Lomo Saltado
Lomo Saltado is a classic Peruvian stir-fry made with beef, onions, tomatoes, and chili peppers, quickly cooked over high heat and served with French fries and rice.
Nutrition Facts
Ingredients
Instructions
Add garlic, salt, pepper, and steaks to a medium bowl. Stir to combine thoroughly; set aside.
Combine the cumin, coriander, red wine vinegar, beef broth, and soy sauce in a small bowl. Set aside. In a large skillet, heat 1/2 inch of oil until shimmering.
Add the French fries and fry over high heat until golden and crisp, about 3 minutes; drain on paper towels.
While the French fries are cooking, drizzle some canola oil into a frying pan or wok (enough to completely cover the bottom of the pan) over high heat.
Wait until the oil is hot, then start browning half of the steaks: brown on one side, flip, and cook for another 2 minutes.
Remove the steak and repeat with the second half. (Stir-fry a few slices of steak at a time so they do not steam.)
Stir-fry each batch for 2 minutes on each side or until golden and crisp.
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Continue Reading at Camilamade →Chef's Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat quickly over high heat to avoid overcooking the beef.
Make Ahead: Slice the beef and vegetables and mix the sauce up to 24 hours in advance; store separately and cook just before serving for the best texture.
Freezing: Freezing is not recommended, as the beef and vegetables lose texture, and the fries become soggy after thawing.
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