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Lomo Saltado — Stir-fried beef with onions, tomatoes, and ají amarillo
5
Units:
Prep: 15 min Cook: 15 min
Ingredients
1½ lb beef sirloin or tenderloin, cut into 2×½-inch strips
2 tbsp vegetable oil, divided
1 large red onion, cut into thick wedges (~7 oz)
2 medium tomatoes, cut into thick wedges (~11 oz)
1 ají amarillo, seeded and cut into strips (or ½ yellow bell pepper + 1 tbsp ají amarillo paste) (~½ oz)
3 cloves garlic, minced (~½ oz)
2 tbsp soy sauce
1 tbsp white vinegar
1 tsp Worcestershire sauce (optional)
¼ cup chopped fresh cilantro
Salt and black pepper to taste
French fries and steamed white rice, for serving
A perfect example of Peru's Chifa cuisine — the fusion of Chinese wok technique with Peruvian ingredients. Tender beef strips are seared at blazing heat with onions, tomatoes, and ají amarillo, then finished with soy sauce and vinegar. Uniquely served with both rice and French fries.
Instructions
- Season beef strips generously with salt and pepper.
- Heat 1 tbsp oil in a large wok over high heat until shimmering. Sear beef in two batches, 1 minute per side, until browned but pink inside. Remove and set aside.
- Add remaining oil. Stir-fry onion wedges and ají amarillo 1-2 minutes until crisp-tender.
- Add garlic, stir-fry 30 seconds. Add tomato wedges, stir-fry 1 minute.
- Return beef to wok. Pour soy sauce, vinegar, and Worcestershire over everything.
- Toss quickly 30-60 seconds until sauce coats ingredients. Remove from heat, stir in cilantro.
- Serve immediately over rice, topped with French fries.
Tips
- The wok must be screaming hot — this is not a gentle sauté
- Work in small batches to sear, not steam, the beef
- Ají amarillo paste is available in Latin grocery stores or online
📅 Created: 4/23/2025, 10:42:50 PM 📌 diy📌 traditional 🔧 Large wok or skillet, knife, cutting board, tongs