Main Dish

Lomo Saltado – Peruvian Beef Stir-Fry and Potatoes

Lomo Saltado – Peruvian Beef Stir-Fry and Potatoes

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<h2 class="subheader">The Peruvian One-Pan Meal</h2> <p><em>Lomo Saltado</em> is a traditional Peruvian dish of stir-fried beef and fried potatoes, served with rice. The beef gets a boost of sweet-and-sour flavor from a vinegar-brown sugar-soy sauce marinade, spiked with GOYA® <a title="Yellow Hot Pepper Paste" href="https://www.goya.com/en/products/aji-amarillo-yellow-hot-pepper-paste/" data-id="10303">Yellow Hot Pepper Paste </a>–<em>Ají Amarillo</em>.</p> <p>This distinctive spicy paste is made from puréed, fresh yellow chile peppers called <em>ají amarillo</em>, native to Peru and South America. A tiny spoonful of the paste adds a subtly sweet, full-bodied flavor that is simply irresistible. In Peru, this beef stir-fry is the ultimate comfort food. It will be in your household too!</p>

Total Time

30m

Prep Time:10m

Yields:4 Servings

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Ingredients

¼ cup

GOYA® Red Wine Vinegar

1 tbsp.

<p>soy sauce </p>

1 tsp.

<p>brown sugar </p>

½ tsp.

GOYA® Aji Amarillo – Yellow Hot Pepper Paste

1 lb.

<p><span> sirloin steak, cut into ½” strips</span></p>

GOYA® Adobo All-Purpose Seasoning with Pepper , to taste

2 tbsp.

GOYA® Vegetable Oil , divided

1

<p><span> large red onion, cut into ¼” strips</span></p>

2 tsp.

GOYA® Minced Garlic

½ bag
(28 oz.)

GOYA® French Fries , cooked according to package direction

2

<p>tomatoes, cut into wedges</p>

1 tbsp.

<p>finely chopped fresh parsley </p>

2 cups

cooked GOYA® Canilla<sup>®</sup> Extra Long Grain Rice

Directions

Kitchen View

Step 1

<p>In small bowl, stir together vinegar, soy sauce, sugar and hot yellow pepper paste; set aside.</p>

Step 2

<p>Season beef with adobo. Heat 1 tbsp. oil in large wok or large non-stick skillet over medium-high heat until oil shimmers. Add beef; cook until dark golden brown on all sides, about 3 minutes; set aside. Heat remaining oil in skillet. Add onions; cook until crisp-tender, about 5 minutes. Add garlic; cook until fragrant, about 30 seconds more.</p>

Step 3

<p>Transfer beef to pan; pour in reserved vinegar mixture. Using wooden spoon, scrape up any particles stuck to bottom; stir in cooked potatoes and tomatoes until coated in sauce.</p>

Step 4

<p>Transfer beef and potato mixture to plate; sprinkle with parsley. Serve with warm rice.</p>
Tip Icon

Perfect your Stir Fry

The key to the perfect stir-fry – meat that browns quickly and vegetables that retain their crisp bite: a hot pan. To ensure your pan stays hot, add the meat and vegetables in small batches (about 1 cup per batch). This prevents the temperature of the pan from dropping and encourages a dark caramelized coating on meat and crisp – not soggy – veggies.

Products in this Recipe

Red Wine Vinegar

Red Wine Vinegar
Aji Amarillo – Yellow Hot Pepper Paste

Aji Amarillo – Yellow Hot Pepper Paste
Adobo All-Purpose Seasoning with Pepper

Adobo All-Purpose Seasoning with Pepper
Vegetable Oil

Vegetable Oil
Minced Garlic

Minced Garlic
French Fries
French Fries
Canilla<sup>®</sup> Extra Long Grain Rice

Canilla<sup>®</sup> Extra Long Grain Rice
Tip Icon

Perfect your Stir Fry

<p>The key to the perfect stir-fry – meat that browns quickly and vegetables that retain their crisp bite: a hot pan. To ensure your pan stays hot, add the meat and vegetables in small batches (about 1 cup per batch). This prevents the temperature of the pan from dropping and encourages a dark caramelized coating on meat and crisp – not soggy – veggies.</p>

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Recipe Tags

Main Dish

Peru

Beef & Steak

One Pan

All-Ocassion

Under 30 minutes

South America

All-Year

Entree

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