I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Lomo Saltado
...in your mind.
You must accept cookies to see this video.
Lomo Saltado

Lomo Saltado

My friend Bruno has been bugging me forever to make this, so here we go. It's a delicious Peruvian/Chinese mashup, much like the Irish Spice Bag we made was an Irish/Chinese combo.

Serves 4-6

Ingredients

  • 1 pound beef: hangar steak, skirt, tenderloin - almost any quick cooking beef will work

  • 4 teaspoons soy
  • 2 teaspoons cornstarch
  • Neutral oil
  • 1 medium red onion, sliced into strips
  • 3 Roma tomatoes, cut into 6 slices each lengthwise & seeded
  • 2-3 Peruvian Aji Amarillo peppers, see note
  • 2 cloves garlic, minced
  • 3 tablespoons apple cider vinegar
  • 1 pound fries: fresh or frozen - just cooked & crispy
  • White rice and cilantro for serving

‍

note - Look for Aji Amarillo peppers at a Latin market. In San Diego, I found them frozen at Andres Latin Market. But no big at all if you can't, because 2 or 3 serranos (for heat) and an orange pepper (for color) will get you close. And unless you're Bruno, you won't know.

‍

Directions

  1. Cut the steak across the grain into thin strips, put in a bowl and add 2 teaspoons of the soy and the cornstarch - mix well and set aside
  2. If using frozen fries, makes sure they're getting crispy, because you'll need them in about 5 minutes
  3. Add a couple tablespoons of oil to a wok, cast iron pan or stainless stainless pan over high heat, and when just beginning to smoke, add half the beef, spread out and let char on one side before tossing and stir frying so it cooks until just barely done all over - remove from the pan and set aside
  4. Put the pan back on the heat, add a bit more oil and when just smoking add remaining beef and repeat - remove from pan
  5. Get the pan very hot again, add a splash more oil and the onions and cook about 2 minutes or until barely beginning to soften, then add the peppers, toss quickly to open up the aroma (just until you can smell them) then add the tomatoes and stir though about a minute and add the garlic
  6. After about 45 seconds, when you can smell the garlic put back in the beef, give a quick toss and add the remaining soy & vinegar - mix everything well, season to taste with salt and pepper, add the fries - give a toss and you're ready to plate
  7. Serve with white rice and topped with a little cilantro