← Recipes · Stir Fry · Lomo Saltado
760 cal40g protein58g carbs42g fat880mg sodium
Estimated, per serving — stays per-serving no matter how many you cook for.
From scratch50 min activeShortcut35 min active
Everyday 25nothing beyond the everyday cabinet
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Lomo Saltado
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Stir Fry50 minComfortable cook
Serves−4+· written for 4 — change it and the ingredients follow
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Ingredients
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yukon gold potatoespeeled if you like, cut into 1/2-inch sticks2 lb
vegetable oilfor shallow-frying the fries2 cups
vegetable oilfor the stir-fry1 tbsp
sirloin steaksliced against the grain into strips about 1/2 inch thick1.5 lb
soy sauce3 tbsp
red wine vinegar2 tbsp
garlicminced4 cloves
ground cumin1 tsp
ají amarillo pasteoptional; adds fruity Peruvian heat1 tbsp
red onioncut into thick wedges1 large
roma tomatoescut into thick wedges3 medium
jalapeñoseeded and thinly sliced1 medium
fresh cilantroleaves and tender stems roughly chopped1 bunch
saltto taste
black pepperto taste
Cook it to
Beef145°F / 63°C
Beef: then rest 3 minutes. USDA minimum internal temperatures. Measure at the thickest part, away from bone.
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SidesMost sides finish faster than the main — start the quick ones last so everything lands hot.
Steps
1Pat the potato sticks completely dry with a towel; wet potatoes make the oil spit and the fries limp. Toss the steak strips with the soy sauce, vinegar, cumin, a good grind of pepper, and half the garlic, and let them sit while you fry.
2Pour 2 cups vegetable oil into a large, deep skillet and heat over medium-high to about 350°F, where a potato stick sizzles steadily the moment it goes in. Fry the potatoes in 2 or 3 batches for 6 to 8 minutes each, turning once or twice, until golden and crisp. Move each batch to a paper towel–lined tray and salt right away.
3Carefully pour the frying oil into a heatproof pot or metal bowl, leaving the skillet nearly bare, and set the oil aside to cool. Wipe out any stray bits from the skillet, then return it to high heat with 1 tablespoon fresh vegetable oil until it just starts to smoke.
4Lift the steak out of the marinade (save the liquid) and sear it in two batches, spreading it in a single layer and leaving it alone for 1 to 2 minutes until browned on one side. Toss and cook another 30 seconds, then move the beef to a plate.
5Add the onion wedges to the hot skillet and toss for 1 minute, then add the tomato, jalapeño, remaining garlic, and ají amarillo paste if using. Cook, tossing, for about 1 minute until the edges of the tomato begin to soften but still hold their shape.
6Return the beef and its juices to the skillet and pour in the saved marinade. Let it bubble hard for 1 minute to cook off the raw edge and form a little sauce. Stir in most of the cilantro, then taste and add salt or a splash more soy or vinegar if needed.
7Divide the fries among four wide bowls, spoon the lomo and all the saucy juices right on top, and finish with the remaining cilantro. Eat right away while the fries are still crisp at the center and soaked at the edges.
8Leave the frying oil to cool completely in its pot, which takes a couple of hours. Since it stayed clean and neutral, strain it through a fine sieve into a jar to use again; never pour it down the drain, because it hardens in the pipes.