Peruvian Lomo Saltado

Ingredients

• 500g beef sirloin or rump, sliced
• 1 red onion, sliced
• 2 tomatoes, in wedges
• 2 garlic cloves, minced
• 1 aji amarillo or jalapeño, sliced
• 3 tbsp soy sauce
• 2 tbsp red wine vinegar
• 1 tsp cumin
• Cooked chips/fries to serve
• Cooked rice to serve
• Salt and pepper
• Coriander

Instructions

1. Heat a wok or large pan very hot, add oil and sear the beef in batches; lift out.
2. Stir-fry the onion and chilli for a minute, then add the garlic.
3. Return the beef, add the tomato, soy sauce, vinegar and cumin.
4. Toss for 2 minutes — the tomato should soften but not collapse.
5. Fold in the cooked chips at the very end so they stay crisp.
6. Serve over rice with coriander.

Serving suggestions

• The chips on the rice is the classic move.

Storage & reheating

Best fresh — the chips don't reheat well.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions