Lomo SaltadoBeef Stir-Fry with Fries
Lomo saltado is a Peruvian-Chinese stir-fry of beef, onion, and tomato seasoned with soy sauce and vinegar. This home version is served with fried potatoes and plain rice.
Prep
25m
Cook
30m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Stir-Fry
- 600gBeef Sirloin (cut into thick strips)
- 200gRed Onion (thickly sliced)
- 250gTomato (cut into wedges)
- 10gGarlic (crushed)
- 60mlSoy Sauce
- 20mlRed Wine Vinegar
- 30mlVegetable Oil
- 8gSalt
- 2gBlack Pepper
Fries
- 500gPotato (cut into thick fries)
- 220mlVegetable Oil
Rice
- 300gWhite Rice (rinsed)
- 600mlWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Combine the white rice and water in a saucepan. Bring to a boil, cover, lower the heat, and cook until the rice is tender. Keep warm.
- 02
Heat the vegetable oil in a deep pan to 180°C (350°F). Fry the potato until golden and crisp, then drain.
- 03
Season the beef sirloin with the salt and black pepper.
- 04
Heat the vegetable oil in a wok or large skillet over high heat until very hot. Add the beef and sear it quickly.
- 05
Add the garlic and stir briefly, then add the red onion and cook until just softened but still crisp.
- 06
Add the tomato, soy sauce, and red wine vinegar, then toss over high heat until the sauce lightly coats the beef.
- 07
Serve the stir-fry immediately with the fries and the cooked white rice.
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