Let me tell you about a dish with a lot of flair and a dash of fire. Lomo Saltado Steak Stir-Fry. It’s a classic dish of Peru, and somewhere, sometime, some crazy genius Chinese chef combined stir fry techniques with Peruvian ingredients.
Lomo Saltado Steak Stir-Fry The sauce is EVERYTHING!
That brainchild is juicy, tender strips of flavorful beef, tender-crisp onions, tomatoes, and chiles draped in a rich, tangy sauce. You’re seriously gonna want to lick your plate with this one! Hey, no judgment here!
About Lomo Saltado Steak Stir-Fry:
Lomo Saltado is the kind of dish you make when you want comfort food, but want it fast fresh, and easy! The sizzling steak stir-fry and bold Latin flavors mingle in a fusion of flavors that’s sure to please. The dish is served with rice and fries, so there’s something for everyone here!
It’s a fun dish for the family and fabulous for a casual sitting around the kitchen island cooking with friends get-together. There’s a little or a lot (your kitchen, your call) of heat in Loma Saltado. Know your audience and adjust, but more about that later.
But if you’re thinking this sounds fancy-schmancy, hold your horses! We can totally make it on a budget, without sacrificing an ounce of flavor. And while you’re at it, get ready to serve it up with some major frugal flair!
Lomo Saltado Steak Stir-Fry
Serving:
Serve Lomo Saltado hot off the stove, right out of the pan. Serve it like they do in Peru, with a double dose of carbs: rice and French Fries. The rice comes from the Asian influence, but the french fries? All Peru!
Toss those fries right in the stir-fry to absorb that goodness, or serve them on the side. Sprinkle your dish with a little parsley or cilantro if you’re feeling all fancy, and dig in!
Rice is cheap if you’re pinching pennies, especially in larger bags. Frozen fries not so much, even on sale! Check out my post on Stupid Simple Fries for an easy homemade version.
Stupid Simple French Fries
Aji Amarillo & Substitutions:
The recipe calls for Aji Amarillo Chile Peppers, small, fruity peppers that pack a punch. They’re difficult to find in the US. Substitute with Aji Amarillo Paste or any combination of the peppers below.
- The paste is available in some groceries, Latin American markets, and online. You only need a teaspoon to a tablespoon. Go by taste. (I love heat but two teaspoons are my absolute limit.) Store in the fridge for several weeks or toss in a Ziploc, freeze, then break off what you need when you need it.
- Instead, try one or two Jalapenos, Fresnos, or a combination. Slice them across, thinly. Jalapenos are easier to find, but the Fresnos have a fruitiness about them, which makes them a good sub. A smidge of Habanero will bring that fruity taste, too, but WAY more heat.
About the Peppers:
For less heat, remove the seeds and ribs of any pepper. Cut in half and run a teaspoon along the length. For no heat try a red bell pepper.
- Habanero: 100,000 – 350,000
- Aji Amarillo: 30,000 – 50,000
- Fresno: 2,500 – 10,000
- Jalapeno: 2,500 – 8,000
- Red Bell Pepper: 0
Aji Amarillo and some substitutions
Mushroom Soy:
This is optional. It’s darker, deeper, and slightly thicker than basic soy with a salty, slightly sweet, deep, earthy umami flavor. A touch adds a little extra “sumpin” to the beef and the sauce.
Mushroom Soy is fermented and keeps forever in the pantry, even after opening. A tiny amount brings intensity and balance to many home-cooked Asian dishes that seem to be lacking. I used it recently in my Black Pepper Onion Vinaigrette. We loved it on our Garlic Steak Bahn Mi Sandwiches.
The beef cooked and set aside. The optional mushroom soy is a secret ingredient
Making Lomo Saltado Steak Stir-Fry:
The steak has a short marinade, 15 to 20 minutes, no longer. Lomo Saltado cooks in about 10 minutes, hot and fast, and requires almost full attention.
Making the rice and fries ahead while the beef is marinating is a great strategy. If someone can take over the rice and the fries while the stir-fry is being made, that’s even better.
The Tomatoes:
The tomatoes are dropped in the skillet at the end of cooking and are barely kissed by the heat. The tender, round cherry tomatoes are flavor bombs and remain fresh, barely wilted. Roma tomatoes are a decent second option.
The Steak:
Make sure to cut across the grain! If the grain isn’t apparent, give the steak a little tug and it will show more clearly. On this steak, while there are many lines seemingly running willy-nilly; once it was stretched a bit, it becomes apparent that most of the lines were running across, left to right.
