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Easy Lomo Saltado Recipe Perfect One-Pan Peruvian Stir Fry Guide

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A quick and flavorful Peruvian stir fry featuring seared beef, tangy soy-vinegar sauce, fresh veggies, and crispy potatoes, all cooked in one pan for easy cleanup.

Ingredients

Scale
  • 1 pound sirloin or flank steak, cut into thin strips
  • 3 tablespoons soy sauce (naturally brewed or tamari for gluten-free)
  • 2 tablespoons red wine vinegar (white vinegar can be substituted)
  • 3 cloves garlic, minced
  • 1 large red onion, sliced into thick wedges
  • 2 medium tomatoes, cut into wedges
  • A handful fresh cilantro, chopped (optional)
  • 1 small yellow chili pepper (aji amarillo) or mild jalapeño, finely chopped (optional)
  • 2 large potatoes, peeled and cut into fries or wedges (or frozen fries)
  • 3 tablespoons vegetable oil (canola or avocado oil recommended)
  • Salt and pepper to taste
  • 2 stalks green onions, chopped (for garnish)

Instructions

  1. Prep Your Ingredients (10 minutes): Slice the sirloin or flank steak into thin strips about 1/2 inch thick. Peel and cut potatoes into fries or wedges. Slice the red onion into thick wedges, and cut the tomatoes into chunks. Mince the garlic and chop the chili pepper if using.
  2. Marinate the Beef (5 minutes): In a mixing bowl, combine the beef strips with 2 tablespoons soy sauce, 1 tablespoon red wine vinegar, and half the minced garlic. Stir to coat and let rest while you prepare the potatoes.
  3. Cook the Potatoes (15-20 minutes): Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the potatoes and fry until golden and crispy, turning occasionally, about 15-20 minutes. Season with salt while frying. Once done, remove and drain on paper towels.
  4. Stir Fry the Beef (5 minutes): In the same skillet, add 1 tablespoon oil and increase heat to high. Add the marinated beef in a single layer (work in batches if necessary). Sear until browned on one side, about 2 minutes, then toss and cook until just cooked through, about 2 more minutes. Remove beef and set aside.
  5. Sauté the Aromatics and Veggies (5 minutes): Add the remaining garlic and chili to the hot pan and sauté briefly until fragrant (about 30 seconds). Add the red onion wedges and cook until slightly softened but still crisp, about 2 minutes. Toss in the tomato wedges and cook for another minute just to warm through.
  6. Combine and Finish (3 minutes): Return the beef to the pan with the veggies. Add 1 tablespoon soy sauce and 1 tablespoon red wine vinegar. Toss everything together quickly over high heat for about 2 minutes to meld the flavors and heat evenly. Taste and adjust seasoning with salt and pepper.
  7. Serve immediately: Plate the stir fry with the crispy potatoes on the side or mixed in. Sprinkle chopped green onions and fresh cilantro on top.

Notes

Use naturally brewed soy sauce or tamari for gluten-free. Marinate beef briefly to enhance flavor. Cook beef in batches to avoid steaming. Fresh-cut fries yield better texture than frozen, but frozen fries are a time-saving alternative. Avoid stirring beef too vigorously to get a good sear. Soaking potatoes in cold water before frying can improve crispiness but is optional.

Nutrition

Keywords: lomo saltado, Peruvian stir fry, beef stir fry, one-pan recipe, quick dinner, easy recipe, gluten-free option, vegetarian option

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