Ingredients
1 lb beef sirloin or flank steak, sliced into thin strips
1 large red onion, sliced into wedges
2 medium tomatoes, cut into wedges
3 cloves garlic, minced
1 yellow chili pepper (ají amarillo), sliced thin (optional)
3 tablespoons soy sauce
1 tablespoon red wine vinegar
1 tablespoon oyster sauce (optional)
2 tablespoons vegetable oil
1 tablespoon olive oil
3 cups French fries (fresh or frozen)
2 tablespoons fresh cilantro, chopped
1 teaspoon black pepper
Salt to taste
Instructions
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Slice the beef into thin strips and pat dry with paper towels. Season lightly with salt and black pepper.
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Cook the French fries according to package instructions or fry fresh potatoes until golden brown and crispy. Set aside.
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Heat a wok or large skillet over very high heat and add vegetable oil.
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Add the beef strips in a single layer and sear for about 1 minute without stirring until browned. Stir-fry briefly and remove from the pan.
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Add olive oil to the same pan and sauté the minced garlic and ají amarillo for about 30 seconds until aromatic.
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Add sliced red onions and stir-fry for about 1 minute until slightly softened but still crisp.
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Add tomato wedges and cook for another 30 seconds.
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Return the beef to the pan and pour in the soy sauce, red wine vinegar, and oyster sauce.
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Toss everything quickly over high heat until the sauce coats the beef and vegetables.
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Add the crispy French fries and toss gently so they absorb some sauce while staying crispy.
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Turn off the heat and sprinkle chopped cilantro on top before serving.
Notes
For authentic Peruvian Lomo Saltado flavor, cook everything over very high heat to achieve proper caramelization. Do not overcrowd the pan or the beef will steam instead of sear. Add French fries at the very end so they stay crispy while absorbing the savory stir-fry sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Peruvian