How to Make Lomo Saltado | Serious Eats

Prep the onion by cutting it in half and then into half-inch pieces and two-inch lengths for the scallions.

Remove seeds from the ahi amarillo pepper and cut it into pieces.

Cut tomatoes into three-quarter inch thick wedges.

Prepare garlic and ginger, with ginger being a one-inch piece.

Cut the beef (filet mignon or skirt steak) across the grain into strips for stir-frying.

Heat a couple of tablespoons of oil in the wok and add the beef, ensuring each piece makes contact with the wok.

Remove the beef once browned and set aside.

Add more oil to the wok and add half the onion, stirring until it gets a bit of brown char.

Add scallions and the ahi amarillo pepper, then toss together.

Add tomatoes and let them cook for a moment before adding garlic and ginger for about 15 seconds.

Return the beef to the wok with soy sauce and vinegar, then kill the heat and add cilantro.

Serve with fries on the side and rice.

Equipment Needed

Allergens