Lomo Saltado Peruvian Beef Stir Fry Recipe
The first time I made Lomo Saltado, I fell in love with its bold flavors and comforting vibe. The juicy beef strips, colorful veggies, and tangy spices came together in the most amazing way, and I couldn't believe how easy it was to recreate this Peruvian classic at home.
Ingredients
- Beef sirloin
- Garlic
- Cumin powder
- Paprika
- Salt
- Black pepper
- Soy sauce
- Red wine vinegar
- Vegetable oil
- Red onion
- Bell peppers red and yellow
- Tomatoes
- Jalapeño pepper
- Fresh cilantro
- White rice to serve
Instructions
- Start by slicing the beef into thin strips. Toss it with minced garlic, cumin powder, paprika, soy sauce, red wine vinegar, and a pinch of salt and pepper. This marinade locks in all the flavors. Set it aside for at least 30 minutes to work its magic.
- Heat your wok or skillet over high heat, adding the vegetable oil. Once the oil is shimmering hot, add the marinated beef. Sear it for 2-3 minutes until browned but still tender. Remove the beef from the skillet and set it aside.
- Using the same skillet, add the sliced onions, bell peppers, and jalapeño peppers. Stir-fry for 2 minutes until slightly charred and softened, enhancing their natural sweetness.
- Return the beef to the pan and toss with the veggies. Add tomato wedges and stir gently for another 1-2 minutes. Sprinkle with freshly chopped cilantro while everything sizzles. The aroma at this stage is irresistible!
- Spoon the sizzling Lomo Saltado over a mound of fluffy white rice. Garnish with more cilantro for a pop of color and freshness.
Notes
- Get That Sear: Make sure the skillet is very hot before adding the beef. This ensures you get that caramelized exterior without overcooking.
- Tomato Timing: Add tomatoes last to prevent them from becoming too mushy.
- Prep Ahead: Slice and chop all ingredients beforehand since this recipe cooks quickly.