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lomo saltado-2

Lomo Saltado

Lomo Saltado is a traditional Peruvian dish that is absolutely delicious and a carb lover’s dream! Thinly sliced tender pieces of steak are cooked alongside tomatoes, onions, and the best part, French fries. It’s then served with rice and a cilantro jalapeño sauce called aji verde. The marinade and sauce is packed with so much flavor and the best part is it comes together in less than 30 minutes!

This beautiful and vibrant dish is very unique because it combines Peruvian cuisine and Chinese cuisine so harmoniously. There were a lot of Chinese immigrants in Peru and they’re best known for cooking with a wok which is the same technique used for Lomo Saltado. The addition of rice is also thought to have originated from the Chinese there and the potatoes from the Peruvians. And that’s how you end up with two carbs in one dish! Let’s make it.

The Steak

The star of this dish is obviously the juicy tender pieces of steak. Most typically, sirloin steak is used but of course you can use a different cut you might like more that’s suitable for stir-fry.

The sirloin steak is cut into small individual pieces and then marinated in the following spices with olive oil:

  • smoked paprika
  • cumin
  • oregano
  • black pepper
  • salt

Combine the steak with the marinade and then get a wok or saute pan really hot. Add a knob of unsalted butter and just a splash of olive oil and then toss the seasoned steak in.

Sear on all sides until golden brown all around, about 5 to 6 minutes. Transfer the steak to a plate along with most of its juices but leave some in the pan for the next step.

Making the Stir-Fry

In the same wok or pan that the steak was cooked in, the stir-fry will be prepared. 

Here is everything you will need:

  • red onion
  • tomatoes
  • beef broth
  • minced garlic
  • low-sodium soy sauce
  • aji amarillo paste
  • distilled white vinegar
  • sugar
  • cilantro

Start out by sautéing the sliced red onions and deglazing the pan with a splash of beef broth. Then add the garlic and saute again. 

Now add the soy sauce, aji amarillo paste, a bit of sugar, vinegar, and the tomatoes. Adding the tomatoes towards the end ensures they don’t get too mushy. Sauté all that together. Then add back in the steak, cilantro, and the French fries and shake all together one last time.

Immediately serve with rice so the fries can stay nice and crispy!

Aji Verde Sauce

The aji verde sauce is completely optional but highly highly recommended! It’s basically a cilantro jalapeño sauce commonly served with Lomo saltado to drizzle on top. It’s very refreshing and packs a nice punch.

Here is everything you will need:

  • 1 large bunch of cilantro
  • 2 jalapeños, seeds removed 
  • 1/2 cup mayonnaise
  • juice of 1/2 a lime, about 2 tablespoons
  • 4 garlic cloves
  • 1/4 cup Cotija cheese
  • 1/4 teaspoon salt 
  • 1/4 teaspoon black pepper
  • 1 green onion (optional)

Just add it all to a food processor and blend until completely smooth! Taste and adjust anything to your liking. If it’s not spicy and you’d like it to be, add some of the jalapeño seeds or cayenne powder. If you’d like the sauce to be thinner, add olive oil or a splash of water.

Where to Buy Aji Amarillo Paste

If this is your first time cooking with Aji Amarillo paste, it’s a thick puree of yellow chili peppers that is an essential ingredient in Peruvian cuisine. 

I purchase mine from local Hispanic or Latin markets near me. If you do not have any near you, you can buy from Amazon here.

Other Dishes to Try

If you tried this recipe and loved it, drop by down below and let me know how you liked it with a rating and comment! Feel free to also leave a question there about this recipe and I’ll get right back to it. 

To see more recipes and behind the scenes, follow along on Instagram! I’m also now on Pinterest pinning away so stop by and see what’s up.

Lomo Saltado

Lomo Saltado is a traditional Peruvian dish that is absolutely delicious and a carb lover's dream! Thinly sliced tender pieces of steak are cooked alongside tomatoes, onions, and the best part, French fries. It's then served with rice and a cilantro jalapeño sauce called aji verde. The marinade and sauce is packed with so much flavor and the best part is it comes together in less than 30 minutes!
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine Peruvian
Servings 4

Ingredients
  

  • 1 pound sirloin steak cut into small pieces
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1/2 teaspoon black pepper
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 red onion sliced
  • 3 tablespoons beef broth
  • 1/2 tablespoon minced garlic
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons aji amarillo paste
  • 3 roma tomatoes sliced
  • 1 teaspoon sugar
  • 1 tablespoon vinegar
  • 2 tablespoons cilantro finely chopped
  • cooked French fries

Instructions
 

  • In a small bowl, marinate the cubes/slices of sirloin steak in olive oil, smoked paprika, cumin, oregano, black pepper, and salt.
  • Over medium high heat, get a wok or large saute pan really hot. Add a drizzle of olive oil and a knob of unsalted butter and then toss the seasoned steak in.
  • Sear on all sides until golden brown all around, about 5 to 6 minutes.
  • Transfer the steak to a plate along with most of its juices but leave some in the pan for the next step.
  • Add the sliced red onions and deglaze the pan with beef broth. Cook the onions for about 3 to 4 minutes. Then add the garlic and saute again for a minute.
  • Now add the soy sauce, aji amarillo paste, a bit of sugar, vinegar, and the tomatoes. Saute all that together and cook the tomatoes for about 3 to 4 minutes until just soft.
  • Add back the steak along with the cilantro and French fries. Quickly mix together one last time and that's it!
  • Enjoy warm with rice!

Video

Notes

If you prefer the French fries to not be mixed into the sauce, serve them on the side and don't toss them into the sauce! They'll stay crispy for longer. I just used frozen fries and I deep fry or bake them in the oven. 
Keyword 30 minute dinner, Peruvian, steak, stir-fry
Tried this recipe?Let us know how it was!
    • Mona
    • April 9, 2022
    Reply

    5 stars
    So delicious

    Made this recipe for iftar. We inhaled it, not one bit left. So flavourful and not very spicy. Salsa verde was definitely chefs kiss. Will be adding it to my menu very often 🥰

    • Uzma Abbas
    • April 18, 2022
    Reply

    Have tried already turned out so good I didn’t have beef steak cut so used the regular cutting pieces still turned out delicious going to try again today fingers crossed. The smokey flavor of meat gives 👌 taste

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