Lomo Saltado
Servings
4
servingsTotal time
30
minutesIngredients
1 1/4 lb steak, sliced
1 tsp salt
1 tsp cumin
1/2 tsp black pepper
2 tbsp neutral oil + more for deep frying
1 large potato, sliced into batons
1/2 red onion, sliced into petals
2 Roma tomatoes, cut lengthwise
2 garlic cloves, minced
white rice, to serve
- Sauce
1/4 cup soy sauce
1 tbsp oyster sauce
1 tbsp red wine vinegar
1 tbsp Aji Amarillo paste
cornstarch slurry (1 tsp cornstarch & 1 tsp water)
Directions
- Season the sliced steak with salt, cumin, and black pepper. Set aside. In a small bowl, combine the sauce ingredients and set aside.
- Heat a pot of oil to 325°F. Fry the potatoes in batches for about 5-6 minutes, until pale and tender but not browned. Transfer to a wire rack to rest and increase the oil temperature to 375°F. Fry the potatoes again for 2 minutes, or until golden brown and crisp, then set aside
- Add 2 tbsp of oil to a pan or wok over medium-high heat. Add the steak and cook until browned. Remove from the pan and set aside.
- In the same pan, add the red onion and cook for about 2 minutes. Reduce the heat to medium, then add the tomatoes and garlic. Cook for 30 seconds, then pour in the sauce and stir to combine.
- Return the steak to the pan and toss to coat in the sauce. Stir until the sauce is slightly thickened, then add the crispy fries and give everything one final toss. Serve immediately with white rice.