Dinner · 30 min · peruvian

Lomo Saltado

This is the kind of Peruvian dinner you’ll make on repeat — beef tenderloin and red onion, 30 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Beef tenderloin
• 2 Red onion
• 3 Tomatoes
• 2 Ají amarillo
• 1 lb French fries
• 1/3 cup Soy sauce
• 3 tbsp Red wine vinegar
• 4 cloves Garlic
• 1/2 cup Cilantro
• 4 cups Cooked rice
• 3 tbsp Vegetable oil

Steps

1. Cut the beef into thick strips and the onion and tomatoes into chunky wedges. Everything must be cut before the wok heats — this cooks in minutes.
2. Sear the beef in smoking-hot oil in two batches, 90 seconds per batch, until browned but still pink inside. Set aside; it finishes in the sauce.
3. In the same wok, char the onion wedges 2 minutes, then add the tomato, ají amarillo strips, and garlic; toss 2 minutes until the tomatoes just start to slump.
4. Return the beef with the soy sauce and vinegar. Toss 1 minute so the sauce glazes everything without overcooking the meat.
5. Fold in the hot fries and cilantro, toss once, and serve immediately over rice. The fries should stay crisp-edged.

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