Lomo Soltado

Our take on a Peruvian classic—tender beef seared with red onions, tomatoes, and a punchy soy-vinegar sauce, just like we had in Lima. Served with rice and oven fries, it’s comfort food with soul and street-food swagger.

Yield: All recipes serve 2 people

Chef Notes: Chinese immigrants played a pivotal role in shaping Peruvian cuisine, introducing stir-fry techniques, soy sauce, and rice-based dishes that gave rise to the beloved chifa food tradition.

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Components

• Sliced Beef

• Veggie Stir Fry

• Garlic/Scallion

• Lomo Saltado Sauce

• Long Grain Rice

• Oven Fries

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Mise

Marinate the Beef: Cube the beef into 1" portions. Toss with 2 T neutral oil, ¼ T cumin, salt, and pepper. Let sit while prepping veggies.

Make Oven Fries: Preheat oven to 425°F. Cut potatoes into large fries or wedges. Toss with 1 T oil, salt, and pepper. Roast for 30–40 minutes, flipping halfway, until golden and crisp.

Cook the Rice: Toast the rice▸ in a dry pan over low heat for 5 minutes. Add 2 cups water, 1 t salt, and 1 t butter/oil. Bring to a simmer, covet and cook for 12–15 min until water is absorbed.

Make the Saltado Sauce by combining:

• 1½ T Aji Amarillo (tradition & optional)

• 2½ T Soy sauce

• 1 T oyster Sauce

• 1 T Red Wine Vinegar

Prepare the Veggie: Slice the red onion and pepper thin. Mince the 2 garlic cloves and 1 t ginger.

Roughly chop the tomatoes and keep separate.

Slice/Mince the herbs.

Finish

Heat a wok or large skillet on very high heat until almost smoking

Add beef in a single layer, sear (video) until browned all over. Remove and set aside.

Sauté ▸ the garlic, ginger, onions, and aji amarillo until softened.

Add tomatoes until softened.

Add the lomo saltado sauce. Return beef to pan and toss until everything is coated and sauce lightly reduced.

Finish with scallions and cilantro.

Serve with oven fries and rice on the side!

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