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EVERY RECIPE FROM THE FIRST 4 SEASONS

A quick, delicious mashup of Peruvian and Chinese cuisine
Milk Street Bowtie Peruvian Steak Stir-Fry with Onions and Tomatoes (Lomo Saltado)

Peruvian Steak Stir-Fry with Onions and Tomatoes (Lomo Saltado)

35 minutes

Peruvian Steak Stir-Fry with Onions and Tomatoes (Lomo Saltado)

Free

Peru’s lomo saltado, a quick stir-fry of soy-marinated beef, tomatoes and onions, is part of chifa cuisine—Asian-influenced dishes created by indentured Chinese workers in the late 19th century. For our take, we developed deeper flavor by mixing ground cumin into the soy sauce marinade. Tenderloin is often used here, but we preferred sirloin tips (also called flap meat) for their meatier flavor as well as lower price. And we seared the meat instead of stir-frying. Readily available jalapeño peppers made a good substitute for the traditional yellow ají peppers. If you prefer little to no spiciness, halve and seed the jalapeño before slicing it into half rings. Classic lomo saltado is frequently served over french fries; your favorite, frozen or otherwise, would be a good choice here. Steamed rice is an equally good accompaniment.

1 1/2 pounds sirloin tips, trimmed, cut into 3-inch pieces and sliced against the grain into ½-inch strips
1 1/2 teaspoons ground cumin
Kosher salt and ground black pepper
5 tablespoons soy sauce, divided
3 tablespoons grapeseed or other neutral oil, divided
1 large red onion, halved and cut into ½-inch half rings
1/4 cup red wine vinegar
2 medium garlic cloves, minced
1 jalapeño chili, stemmed and sliced into thin rounds
1 1/2 cups grape tomatoes, halved
Ingredients
  • pounds sirloin tips, trimmed, cut into 3-inch pieces and sliced against the grain into ½-inch strips

  • teaspoons ground cumin

  • Kosher salt and ground black pepper

  • 5

    tablespoons soy sauce, divided

  • 3

    tablespoons grapeseed or other neutral oil, divided

  • 1

    large red onion, halved and cut into ½-inch half rings

  • ¼

    cup red wine vinegar

  • 2

    medium garlic cloves, minced

  • 1

    jalapeño chili, stemmed and sliced into thin rounds

  • cups grape tomatoes, halved

Peru’s Simple Steak Stir-Fry

Milk Street Recipes

Peru’s Simple Steak Stir-Fry

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Comments
  • Edward A.

    I've made this several times it is so much better than the local restaurant version and is really easy. I recommend this recipe.

    0 votes
    0 comments
  • Elin T.

    Excellent recipe for a quick meal using simple ingredients paired with rice.

    0 votes
    0 comments
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Peruvian Steak Stir-Fry with Onions and Tomatoes (Lomo Saltado)

Get Ready to Cook

4

Servings

35 minutes

Tip

Don't cook the beef without patting it dry. Marinating in soy sauce adds flavor, but also moisture. Drying the beef helps ensure that the slices sear nicely, rather than steam. Also, cook in two batches; crowding the pan inhibits browning.

Ingredients
  • pounds sirloin tips, trimmed, cut into 3-inch pieces and sliced against the grain into ½-inch strips

  • teaspoons ground cumin

  • Kosher salt and ground black pepper

  • 5

    tablespoons soy sauce, divided

  • 3

    tablespoons grapeseed or other neutral oil, divided

  • 1

    large red onion, halved and cut into ½-inch half rings

  • ¼

    cup red wine vinegar

  • 2

    medium garlic cloves, minced

  • 1

    jalapeño chili, stemmed and sliced into thin rounds

  • cups grape tomatoes, halved

Peru’s Simple Steak Stir-Fry

Milk Street Recipes

Peru’s Simple Steak Stir-Fry

Step 1 of 4

Coat the steak

pounds sirloin tips, trimmed, cut into 3-inch pieces and sliced against the grain into ½-inch strips
teaspoons ground cumin
1
teaspoon kosher salt
1
teaspoon ground black pepper
2
tablespoons soy sauce
In a medium bowl, combine the beef, cumin, 1 teaspoon each salt and pepper, and 2 tablespoons of the soy sauce. Marinate at room temperature for 10 minutes. Pat the meat dry and set aside.

Step 2 of 4

Cook the steak

2
tablespoons grapeseed or other neutral oil

In a 12-inch skillet over high, heat 1 tablespoon of oil until barely smoking. Add half of the meat in a single layer and cook, turning once, until well browned on both sides, 2 to 3 minutes total. Transfer to a plate. Repeat with 1 tablespoon of the remaining oil and the remaining meat.

Step 3 of 4

Cook the onion

1
tablespoon grapeseed or other neutral oil
1
large red onion, halved and cut into ½-inch half rings

In the same pan over medium-high, heat the remaining 1 tablespoon oil until shimmering. Add the onion and cook, stirring, until just starting to soften, about 2 minutes.

Step 4 of 4

Thicken the sauce, cook and serve

¼
cup red wine vinegar
2
medium garlic cloves, minced
1
jalapeño chili, stemmed and sliced into thin rounds
cups grape tomatoes, halved
Kosher salt and ground black pepper to taste

Stir in the vinegar and remaining soy sauce, scraping the bottom of the pan to remove any browned bits. Cook for about 1 minute, or until the sauce thickens slightly.


Stir in the garlic and jalapeño and cook until the garlic is fragrant, about 30 seconds. Add the tomatoes, the meat and any accumulated. Cook until the meat is just warmed through, 30 seconds. Taste and season with salt and pepper.

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Peruvian Steak Stir-Fry with Onions and Tomatoes (Lomo Saltado)

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