Lomo Saltado – Peruvian Beef Stir-Fry and Potatoes

Name: Lomo Saltado – Peruvian Beef Stir-Fry and Potatoes
Prep time: 10M
Total time: 30M
Yield: 4 Servings
Cuisine: South America
Ingredients: ¼ cup 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; Adobo All-Purpose Seasoning with Pepper; 2 tbsp. Vegetable Oil; 1 large red onion, cut into ¼” strips; 2 tsp. Minced Garlic; ½ bag French Fries; 2 tomatoes, cut into wedges; 1 tbsp. finely chopped fresh parsley; 2 cups Canilla ® Extra Long Grain Rice

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<h2 class="subheader">The Peruvian One-Pan Meal</h2> Lomo 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® <a title="Yellow Hot Pepper Paste" href="https://www.goya.com/en/products/aji-amarillo-yellow-hot-pepper-paste/" data-id="10303">Yellow Hot Pepper Paste </a>–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!

Total Time

30m

Prep Time:10m

Yields:4 Servings

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Ingredients

¼ cup

GOYA® Red Wine Vinegar

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1 tbsp.

soy sauce

1 tsp.

brown sugar

½ tsp.

GOYA® Aji Amarillo – Yellow Hot Pepper Paste

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1 lb.

sirloin steak, cut into ½” strips

GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

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2 tbsp.

GOYA® Vegetable Oil, divided

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large red onion, cut into ¼” strips

2 tsp.

GOYA® Minced Garlic

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½ bag
(28 oz.)

GOYA® French Fries, cooked according to package direction

tomatoes, cut into wedges

1 tbsp.

finely chopped fresh parsley

2 cups

cooked GOYA® Canilla® Extra Long Grain Rice

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Directions

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Step 1

In small bowl, stir together vinegar, soy sauce, sugar and hot yellow pepper paste; set aside.

Step 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.

Step 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.

Step 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.

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.

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