Lomo Saltado
I first had lomo saltado in a Peruvian restaurant in Denver called Los Cabos; whatever year it was when Colorado first legalized recreational marijuana. Absolutely delicious. It is simply stir fried beef with onions, tomatoes, aji amarillo paste, and French fries of all things. It is always served with steamed rice. While this dish is extremely popular in Peruvian cuisine, it’s roots are derived from Chinese immigrants. When choosing beef, top sirloin is the best choice based upon tenderness for your dollar. Any thing less in tenderness then top sirloin such as cuts from round, sirloin tip, chuck, won’t work. Flank steak, skirt steak, ny strip, and tenderloin are all acceptable choices, but will cost a little more than top sirloin.
Ingredients
- 1 lb top sirloin sliced into 1/4” thick strips
- 3 tbsp soy sauce
- 3 tbsp red wine vinegar
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 1 medium red onion sliced
- 2 medium tomatoes chopped
- 6 garlic cloves minced
- 2 tbsp aji amarillo paste
- 2 cups French fries cooked
- 1/2 cup cilantro chopped
Instructions
- Marinate the beef in soy sauce, red wine vinegar, salt, and pepper for 15 minutes.
- Heat up olive oil in a large sauté pan over high heat. Stir Fry the beef for 3-4 minutes. Make sure to save the remaining marinade.
- Add in the onions, tomatoes, aji amarillo, and garlic. Sauté for another 4 minutes.
- Add in the French fries and the remaining marinade. Cook for 2 minutes.
- Turn off the heat and stir in the cilantro.
