Lomo saltado – Peruvian beef stir-fry and potatoes
Peruvian recipes
Meat and poultry
Dinner
Medium
30'
Lomo Saltado is a traditional Peruvian dish of stir-fried beef and fried potatoes, served with rice. The beef gets a boost of sweet-and-sour flavor from a vinegar-brown sugar-soy sauce marinade, spiked with GOYA® Yellow Hot Pepper Paste –Ají Amarillo.
This distinctive spicy paste is made from puréed, fresh yellow chile peppers called ají amarillo, native to Peru and South America. A tiny spoonful of the paste adds a subtly sweet, full-bodied flavor that is simply irresistible. In Peru, this beef stir-fry is the ultimate comfort food. It will be in your household too!
Ingredients
- 0.25 cup red wine vinegar
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- 0.5 teaspoon of Panca Pepper Paste
- 450 grs sirloin steak, cut into strips
- 1 pinch of Adobo with GOYA pepper
- 1 large red onion, cut into strips
- 0.5 bag French-fried potatoes
- 2 tomatoes cut into wedges
- 1 finely chopped fresh parsley
- 2 cups of Extra steamed rice
- 2 371 371
Preparation
- In small bowl, stir together vinegar, soy sauce, sugar and hot yellow pepper paste; set aside.
- Season beef with adobo. Heat 1 tbsp. oil in large wok or large non-stick skillet over medium-high heat until oil shimmers. Add beef; cook until dark golden brown on all sides, about 3 minutes; set aside. Heat remaining oil in skillet. Add onions; cook until crisp-tender, about 5 minutes. Add garlic; cook until fragrant, about 30 seconds more.
- Transfer beef to pan; pour in reserved vinegar mixture. Using wooden spoon, scrape up any particles stuck to bottom; stir in cooked potatoes and tomatoes until coated in sauce.
- Transfer beef and potato mixture to plate; sprinkle with parsley. Serve with warm rice.
Follow this step-by-step video-recipe
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