Name: Lomo Saltado Recipe: A Delicious Peruvian Delight
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Peruvian
Ingredients: Canola cooking spray; 1 medium russet or Yukon gold potato (about 5.3 oz), washed and dried; 1 teaspoon olive oil; ¼ teaspoon garlic powder; Kosher salt, to taste; Black pepper, to taste; ½ pound lean sirloin, cut into thin strips; Kosher salt, to taste; ¼ teaspoon ground cumin; Black pepper, to taste; 1 teaspoon olive oil; 1 medium red onion, sliced into thick strips; 2 mini yellow bell peppers (or 1 large), sliced; 1 large jalapeño, seeded and chopped; 2 cloves garlic, crushed; 1 medium tomato, cut into wedges; 1½ tablespoons low-sodium soy sauce (or tamari or coconut aminos); 1 tablespoon apple cider vinegar; ¼ cup chopped cilantro (or parsley)

Description

Lomo Saltado is a bold, colorful, and comforting Peruvian stir-fry made with tender beef strips, sautéed vegetables, a savory soy-vinegar sauce, and crispy baked fries. It’s a fusion of Chinese and Peruvian flavors, all brought together in one fast, fiery skillet. Serve it solo, or add rice or avocado for a heartier meal!

Ingredients

For the baked fries:

Canola cooking spray
1 medium russet or Yukon gold potato (about 5.3 oz), washed and dried
1 teaspoon olive oil
¼ teaspoon garlic powder
Kosher salt, to taste
Black pepper, to taste

For the stir-fry:

½ pound lean sirloin, cut into thin strips
Kosher salt, to taste
¼ teaspoon ground cumin
Black pepper, to taste
1 teaspoon olive oil
1 medium red onion, sliced into thick strips
2 mini yellow bell peppers (or 1 large), sliced
1 large jalapeño, seeded and chopped
2 cloves garlic, crushed
1 medium tomato, cut into wedges
1½ tablespoons low-sodium soy sauce (or tamari or coconut aminos)
1 tablespoon apple cider vinegar
¼ cup chopped cilantro (or parsley)

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Instructions

Prepare the fries
Preheat oven to 400°F. Spray a baking sheet with canola oil. Slice potato into ⅓-inch fries and toss with olive oil, garlic powder, salt, and pepper. Arrange in a single layer and bake on the lower rack for 25 minutes, or until golden and crispy.
Cook the beef
Season sirloin strips with salt, cumin, and pepper. Heat a large wok over high heat and add 1 teaspoon olive oil. Add beef and cook for about 2 minutes, just until browned. Remove and set aside.
Stir-fry the vegetables
In the same wok, add red onion, yellow pepper, jalapeño, and garlic. Stir-fry for about 2 minutes until tender-crisp. Return the beef to the pan.
Finish the stir-fry
Add tomatoes, soy sauce, and apple cider vinegar. Stir and cook for 1 more minute until everything is well combined and heated through.
Garnish and serve
Remove from heat. Taste and adjust seasoning. Sprinkle with chopped cilantro and serve hot with baked fries on the side. Optional: Add avocado slices or a scoop of rice to make it a full meal.

Notes

Crispier fries tip: Flip halfway through baking for even browning.
Spice control: Adjust the amount of jalapeño or omit it for a milder version.
Beef options: You can substitute flank or strip steak if desired.
Storage: Best enjoyed fresh, but leftovers can be refrigerated for up to 2 days.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stir-Fry, Oven-Baked
Cuisine: Peruvian