Lomo Saltado – Peruvian Beef Stir-Fry and Potatoes
The Peruvian One-Pan Meal
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® 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!
Total Time
30m
Prep Time:10m
Yields:4 Servings
Ingredients
¼ cup
1 tbsp.
soy sauce
1 tsp.
brown sugar
1 lb.
sirloin steak, cut into ½” strips
2 tbsp.
1
large red onion, cut into ¼” strips
2 tsp.
½ bag
(28 oz.)
2
tomatoes, cut into wedges
1 tbsp.
finely chopped fresh parsley
2 cups
Directions
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.
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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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Lomo Saltado – Peruvian Beef Stir-Fry and Potatoes
Prep Time 10m
Total time 30m
Yields: 4 Servings
The Peruvian One-Pan Meal
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® 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!
Ingredients
¼ cup
1 tbsp.
soy sauce
1 tsp.
brown sugar
1 lb.
sirloin steak, cut into ½” strips
2 tbsp.
1
large red onion, cut into ¼” strips
2 tsp.
½ bag (28 oz.)
2
tomatoes, cut into wedges
1 tbsp.
finely chopped fresh parsley
2 cups
Directions
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.
