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.