Quick Weeknights · Peruvian
Lomo Saltado
I stir-fry beef with onions and tomatoes, finishing the dish with a splash of soy and balsamic vinegar.
Why This Works
The fusion of Chinese stir-fry technique with Andean ingredients creates an addictive, savory-tart balance.
The Upgrade
Add a seeded, thinly sliced aji amarillo chili for an authentic heat.
Chef's Secret
Michelin TechniqueDon't overcook the tomatoes; they should retain some shape and not turn into a mushy sauce.
Ingredients
Total time including resting: 30 min
Directions
Sear beef in a very hot wok or large skillet with oil for 3 minutes until deeply browned; remove.
3 minAdd onion wedges to the pan and stir-fry for 3 minutes until charred but crisp.
3 minAdd tomatoes and garlic, stir-frying for 2 minutes to soften.
2 minReturn the beef to the pan along with soy sauce and vinegar, tossing for 2 minutes over high heat.
2 minThe high heat is essential to achieve a 'wok hei' (breath of the wok) smoky finish.
Fold in the cooked french fries so they soak up the juices.
Sprinkle with cilantro and serve immediately.
Wine Pairing
Cabernet Sauvignon
Red Wine
The BottleCatena Appellation San Carlos Cabernet Franc
The balsamic reduction used in the stir-fry finds an echo in the savory, herbaceous character of a cool-climate Cabernet Franc. Its tannins support the beef while matching the vinegar's zest.
Nutrition per Serving
580
calories
32g
protein
45g
carbs
28g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
White Rice
A fluffy bed of steamed white rice is essential to absorb the soy and balsamic-based sauce from the beef stir-fry.
Ingredients
Directions
Rinse the rice under cold water in a fine-mesh sieve until the water runs completely clear to remove excess surface starch.
Combine the rinsed rice, water, and salt in a heavy-bottomed saucepan.
Bring to a boil over medium-high heat, then immediately reduce the heat to the lowest setting.
Cover with a tight-fitting lid and simmer undisturbed for 15 minutes.
Remove from heat and let the rice rest, covered, for 5 minutes.
Gently fold in the butter with a fork to fluff the grains before serving.
Side Dish
Quick Cabbage Slaw
Shred cabbage and dress with lime and cilantro to provide a fresh, crunchy vegetable component that lightens the stir-fry.
Ingredients
Directions
Combine shredded cabbage and cilantro in a chilled stainless steel mixing bowl.
Whisk lime juice, olive oil, salt, and pepper in a small bowl until fully emulsified.
Pour the dressing over the cabbage immediately before service to maintain structural integrity.
Toss thoroughly using tongs to ensure an even coating.
Taste and adjust seasoning with a final pinch of salt if required.
Serve immediately alongside the Lomo Saltado to provide necessary acidity and texture contrast.
Member Reviews
How did it turn out?
Rate this recipe
This Lomo Saltado came out incredible. The chef's secret tip is worth the price of admission.
Tasty and easy. Mine wasn't as photogenic but the flavor was there.
The timing on the steps was spot on. Came out perfect on the first try.