Peruvian Beef Stir Fry and Peruvian Rice

Lomo Saltado

This homemade Peruvian lomo saltado recipe is amazing! The beef is so tender and juicy, and the entire dish is packed with saucy flavor and crisp  tender vegetables.

Prep Time 30 min  Cook Time 15  Total Time 45 min  Servings 4 people

Equipment

• 12-inch stainless steel skillet
• Carbon steel wok if not using skillet

Ingredients

• Peruvian rice - this recipe serves 4
• Vegetable oil - for cooking
• ½ medium red onion - thick slices
• 1 tablespoon thin strips of aji amarillo - I use frozen, see notes
• 1 large tomato - thickly sliced and seeds removed
• ⅓ cup low-sodium beef broth - or as needed
• 2 scallions, green parts only - cut into 1 inch pieces
• 2 tablespoons chopped cilantro or Italian parsley
• Salt and pepper to taste

For the beef:

• 1 pound beef tenderloin, ribeye, or NY strip - cut into thick 1-inch strips
• 3 teaspoons garlic paste - plus more if you want it more garlicky
• ¼ teaspoon ground cumin
• ¼ teaspoon Kosher salt
• Ground black pepper

For the fries:

• 3 medium Yukon gold potatoes - thickly sliced
• Vegetable oil - enough for deep-frying
• Kosher or sea salt - for sprinkling

For the stir fry sauce:

• 3 tablespoons low sodium soy sauce
• 1 tablespoon white vinegar
• 1 tablespoon oyster sauce

Instructions

• Make the Peruvian rice as directed. It takes about 20-25 minutes.
  
• Season the beef strips with garlic paste, ground cumin, salt, pepper, and a drizzle of oil. Let it rest for 20 to 30 minutes.
  
• Make the fries: Meanwhile, cut potatoes into thick wedges (no need to peel). In a large skillet, heat a layer of vegetable oil until hot, enough for shallow frying. Fry the potatoes wedges until golden brown, about 6-8 minutes. Transfer to a plate lined with paper towel. Season with salt while still hot. Set aside.
  
• Make the stir fry sauce: Mix the low sodium soy sauce, white vinegar, and oyster sauce until combined. Set aside.
  
• Heat a large skillet or wok over HIGH heat. Make sure it’s very hot. Once hot, drizzle about 3 tablespoons of oil. Sear the beef for only 1 to 2 minutes per side for medium-rare to medium (it will continue to cook later). You just need a nice sear. Remove from the skillet and set aside.
  
• Add a few more generous drizzles of oil to the skillet over high heat. Sauté the red onions and aji amarillo pepper strips for 1 minute. Then add the tomatoes, and stir-fry for another 30 seconds. Add a splash of the beef broth, scraping the pan to deglaze.
  
• Then, return the seared beef into the skillet, along with the prepared stir fry sauce and more of the beef broth to build the sauce. Stir fry for another 1 minute until the sauce reduces and thickens slightly over high heat.
  
• Season with ground black pepper to taste. To finish, toss with scallions and finish with chopped cilantro or Italian parsley.
  
• Serve with the seasoned fries and Peruvian rice. 

ARROCITO (PERUVIAN RICE)

4 tablespoons oil

4 cloves garlic, minced

2 cups (400g) long grain white rice

2 ½ cups (600mL) water

1 teaspoon sea salt

Large pinch cumin

instructions

In a large saucepan, heat the oil over medium heat. Add garlic, sautéing until fragrant but not brown. Add rice and cook in the oil for a minute or two, until some grains begin to look golden.

Add water, salt, and cumin to the pan and bring to a boil. Cover with lid and reduce heat to maintain a simmer for 15 minutes (avoid lifting the lid during this time), until the liquid has been absorbed. Fluff rice with a fork, remove from heat and let sit, covered, for 5 minutes before serving.