Lomo Saltado - Peruvian Beef Stir-Fry and Potatoes
The Peruvian One-Pan MealLomo Saltado is a traditional Peruvian dish of stir-fried beef and fried potatoes, served with rice. The beef gets a boost of sweet-and-sour flavor from a vinegar-brown sugar-soy sauce marinade, spiked with GOYA® Yellow Hot Pepper Paste –Ají Amarillo.
This distinctive spicy paste is made from puréed, fresh yellow chile peppers called ají amarillo, native to Peru and South America. A tiny spoonful of the paste adds a subtly sweet, full-bodied flavor that is simply irresistible. In Peru, this beef stir-fry is the ultimate comfort food. It will be in your household too!
Prep time: 10 min.
Total time: 30 min.
¼ cup GOYA® Red Wine Vinegar
1 tbsp. soy sauce
1 tsp. brown sugar
½ tsp. GOYA® Yellow Hot Pepper Paste - Ají Amarillo
1 lb. sirloin steak, cut into ½” strips
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
2 tbsp. GOYA® Vegetable Oil, divided
1 large red onion, cut into ¼” strips
2 tsp. GOYA® Minced Garlic
½ bag (28 oz.) GOYA® French Fried Potatoes, cooked according to package directions
2 tomatoes, cut into wedges
1 tbsp. finely chopped fresh parsley
2 cups cooked CANILLA® Extra Long-Grain Rice
|1.||In small bowl, stir together vinegar, soy sauce, sugar and hot yellow pepper paste; set aside.|
|2.||Season beef with adobo. Heat 1 tbsp. oil in large wok or large non-stick skillet over medium-high heat until oil shimmers. Add beef; cook until dark golden brown on all sides, about 3 minutes; set aside. Heat remaining oil in skillet. Add onions; cook until crisp-tender, about 5 minutes. Add garlic; cook until fragrant, about 30 seconds more.|
|3.||Transfer beef to pan; pour in reserved vinegar mixture. Using wooden spoon, scrape up any particles stuck to bottom; stir in cooked potatoes and tomatoes until coated in sauce.|
|4.||Transfer beef and potato mixture to plate; sprinkle with parsley. Serve with warm rice.|
Perfect your Stir Fry
The key to the perfect stir-fry – meat that browns quickly and vegetables that retain their crisp bite: a hot pan. To ensure your pan stays hot, add the meat and vegetables in small batches (about 1 cup per batch). This prevents the temperature of the pan from dropping and encourages a dark caramelized coating on meat and crisp – not soggy – veggies.