Lomo Saltado (Peruvian Stir-Fried Beef Tenderloin and Potatoes)

This Peruvian-style stir-fry is rich, savory, and very craveable. Look for specialty ingredients, like the chiles, vinegar, and sillao at your local Latin market. You may also be able to find most, if not all, of the ingredients at an Asian market. Use prepared garlic paste or make your own using this Roasted Garlic Vinaigrette for reference. Mash the cooked garlic with a fork or purée in a food processor.

Ingredients

  • Vegetable oil, as needed for frying                                         
  • 1 lb yellow potatoes, sliced into batons (1/4-inch thick and about 1-inch long sticks)       
  • 2 lb beef tenderloin, cut into 1/4-inch strips
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1/4 cup vegetable oil
  • 1 large red onion, quartered
  • 4 tomatoes, quartered
  • 1 ají amarillo chile, deseeded and julienned
  • 1 tablespoon roasted garlic paste
  • 2 tablespoons sugar cane vinegar
  • 1/4 cup sillao or soy sauce
  • 2 tablespoons oyster sauce
  • 1/2 cup beef stock
  • 1/2 cup diced scallions, for garnish
  • 3 tablespoons finely chopped cilantro, for garnish
  • 2 cups steamed white rice

Directions

  1. Add the oil to a deep fryer or a deep pot; there should be at least 2 or 3 inches of oil to fry the potatoes. Heat the oil over medium heat to 350°F. Fry the potatoes, using a heat-safe tool to turn and move occasionally, until golden brown, about 3 minutes. Remove and drain on paper towel-lined sheet tray. Discard oil.
  2. Season the beef with salt and pepper. Heat a wok or large sauté pan over high heat. Add the vegetable oil and heat until nearly smoking. Add the beef and sear until it is evenly browned, 2 to 3 minutes. Remove the beef from the wok and set aside.
  3. Add the onion, tomato, ají, and garlic paste and cook over high heat until the ingredients are seared and beginning to brown, about 5 minutes. Return the beef to the wok, and add the vinegar, sillao, oyster sauce, and stock. Continue cooking over high heat until the ingredients are cooked through and the sauce has reduced slightly, about 1 minute.
  4. Transfer the stir fry to a serving platter and garnish with the cilantro and scallions. Serve with the fried potatoes and white rice.

CIA FOODIES

Lomo Saltado (Peruvian Stir-Fried Beef Tenderloin and Potatoes)

Lomo Saltado (Peruvian Stir-Fried Beef Tenderloin and Potatoes)
This Peruvian-style stir-fry is rich, savory, and very craveable. Look for specialty ingredients, like the chiles, vinegar, and sillao at your local Latin market. You may also be able to find most, if not all, of the ingredients at an Asian market. Use prepared garlic paste or make your own using this Roasted Garlic Vinaigrette for reference. Mash the cooked garlic with a fork or purée in a food processor.

Ingredients

  • Vegetable oil, as needed for frying                                         
  • 1 lb yellow potatoes, sliced into batons (1/4-inch thick and about 1-inch long sticks)       
  • 2 lb beef tenderloin, cut into 1/4-inch strips
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1/4 cup vegetable oil
  • 1 large red onion, quartered
  • 4 tomatoes, quartered
  • 1 ají amarillo chile, deseeded and julienned
  • 1 tablespoon roasted garlic paste
  • 2 tablespoons sugar cane vinegar
  • 1/4 cup sillao or soy sauce
  • 2 tablespoons oyster sauce
  • 1/2 cup beef stock
  • 1/2 cup diced scallions, for garnish
  • 3 tablespoons finely chopped cilantro, for garnish
  • 2 cups steamed white rice

Directions

  1. Add the oil to a deep fryer or a deep pot; there should be at least 2 or 3 inches of oil to fry the potatoes. Heat the oil over medium heat to 350°F. Fry the potatoes, using a heat-safe tool to turn and move occasionally, until golden brown, about 3 minutes. Remove and drain on paper towel-lined sheet tray. Discard oil.
  2. Season the beef with salt and pepper. Heat a wok or large sauté pan over high heat. Add the vegetable oil and heat until nearly smoking. Add the beef and sear until it is evenly browned, 2 to 3 minutes. Remove the beef from the wok and set aside.
  3. Add the onion, tomato, ají, and garlic paste and cook over high heat until the ingredients are seared and beginning to brown, about 5 minutes. Return the beef to the wok, and add the vinegar, sillao, oyster sauce, and stock. Continue cooking over high heat until the ingredients are cooked through and the sauce has reduced slightly, about 1 minute.
  4. Transfer the stir fry to a serving platter and garnish with the cilantro and scallions. Serve with the fried potatoes and white rice.

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