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Lomo Saltado
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Lomo Saltado

I cannot say enough about just how great this lomo saltado tasted. It was absolutely fantastic, and surprisingly took only minutes to prepare. 
Course Main
Cuisine Peru
Keyword Peruvian, steak
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 servings
Calories 1487kcal

Ingredients

Instructions

Note: Aji amarillo paste is a paste of the Peruvian aji pepper. It can be found jarred in most South American specialty stores. If you cannot find it substitute a large, seeded and minced habanero pepper.

  • Slice the steak very thin. I find it easier to do this if you first put the steak into the freezer for 30 minutes to an hour before slicing.
  • Heat a wok over high heat.
  • Toss steak slices with 1 tablespoon of oil and season with salt and pepper.
  • Add to the wok and stir fry for 10 minutes, getting the meat almost done completely through and nicely golden in color.
  • Add garlic, onion and tomato slices, and aji pepper. Stir fry for 3-4 minutes.
  • Drizzle the soy sauce and vinegar along the size of the wok and stir all ingredients well, stir frying.
  • Season to taste with salt and pepper and serve hot along with fries and rice.

Notes

Cook time does not include the time to heat the fries or make the rice.

Nutrition

Calories: 1487kcal | Carbohydrates: 160g | Protein: 68g | Fat: 64g | Saturated Fat: 27g | Cholesterol: 145mg | Sodium: 2811mg | Potassium: 2427mg | Fiber: 15g | Sugar: 7g | Vitamin A: 1312IU | Vitamin C: 39mg | Calcium: 139mg | Iron: 9mg