Peruvian Beef Stir-Fry with Crispy Chips — Lomo Saltado Beef Stir-Fry
A Peruvian-Chinese chifa classic, beef sirloin stir-fried at high heat with tomato, red onion, soy sauce, and aji amarillo in a wok so the Chinese technique and South American ingredients fuse into one smoky, tangy, deeply savoury dish served with rice and chips.
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat beef strips dry, season with salt and pepper. Cut red onion into thick wedges, tomatoes into thick wedges, finely grate garlic. Chop fresh coriander. Cook oven chips to packet instructions. Have all ingredients within arm's reach of the wok.
Sear
Heat wok over highest heat until smoking. Add oil, then beef in a single layer. Do not stir for 1 minute until deeply seared underneath. Toss and cook 1 more minute until just cooked through. Remove and set aside.
Char
Return wok to high heat. Add red onion wedges, cook 2 minutes without moving until lightly charred on the edges.
Bloom
Add garlic and aji amarillo paste to the wok. Stir constantly for 30 seconds until fragrant and combined.
Saute
Add tomato wedges, toss 1 to 2 minutes over high heat until they soften slightly but still hold their shape. Return beef to the wok.
Reduce
Add soy sauce, red wine vinegar, and oyster sauce. Toss vigorously over high heat for 1 minute until everything is coated and the sauce reduces slightly. Remove from heat, fold through fresh coriander.
Plate
Divide steamed jasmine rice between two bowls. Top with lomo saltado. Serve oven chips alongside, not mixed in. Garnish with lime wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.