 2
Cut beef into 3/4-inch cubes. Season with salt and pepper. Cut onion into thick wedges and tomato into wedges.
- 3
Whisk together soy sauce, vinegar, and minced garlic in a small bowl.
- 4
Heat 2 tbsp oil in a large skillet over medium-high until shimmering, ~90 seconds.
- 5
Sear beef in batches 90 seconds per side without stirring. Set aside when edges are browned.
- 6
Add 1 tbsp oil to the skillet. Fry potato fries 5-6 minutes until golden and crispy. Remove and drain.
- 7
Add onion wedges to the skillet. Toss 2-3 minutes until edges char and soften slightly.
- 8
Return beef and fries to the skillet. Add tomato wedges and the soy-vinegar sauce. Toss constantly 1-2 minutes until everything is coated and hot.
- 9
Taste and adjust salt, pepper, and vinegar. Serve immediately over white rice if desired.
Tools you’ll need
- chef's knife
- cutting board
- 12-inch skillet or wok
- small bowl
- whisk
- wooden spoon or tongs
- paper towels
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