Lomo Saltado - Peruvian Beef Stir-Fry and Potatoes

Lomo Saltado - Peruvian Beef Stir-Fry and Potatoes


Lomo Saltado - Peruvian Beef Stir-Fry and Potatoes

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La Cocina Goya

The Peruvian One-Pan Meal

Lomo Saltado is a traditional Peruvian dish of stir-fried beef and fried potatoes, served with rice. The beef gets a boost of sweet-and-sour flavor from a vinegar-brown sugar-soy sauce marinade, spiked with GOYA® Yellow Hot Pepper Paste Ají Amarillo.

This distinctive spicy paste is made from puréed, fresh yellow chile peppers called ají amarillo, native to Peru and South America. A tiny spoonful of the paste adds a subtly sweet, full-bodied flavor that is simply irresistible. In Peru, this beef stir-fry is the ultimate comfort food. It will be in your household too!

  • Ingredients
  • Directions

1 tbsp.

soy sauce 

1 tsp.

brown sugar 

1 lb.

 sirloin steak, cut into ½” strips

2 tbsp.

GOYA® Vegetable Oil, divided


large red onion, cut into ¼” strips

½ bag (28 oz.)

 GOYA® French Fried Potatoes, cooked according to package directions


tomatoes, cut into wedges

1 tbsp.

finely chopped fresh parsley 


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Step 1

In small bowl, stir together vinegar, soy sauce, sugar and hot yellow pepper paste; set aside.

Step 2

Season beef with adobo. Heat 1 tbsp. oil in large wok or large non-stick skillet over medium-high heat until oil shimmers. Add beef; cook until dark golden brown on all sides, about 3 minutes; set aside. Heat remaining oil in skillet. Add onions; cook until crisp-tender, about 5 minutes. Add garlic; cook until fragrant, about 30 seconds more.

Step 3

Transfer beef to pan; pour in reserved vinegar mixture. Using wooden spoon, scrape up any particles stuck to bottom; stir in cooked potatoes and tomatoes until coated in sauce.

Step 4

Transfer beef and potato mixture to plate; sprinkle with parsley. Serve with warm rice.

Tip by La Cocina Goya

Perfect your Stir Fry

The key to the perfect stir-fry – meat that browns quickly and vegetables that retain their crisp bite: a hot pan. To ensure your pan stays hot, add the meat and vegetables in small batches (about 1 cup per batch). This prevents the temperature of the pan from dropping and encourages a dark caramelized coating on meat and crisp – not soggy – veggies.

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