Lomo Saltado
Peruvian stir-fried beef with potatoes, onions, and tomatoes, finished with cilantro and lime. Tender strips of beef and crispy fries tossed in a bright soy-vinegar sauce.
- Total time
- 45 min
- Servings
- 2
- Calories
- 620
- Protein
- 48g
Ingredients
- ¾ lb beef sirloin, cut into 1/2-inch strips
- ¾ lb russet potatoes, cut into 1/4-inch sticks
- 1 medium red onion, cut into 1-inch chunks
- 2 medium plum tomatoes, cut into wedges
- 3 tbsp soy sauce
- 1 tbsp red wine vinegar
- 2 clove garlic, minced
- ¼ cup fresh cilantro, chopped
- 1 whole lime
Instructions
- 1
Pat beef dry with paper towels. Season with salt and black pepper.
- 2
Heat 2 tbsp neutral oil in a large skillet over medium-high until shimmering.
- 3
Working in batches, sear beef 90 seconds per side without moving. Transfer to a plate.
- 4
Add 2 tbsp oil to the skillet. Fry potatoes in batches until golden and crispy, ~6 minutes per batch.
- 5
Transfer potatoes to the plate with beef. Keep the skillet on heat.
- 6
Add onion chunks to the skillet. Stir until edges begin to soften, ~2 minutes.
- 7
Add garlic and cook until fragrant, ~30 seconds.
- 8
Pour soy sauce and vinegar around the pan. Stir to combine.
- 9
Add tomato wedges and beef with juices. Toss constantly for 1 minute to combine.
- 10
Add crispy potatoes back to the skillet. Toss once to combine.
- 11
Remove from heat. Stir in cilantro. Squeeze lime over the top.
- 12
Divide between two bowls or plates. Serve immediately.
Tools you’ll need
- 12-inch skillet or wok
- cutting board
- sharp knife
- paper towels
- slotted spoon or tongs
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