Peruvian-Style Lomo Saltado Skillet
A vibrant and hearty Peruvian-inspired skillet supper featuring sautéed beef strips with tomatoes, onions, and peppers, served over crispy fried potatoes. This dish showcases classic Peruvian flavors using a familiar sauté technique, ideal for a satisfying weeknight meal utilizing seasonal produce.
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Servings
Originally developed for 4 servings.
Ingredient checklist
Method
- No timer neededPat the sliced beef dry with paper towels; season with salt and half of the black pepper. Set aside.
- 10:00Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the potato strips and fry, turning occasionally, until golden brown and crispy, about 10 minutes. Remove potatoes from the pan and drain on paper towels. Season with salt to taste.
- 00:30Add remaining 1 tablespoon vegetable oil to the skillet. Add garlic and sauté for 30 seconds until fragrant.
- 03:00Increase heat to high. Add the beef strips and sear quickly, stirring frequently, about 2-3 minutes until browned but still juicy inside. Remove beef from the skillet and set aside.
- 03:00Return the skillet to medium-high heat. Add the sliced onion and bell pepper. Sauté until slightly softened but still crisp, about 3 minutes.
- 02:00Add the tomato wedges and cook for another 1-2 minutes until they start to soften but hold shape.
- 02:00Return the beef to the skillet. Stir in soy sauce, red wine vinegar, remaining black pepper, and adjust salt if needed. Toss everything together and cook for 1-2 minutes more to combine flavors.
- No timer neededRemove from heat. Serve the beef and vegetable mixture over the crispy fried potatoes. Garnish with chopped fresh cilantro leaves.
Chef tips
- Drying the beef strips before cooking helps achieve a good sear and prevents steaming.
- Cut potatoes uniformly for even frying and crispiness.
- Fry the potatoes separately to maintain their crisp texture before combining with the beef mixture.
- Use a high heat when quickly searing beef and vegetables to keep texture and prevent overcooking.
- Adjust seasoning at the end, especially salt, since soy sauce adds saltiness.
Equipment check
- large frying pan or skillet
- mixing bowl
- knife
- cutting board
- wooden spoon or spatula
- paper towels
Nutrition per serving
- Calories620
- Protein40 g
- Carbs50 g
- Fat25 g
Tags
Behind the dish.
Overview
Peruvian-Style Lomo Saltado is a beloved dish that combines tender strips of beef sautéed with vibrant vegetables and aromatic spices, served over crispy fried potatoes. This skillet supper highlights the fusion of Chinese stir-fry technique with Peruvian ingredients, making it an accessible and flavorful meal perfect for weeknights.
Why you’ll love it
- Bright and bold flavors from combined soy sauce and vinegar seasoning.
- Quick to cook and uses simple, fresh ingredients.
- Combination of crispy potatoes with tender beef creates a delightful texture contrast.
- Showcases classic Peruvian cuisine with easy-to-follow steps.
Ingredient notes
- Beef striploin or sirloin: Choose lean, tender cuts for the best texture. Slice against the grain into thin strips.
- Potatoes: Use starchy potatoes like Russets for the crispiest fried potatoes.
- Vegetables: Red onions, ripe tomatoes, and yellow or red bell peppers provide balance and color.
- Sauces: Soy sauce adds umami, while red wine vinegar provides acidity typical of Lomo Saltado.
- Fresh cilantro: Adds a fresh herbal note at the end.
Serving & storage
Serve immediately to enjoy crispy potatoes and tender beef at their best. Garnish with fresh cilantro for a bright finish.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet to maintain texture. The potatoes may soften over time.
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