Peruvian Soy Beef Stir-Fry — Lomo Saltado
Around 30% fewer calories and significantly lower fat, lean sirloin replacing fatty rump and oil halved with the wok technique preserved for maximum char, with the authentic soy, vinegar, tomato, and chilli heat of the classic Peruvian stir-fry.
Peruvian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut 400g lean beef sirloin into thick strips and season with salt, pepper, and ½ tsp cumin. Cut 1 large red onion into thick wedges, 2 large tomatoes into thick wedges. Mince 3 garlic cloves. Mix 3 tbsp soy sauce, 2 tbsp red wine vinegar, and 1 tsp oyster sauce in a small bowl.
Sear
Heat 1 tsp oil in a large wok over highest heat until smoking. Sear beef strips in a single layer 1 minute without moving, toss and cook 1 minute until charred at edges. Set aside.
Saute
In the same wok over high heat, stir-fry onion wedges 2 minutes until slightly charred but still holding shape. Add minced garlic and ají amarillo, stir 30 seconds until fragrant.
Build
Return beef to the wok, add tomato wedges and sauce mixture. Toss vigorously over high heat 1–2 minutes until tomatoes just soften and sauce coats the beef.
Plate
Scatter fresh coriander and spring onions over the lomo saltado and serve immediately over steamed rice with oven-baked chips alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.