Lomo saltado
A quick and easy Peruvian stir-fry loaded with beef and vegetables. This lomo saltado even has french fries in it!
Servings
4servings
Servings
4servings
Ingredients
Marinade
The rest
Instructions
Marinade
  1. Put the soy sauce, black pepper, cumin seeds and paprika onto a plate. Mix to combine, then lay the steak on the marinade, turning a few times to coat it in the marinade. Set aside as you prepare the rest of the recipe.
The rest
  1. Heat a wok over a high flame. Pour in 1 tablespoon of the peanut oil (reserve the 2 remaining tbsp), swirl it around then lay the marinated steak in the wok. Cook on one side for 2 minutes, then flip over and cook the other side for another 2 minutes, or cook it to your liking. Remove the steak and allow it to rest as you cook the other ingredients.
  2. Put the remaining peanut oil into the hot wok (no need to clean it out), swirl it around then toss in the onion, bullhorn pepper and garlic. Stir-fry for about 1 minute, throw in the oregano and keep tossing it around.
  3. Add the ají amarillo, soy sauce, vinegar and water. Mix around quickly to get it all coated. Throw in the cherry tomatoes and mix around.
  4. Slice up the steak (about 5 mm thick) and toss that into the wok, along with the French fries. Taste for seasoning and serve immediately, garnished with coriander leaves and lime wedges. Serve with rice.
Recipe Notes

You can use oven baked or fried french fries from a frozen packet, if you like. I sliced up 2 potatoes and fried them myself. Just make sure your fries are nice and crispy when you toss them into the wok with the other goodies, otherwise it will be a soggy and soppy affair!