Lomo Saltado
This is originally mentioned in THIS Instagram Post.
Ingredients
Yield: 2 portions
Rice and Fries:
12 oz steak of choice. I prefer ribeye for this. Make sure to cut against the grain for the best results!
neutral cooking oil
1 medium onion, cut into 1’’ wedges
2 Roma tomatoes, cut into large wedges
½ to 1 tbsp aji amarillo paste, depending on spice tolerace.
1 tbsp soy sauce
optional: up to 1 tbsp vinegar of choice.
cilantro to serve
Rice and Fries:
1 cup cooked white or yellow rice per person
10 oz frozen French fries. I prefer thin fries. Optional to swap for boiled potatoes for a macro-friendly version.
Directions
Slice the steak thinly (~1/4’’ thick, against the grain).
Heat a large saucier or wok over medium high heat until it is hot. Add 1/2 tablespoon neutral oil.
Add half the steak in one even layer. Leave it untouched for about 45 seconds, then toss for another 30 seconds. Transfer to a bowl and set to the side.
Add onion to the empty pan. Stir-fry for 60 seconds.
Into the onions, add the aji amarillo paste, soy sauce, and optional vinegar. let it bubble hard for 20 seconds.
Add back the steak and steak juices to the pan. Toss until coated and warmed through.
Add the tomatoes last. Toss for 20 seconds only. Ideally, you want their shape still intact.
Taste and adjust for the tomato’s flavors. Add a pinch of salt or sugar if necessary, or another small splash of vinegar if it tastes rich but flat.
With the flame off, add in your cilantro leaves and toss to disperse.
Plate with rice and fries. You can either serve the fries beside the stir-fry or toss the fries into the pan at the very end.
FAQ:
Q: What cut of steak is best for lomo saltado?
A: Ribeye is my favorite because it stays juicy and has great flavor. Flank steak, skirt steak, sirloin, or strip steak also work well! Make sure to slice thinly and against the grain so the meat stays easier to chew.
Q: Why do I need to cut the steak against the grain?
A: Watch this video.
Q: My steak released liquid instead of browning. What happened?
A: Your pan most likely was nothot enough, the pan was crowded, or the steak went in wet. Heat the pan until very hot, pat the steak dry, and cook it in 2 batches so each piece has room to sear!
Q: What is ají amarillo paste, and how spicy is it?
A: Ají amarillo is a Peruvian yellow chile with a moderate heat. Start with 1/2 tablespoon if you like a mild kick. In my opinion, it’s VERY tolerable. :)
Q: Do I have to use vinegar?
A: No! Sometimes I will omit the vinegar if the tomatoes at that time are very tart and opt for a dash of sugar instead. Taste and adjust!
Q: Can I swap the fries for potatoes?
A: Yes! Boiled potatoes are a good macro-friendly swap or an easy way to use up random potatoes.I’d recommend a waxy potato and not a floury one so it doesn’t make the sauce grainy.
Q: Can I make this without a wok?
A: Yes! I lowkey use a 3 quart saucier as a makeshift wok.
Q: What [tool] did you use?
Everything I used in this video is here (Shop My)
