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Lomo Saltado recipe provided by the Certified Angus Beef® brand.

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Lomo Saltado

Serves 6
Cuisine: Argentinian
Category: Roasts, Soups & Stews, One Pan
A beloved traditional Peruvian stir fry, Lomo Saltado starts with the simple ingredients: marinated beef, onions, tomatoes, peppers and French fries. Influenced by Chinese cuisine, it is commonly served alongside steamed rice and cooked in a wok, but a large skillet will do the trick. Aji amarillo peppers are traditionally used but can be hard to find, so we’re using bell peppers and jalapeños as excellent substitutes.
Prep Time
20 mins
Other Time
20 mins
Cook Time
15 mins
Total Time
55 mins
Ingredients:
  • 1 pound Certified Angus Beef ® Bertolino shaved steak
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon ground black pepper
  • 3 tablespoons soy sauce, divided
  • 2 tablespoons plus 2 teaspoons lime juice, divided
  • 3 - 4 teaspoons canola oil
  • 1 small red onion (or 1/2 large), thinly sliced
  • 3 green onions, cut into 2-inch segments
  • 1 yellow bell pepper, seeded and thinly sliced
  • 1 jalapeño pepper, seeded and thinly sliced
  • 3 plum tomatoes, core removed and cut into 1/2-inch wedges
  • 1 tablespoon minced fresh garlic
  • 1 tablespoon minced fresh ginger
  • 1/4 cup chopped cilantro, lightly packed
  • 1/2 package frozen French fries (14-15 ounces) cooked to bag instructions
Instructions:
  1. MARINATE. In a large mixing bowl, combine shaved steak, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1 tablespoon soy sauce and 2 teaspoons lime juice; toss well to coat. Allow to marinate while preparing other ingredients
  2. SEAR BEEF. Heat a large wok or large skillet on high until just beginning to smoke, add 1 teaspoon canola oil to coat pan, add half the beef. Stir fry beef 2 to 3 minutes, or until seared and no pink remains. Transfer beef to a clean plate, repeat with another 1 teaspoon canola oil and remaining beef.
  3. STIR FRY. With pan still on high heat add 1 teaspoon canola oil. Add onion and peppers; stir fry 2 minutes or until they begin to brown on edges, transfer to plate with beef. Add remaining canola oil if necessary, green onion and tomatoes. Stir fry 1 minute, add garlic and ginger, continue to stir fry for another 30 seconds. Return beef and vegetables back to pan, stir, reduce heat to low.
  4. FINISH. Pour in remaining 2 tablespoons soy sauce, 2 tablespoons lime juice, 1 teaspoon salt and toss to coat all ingredients in sauce. Finally, add French fries and cilantro, toss well to combine. Remove from heat and serve immediately.
Author:
Certified Angus Beef ® Test Kitchen
Keywords:
shaved steak, beef, quick, easy, stir fry, Peruvian

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