If struggling to slice, sharpen the knife, and/or freeze the steak for 20 minutes.
Storing and Reheating:
Store the Lomo Saltado, the rice, and French fries separately in the fridge three to four days. Reheat the Lomo, loosely covered in the microwave. Only use leftover rice that has been refrigerated promptly. Place in a dish with a tablespoon of water, cover, and steam it for two to three minutes.
French fries are best done in the oven at 400 degrees F. for five to 10 minutes, flipping halfway through, or in a 375 degrees F. air fryer for three to four minutes, shaking after the first two minutes.
Saving Money on Lomo Saltado Steak Stir-Fry:
Let’s talk budget tips! To see what might be on sale before any holiday, see my post Win at the Grocers. If you’ve picked up your beef and frozen it, make this when the tomatoes are on sale.
Beef for Stir-Fry or Used Similarly:
- Choose your price range and buy on sale. Sirloin is my affordable choice. Even cheaper cuts do well if not over-cooked.
- Look for great sales on steak before the Winter holidays, Valentine’s Day, and Summer holidays. Grocers will have several steaks on sale at various price points leading up to any of those holidays, as well as sporadic sales throughout the year.
- Every steak has a corresponding roast, often cheaper than steak; pick them up on sale and portion out, some for steak, some for other meals.
- Look for better roasts on sale before the Winter Holidays. Look for the cheaper ones about a month after any holiday that features the fancier cuts. Something has to be done with the rest of the beef!
Condiments:
- Check the Asian section, Asian market, or Aldi or Lidl. Check above for notes on Aji Amarillo paste and Mushroom Soy and budget-minded substitutions.
Tomatoes:
- Cherry tomatoes are the pricier choice, but sub in Roma for a budget option. You can’t beat the cherry tomatoes at your buyer’s club but Aldi and Lidl are great options.
Lomo Saltado Steak Stir-Fry
Lomo Saltado Steak Stir-Fry
- Prep Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 -6 1x
- Category: main dish beef
- Cuisine: Peruvian
Ingredients
For the Beef Marinade:
- 1 12 pounds beef (filet mignon, sirloin, skirt steak, or flank steak) cut into thin slices against the grain, about 3/8ths inch thick
- 2 tablespoons soy sauce
- 1 tablespoon red wine vinegar
- 1 teaspoon salt
- 1 teaspoon pepper (may use less)
- 1/4 (heaping) teaspoon of baking soda if using a tougher cut of meat)
For the Stir-Fry:
- 2 tablespoons vegetable oil (divided)
- marinated beef
- 1 teaspoon mushroom soy (optional)
- 1 large red onion, sliced in half pole to pole then across in strips about 1/2 inch wide
- 2 cups cherry tomatoes, sliced in half, or three to four Roma, diced
- 1 to 2 aji amarillo peppers, sliced thinly across (or 1 teaspoon to a tablespoon of aji amarillo paste), another option is 1 or 2 Fresno chiles, 1 to 2 jalapenos, or a combination of both, thinly sliced)
- 2 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tablespoons red wine vinegar
For Serving:
- French fries, for serving (prepare while beef is marinating)
- Steamed white rice, for serving (prepare while beef is marinating)
- Fresh chopped cilantro, parsley, or sliced green onion for garnish
Instructions
Marinate the Beef:
Add the sliced beef, soy sauce, red wine vinegar, salt, pepper, and baking soda if using. Let marinate for 15 to 20 minutes at room temperature.
Finish the Dish:
Have all ingredients ready. In a large skillet or wok, heat 1 tablespoon vegetable oil over high heat.
Pat the meat dry. Divide into two portions. Cook the first: Spread out the beef in the pan and allow sear on one side before stirring. Cook for about two minutes total, until browned, not necessarily all the way through. Sprinkle with half the dark soy if using. Stir to mix, remove beef from pan, and set aside.
Add the second half of the beef to the skillet and do the same.
Add the remaining tablespoon of oil to the pan, then the onions. Turn heat down to medium. Stir fry until tender, but still crisp, adding a little water if needed.
Add the aji amarillo or paste or peppers along with the garlic, and cook until fragrant, about a minute. Add in the tomatoes, soy sauce, and red wine vinegar and cook until heated through, about a minute. The tomatoes should be fresh, just a little wilted. Add the beef and any accumulated juices to the skillet, toss to combine, and cook for one more minute to meld the flavors.
Serve with rice and french fries. Garnish as described.
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