Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Peruvian Steak Stir-Fry with Onions and Tomatoes (Lomo Saltado)
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.
pounds sirloin tips, trimmed, cut into 3-inch pieces and sliced against the grain into ½-inch strips
teaspoons ground cumin
01In a medium bowl, combine the beef, cumin, ½ teaspoon salt, 1 teaspoon pepper, and 2 tablespoons of soy sauce. Marinate at room temperature for 10 minutes. Pat the meat dry and set aside.
Made this last night using flank steak, because that's what is easiest to find. It was delicious; I should left the seeds and ribs in the jalapeno as it was milder than I would have liked, but I added red pepper flakes at the table to compensate. Served with white rice and steamed green beans.
Hi Maureen -
As mentioned in the headnote of the recipe, sirloin tips are sometimes sold as flap meat, however it can also be sometimes be called bavette steak. If you can't find flap meat you can also try this with skirt, flank, or flatiron steak as some have mentioned in previous comments. These cuts are slightly more lean than flap meat, but should still work fine in the recipe.
The Milk Street Team
Does anybody think this recipe could be adapted for use with lamb? If so would any adjustments to the other ingredients be needed?
I've made this several times it is so much better than the local restaurant version and is really easy. I recommend this recipe.