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Peruvian Beef Lomo Saltado

Tender top sirloin, pan seared until crisp, tossed with julienned red onions and a tangy red wine vinegar sauce. All servered on top of crispy oven-fried potatoes.
Difficulty: Easy
Time: 25 - 30 minutes
This dish is Gluten-Free
Calories: 393 Fat: 7g Carbs: 49g Protein: 31g

ABOUT THE DISH

Lomo saltado is a beloved Peruvian dish with its roots in Chinese culture. Created by Chinese immigrants in Peru lomo saltado consists of wok or pan seared strips of beef with a tangy vinegar sauce and served on top of crispy oven fries.

Ingredients
Cherry Tomatoes
Russet potato
Red onion
Tamari
Red Wine Vinegar
Sugar
Aji peppers
Scallions
Top sirloin
Featured Ingredient Partners:
Red onions: Harmony Valley Farm
russet potatoes: Hugh's Garden

Cooking terms for this recipe

Garnish To add decorative or savory touches to food.
Julienne To slice into thin strips about the size of matchsticks.
Simmer To stew gently below or just at boiling point.

What you need

Wok or large sauté pan

Foil-lined baking sheet

Large mixing bowl

Cooking Instructions

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Step 1: MISE EN PLACE

Read through entire recipe before getting started. Preheat oven to 450ºF. Wash and dry all produce. Peel and julliene red onion. Cut russet potatoes in half lengthwise, lay flat, and slice into wedges. Slice cherry tomatoes in half. Remove top sirloin from package, rinse and pat dry.

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Step 2: MAKE THE FRIES

Place potatoes in large mixing bowl. Toss with ¼ cup oil and a pinch of salt and pepper. Place in foil lined baking sheet. Bake for 18-20 min or until golden brown. Season with a pinch of salt and pepper.

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Step 3: SEAR THE BEEF

Heat 2 Tbsp. oil in large sauté pan over medium heat. Slice steak into ¼ inch strips. Add steak to pan and stir-fry about 2-3 min until caramelized with crisp edges. Remove from heat, set aside.

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Step 4: MAKE THE SAUCE

Add red onion and aji pepper to large sauté pan used for steak. Stir-fry for 2 min over medium heat. Add tamari, red wine vinegar, and sugar. Bring to a low simmer.

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Step 5: FINISH THE SALTADO

Return steak to pan. Add cherry tomatoes and stir-fry for another minute. Remove from heat. USDA recommends cooking beef to an internal temperautre of 145ºF.

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Step 6: PLATE YOUR DISH

Place half of potatoes in each bowl. Top with steak and vegetables. Garnish with scallions. Enjoy!