Lomo Saltado – Peruvian Beef Stir Fry with Soy Sauce and French Fries
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
During the holidays, new recipes appear on our table. The newness of something always adds a special touch to the festive season. Lomo Saltado is a Peruvian dish that I observed has been added on a lot of restaurant menus when we were in the Philippines recently. I can see why this beef stir fry dish appeals to Filipinos. The garlic, soy sauce and vinegar used on the beef gives it the same tangy appeal we get from adobo.
Some Peruvian food sites say this fusion dish originated from the Chinese migrants who moved to Peru centuries ago. The use of soy sauce and stir fry methods makes that obvious.
Another great thing about this easy recipe is one does not need to use the best beef cuts, but it does help, though. This is the kind of beef dish that you can cook with most beef sirloin or tenderloin cuts. All you need to do is slice them in uniform strips.
Here’s the best part. The dish starts with crisp potato fries — bake them or pan fry them. My sons loved the French fries in the beef stir fry. Either way, you can’t go wrong with this dish that is sure to make the holiday table special with its vibrant colors and abundance of flavors.
Lomo Saltado- Peruvian Beef Stir Fry with Soy Sauce and French Fries
Ingredients
- 2 whole potatoes sliced into one-inch long strips, to make 2 cups
- iced cold water for soaking potato strips
- 1 pound beef skirt steak, or sirloin sliced in 2-inch length strips (or use tenderloin, flank, rib eye)
- 3 Tablespoons soy sauce
- 1/4 cup vegetable oil for pan frying potato fries, discard excess and use 2 Tablespoons for stir fry vegetable oil
- 4 cloves garlic minced
- 1 whole large red onion sliced
- 1 whole large tomato sliced
- 1 whole large red bell pepper sliced in strips,seeded
- 1 whole large green bell pepper sliced in strips, seeded
- 2 Tablespoons rice wine vinegar
- 1 cup organic beef broth
- 1 teaspoon salt divided, use 1/2 teaspoon for soaking potato fries
- 1 teaspoon ground black pepper powder
- 2 Tablespoons fresh cilantro chopped, for garnish, optional
- for serving: boiled rice
Instructions
- Slice the potatoes into one-inch long strips. Soak them in cold water with a dash of salt. Set this aside.
- Marinate the beef strips with soy sauce for about 10 to 15 minutes. Set aside while you pan fry the French fries.
- Drain the potato strips. Pat them dry with paper towels. In a large skillet, over medium high heat, add the drained potato strips. Pan fry for about 8 minutes, turning around to evenly cook. When potato fries are done, drain on parchment paper to remove excess oil. Set aside.
- Using the same skillet, discard excess oil and leave about 2 tablespoons for stir fry. Over medium high heat, add the beef strips pre-marinated in soy sauce. Pan fry for about 5 to 6 minutes till cooked. Remove the beef from skillet and set aside.
- In the same skillet, over medium high heat, sauté the garlic, onions, tomatoes and peppers for 1 to 2 minutes till onions are translucent. Return the cooked beef strips. Pour the rice wine vinegar and beef broth.
- Add the potato fries to the beef and vegetables. Season with salt and black pepper powder. Mix ingredients.Garnish with chopped cilantro or parsley. Serve with boiled rice.
- Hello, Friends! All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos and recipe content I wrote, on your website, videos, TV programs, cookbooks, books, media content without my permission. If you want to republish this recipe or content on another website or news article, please ASK my permission, re-write it in your own words and simply link back to this blog to give proper attribution. It’s the legal thing to do. Thank you. Email me at [email protected]
Nutrition
Nutrition Notes: The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Did you like this recipe?I have more Filipino Instant Pot recipes in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker Pot by Elizabeth Ann Besa-Quirino. I also have more classic recipes inspired by my mother’s cooking in my popular cookbook: My Mother’s Philippine Recipes. If you’re learning how to cook Filipino food or a fan of Philippine cuisine, buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.
Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]
Hi, I was wondering if there’s a specific brand of soy sauce typically used for this recipe?
Hi Mallory, for this recipe I used the Filipino brand Silver Swan soy sauce. You only need 3 tablespoons, so if you have a different soy sauce brand in your pantry, whatever is available will suffice.