08 Jul Lomo Saltado: a hearty stir-fry family meal from Peru
This South American (Peruvian) dish is a family favourite. A perfect stir-fry for cooler months, writes Lauren Allen
Lomo Saltado
Prep: 10min
Marinate: 15 mins
Cooking: 20 mins
Total: 45 mins
Serves: 5
Ingredients
Beef:
- 750 g (tenderloin, sirloin, flank steak, or boneless ribeye), cut into thin strips
- salt and pepper
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 Tablespoon olive oil, plus more for sautéing
Stir-fry:
- 2 ½ cups chopped red onion, cut into thick chunks (about 2 small/med onions)
- 1 large yellow bell pepper, cut into thin strips
- 2-3 Roma tomatoes, cut into thin wedges
- ½ cup low sodium soy sauce (120ml)
- ¼ cup red wine vinegar (60ml)
- ¼ cup oyster sauce (60ml)
- ½ cup low-sodium beef broth (120ml)
- crushed red pepper flakes to taste
- ⅔ cup fresh coriander, finely chopped
For Serving:
Over hot cooked rice or French fries, as a side-serve
Instructions
- Season Beef: Season beef slices with salt, pepper, garlic, cumin, oregano, and oil and marinate for 10-15 minutes (or several hours ahead) while you prepare the rest of the ingredients.
- Cook Beef: Heat 1 or 2 Tablespoons of olive oil in a large wok or skillet over high heat. Add the beef in batches (to avoid overcrowding) and stir-fry briefly, just 2-3 minutes, flipping once, until browned but still juicy inside. Remove from pan and set aside.
- Cook Vegetables: Add another 1 or 2 tablespoons oil to the pan. Add onion and bell pepper and cook for 2-3 minutes, tossing frequently. Add tomatoes and cook for one more minute.
- Combine: Return the beef to the pan and add soy sauce, red wine vinegar, oyster sauce, and beef broth. Add crushed red pepper to your liking. Stir and cook for 1-2 minutes. Add coriander and remove from heat.
- Serve over hot cooked white rice, or with fries on the side.
- Make Ahead Instructions: I love to prep this meal in the morning to make dinner effortless! Place the meat and the marinade in an airtight bag or container then place in the refrigerator. The vegetables can be chopped and the sauce made a few hours ahead of time as well.
