Lomo Saltado
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4
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Calories
576 kcal
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Course
Main Course
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Cuisine
Peruvian
Lomo Saltado
Description
Lomo Saltado showcases sliced beef tenderloin quickly cooked over high heat until browned and seasoned simply with salt and pepper. After searing the meat in vegetable oil, the pan is wiped clean and used to sauté onions and tomatoes briefly before adding minced garlic and aji amarillo paste, which gives the dish its distinctive mild heat and flavor. A soy sauce-based glaze with vinegar and beef broth is added to unite the ingredients, thickened slightly with corn starch for a glossy finish.
The beef and vegetable mixture is served alongside steamed rice and freshly cooked, golden French fries, creating a balance of textures and flavors from tender meat, soft onions, juicy tomatoes, and the crunch of fries. Chopped cilantro adds a fresh herbal note when sprinkled over each portion.
This dish is a flavorful fusion of Peruvian and Asian influences, notable for the use of aji amarillo paste and soy sauce in the sauce. It can be prepared with various cuts of beef like sirloin or flank steak, and the frying in batches ensures the meat cooks evenly without stewing.
Ingredients
- 2 tablespoons vegetable oil divided use
- 1 pound beef tenderloin sliced, can also use sirloin, flank steak, New York strip or rib eye
- salt to taste
- black pepper to taste
- 1 red onion halved and cut into slices
- 2 Roma tomato cut into wedges
- 1 tablespoon garlic minced
- 1 tablespoon aji amarillo paste or 1/4 teaspoon cayenne pepper
- 3 tablespoons soy sauce
- 1 tablespoon red wine vinegar
- 1/4 cup beef broth low sodium
- 1 teaspoon corn starch
- 1/4 cup cilantro coarsely chopped
- 3 cups Steamed rice
- 4 cups French Fries cooked according to package directions, frozen
Instructions
- Heat 1 tablespoon of the oil in a large pan over high heat. Add the meat in a single layer; you may need to work in batches.
- Season the meat with salt and pepper. Cook for 2-3 minutes per side, stirring occasionally. Repeat the process with the remaining meat.
- Remove the steak from the pan and cover to keep warm.
- Wipe out the pan with a paper towel. Add the remaining tablespoon of oil.
- Place the onions in the pan, and cook for 2-3 minutes, stirring occasionally.
- Add the tomatoes and cook for 1 minute. Add the garlic and aji amarillo paste and cook for 30 seconds.
- In a small bowl, whisk together the soy sauce, red wine vinegar, beef broth and corn starch.
- Return the meat to the pan with the vegetables.
- Pour in the sauce and bring to a simmer. Cook for 1-2 minutes or until sauce is just thickened. Add more salt and pepper if desired.
- Divide the meat mixture, french fries and rice between 4 plates. Sprinkle with cilantro, then serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 576 kcal
% Daily Value*
| Calories | 576kcal | 29% |
| Carbohydrates | 72g | 24% |
| Protein | 33g | 66% |
| Fat | 28g | 43% |
| Saturated Fat | 27g | 135% |
| Cholesterol | 79mg | 26% |
| Sodium | 702mg | 29% |
| Potassium | 991mg | 21% |
| Fiber | 12g | 48% |
| Sugar | 3g | 6% |
| Vitamin A | 326IU | 7% |
| Vitamin C | 23mg | 26% |
| Calcium | 57mg | 6% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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