How to make lomo saltado, a Peruvian stir-fry with style and substance

Name: How to make lomo saltado, a Peruvian stir-fry with style and substance
Cuisine: American, Latin American
Ingredients: Advertisement; Advertisement; 1 pound beef tenderloin or skirt steak, sliced into 2-by-1/2-inch strips; 1/4 teaspoon fine salt; 3 tablespoons vegetable oil; 1 large red onion (10 ounces), cut into 12 thin wedges; 2 aji amarillo chiles, seeded and sliced into thin strips (see NOTE); 2 medium tomatoes (10 ounces total), cut into eighths; 2 tablespoons chopped fresh parsley, divided; 2 tablespoons balsamic vinegar; 2 tablespoons soy sauce or tamari, preferably low-sodium; Freshly ground black pepper; 2 tablespoons pisco (optional); 1 tablespoon fresh lime juice (from 1 lime); 8 ounces cooked french fries, for serving; 2 cups cooked white rice, for serving; Advertisement; Advertisement

14 steps

Whether seared or stir-fried, the vegetables and proteins in lomo saltado pick up a slightly sweet caramelized char and hint of smoke.

Updated at: Wed, 16 Aug 2023 18:56:32 GMT

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Ingredients

2 servings

1 poundbeef tenderloin

or skirt steak, sliced into 2-by-1/2-inch strips

¼ teaspoonfine salt

3 tablespoonsvegetable oil

1red onion

large, cut into 12 thin wedges

2aji amarillo chiles

seeded and sliced into thin strips

2tomatoes

medium, cut into eighths

2 tablespoonsfresh parsley

chopped, divided

2 tablespoonsbalsamic vinegar

2 tablespoonssoy sauce

or tamari, preferably low-sodium

freshly ground black pepper

2 tablespoonspisco

optional

1 tablespoonfresh lime juice

8 ouncesfrench fries

cooked, for serving

2 cupswhite rice

cooked, for serving

Instructions

Step 1

Servings

Step 2

2 to 4

Step 3

Servings

Step 4

2 to 4

Step 5

Step 1

Step 6

Season the beef with the salt. In a wok or large skillet over high heat, add the oil and heat until it just begins to smoke. Add the beef and sear until it’s deeply caramelized, about 1 minute per side. Reduce the heat to medium-high. With a slotted spoon, transfer the beef to a plate and cover loosely.

Step 7

Step 2

Step 8

Add the onion wedges to the same skillet and cook, stirring, until they begin to soften and their edges darken, 3 to 4 minutes. Add the chiles, tomatoes, 1 tablespoon of the parsley, the vinegar, soy sauce or tamari and a few cracks of pepper. Cook, stirring, until the tomatoes and chiles have softened, about 2 minutes.

Step 9

Step 3

Step 10

Return the beef and any accumulated juices to the wok or skillet and toss gently to combine. Reduce the heat to low. If using the pisco, add it and then use a long-handled lighter to ignite the sauce. Let it burn briefly to let the alcohol evaporate. Remove from the heat and sprinkle with the remaining parsley and the lime juice.

Step 11

Step 4

Step 12

Toss with the french fries, and serve family-style, with rice on the side.

Step 13

Per serving (with beef tenderloin; 1 cup), based on 4

Step 14

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