Lomo Saltado (Peruvian Steak Stir-Fry)

5.0
(13)

I've never been a big stir-fry guy, but when it comes to lomo saltado, I make an exception. First of all, it's Peruvian--and I love to eat anything Peruvian. But, it's also a stir-fry that features not only meat and vegetables, but also French fries. Serve with steamed white rice and garnish with cilantro, if so desired.

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Prep Time:
30 mins
Cook Time:
20 mins
Additional Time:
1 hrs
Total Time:
1 hrs 50 mins
Servings:
4
Yield:
4 servings

Ingredients

  • 1 ¼ pounds top sirloin steak

  • 3 tablespoons soy sauce, divided

  • 1 teaspoon white sugar

  • 6 tablespoons olive oil, divided

  • 1 (16 ounce) package frozen crinkle-cut French fries

  • 1 ½ cups sliced red onion

  • 1 medium orange bell pepper, sliced

  • 1 habanero pepper, seeded and minced

  • ½ cup sliced green onion

  • kosher salt to taste

  • 2 cloves garlic, minced

  • 1 teaspoon minced fresh ginger root

  • 4 medium roma (plum) tomato

  • ¼ cup white vinegar

  • ¼ cup chopped fresh cilantro

Directions

  1. Slice beef horizontally into 1/4-inch strips and transfer into a mixing bowl. Add 1 tablespoon of soy sauce, and the sugar. Mix well and place in the refrigerator for at least 1 hour; longer is fine.

  2. Preheat an oven to 200 degrees F (90 degrees C). Line a sheet pan with a silicone liner (such as Silpat®).

  3. Heat 2 tablespoons olive oil in a large, nonstick skillet over medium-high heat. Add French fries and cook until golden and crisp, 5 to 7 minutes. Transfer to the prepared pan and place in the preheated oven to keep warm.

  4. Heat 2 tablespoons olive oil in the same skillet over high heat until the oil begins to smoke. Sear the beef strips in 2 or 3 smaller batches, until browned but still pink in places, for 1 to 2 minutes per batch. You don't want to cook the meat all the way through, as it will finish cooking with the vegetables later. As each batch of beef is browned, transfer to a plate or bowl, and reserve.

  5. Place the skillet back over high heat, and add remaining 2 tablespoons olive oil. Transfer in red onion, bell pepper, habanero, and green onion, along with a large pinch of salt. Cook, stirring, until the onions and peppers just begin to soften, 3 to 5 minutes.

  6. Add garlic and ginger to the pan; cook and stir for 1 minute. Add tomato wedges and cook, stirring, until they begin to soften and start to release their juices, about 3 minutes. Add remaining 2 tablespoons of soy sauce, white vinegar, and the browned beef into the pan, along with any accumulated juices, and stir to combine.

  7. Stir cilantro and crispy, cooked French fries into the pan, tossing everything to combine. Taste for salt and adjust if needed. Serve immediately.

    close up view of Lomo Saltado (Peruvian Steak Stir-Fry) with white rice and fresh herbs on a white plate
    Chef John

Chef's Notes:

If you wanted to splurge, you could use a nicer cut of meat, such as a filet, New York strip, or skirt steak.

I like to use frozen, crinkle-cut fries, but any kind will do. You can serve the fries on the side of this dish to keep them from getting soggy, but I've heard that the real players always serve them in it.

Nutrition Facts (per serving)

585 Calories
34g Fat
42g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 585
% Daily Value *
Total Fat 34g 43%
Saturated Fat 7g 36%
Cholesterol 61mg 20%
Sodium 1110mg 48%
Total Carbohydrate 42g 15%
Dietary Fiber 5g 17%
Total Sugars 7g
Protein 30g
Vitamin C 91mg 456%
Calcium 69mg 5%
Iron 3mg 19%
Potassium 1160mg 25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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