Lomo Saltado

Peruvian · 70 min total · Serves 4

A bracing Chinese-Peruvian chifa fusion: strips of marinated beef seared until caramelized, then tossed with onions, tomatoes, and aji amarillo in a bright, tangy soy-vinegar sauce. The interplay of umami (soy), acid (vinegar), and spice (aji amarillo) creates a dish that's bold, balanced, and deeply savory. Traditionally served alongside crispy French fries and white rice—the fries are not a side, they're a component.

Recipe

1.5 lbs

Beef tri-tip or sirloin

1-inch cubes or thick strips

3 tbsp

Soy sauce

2 tbsp

White vinegar

2 tbsp

Aji amarillo paste

Medium red onions

Cut into thick chunks (not thin slices)

Medium tomatoes

Quartered, or fresh cherry tomatoes halved

3 tbsp

Neutral oil

Vegetable or light olive oil, for searing

3 cloves

Garlic

Minced

To taste

Salt and black pepper

2 tbsp

Fresh cilantro

Chopped, optional garnish

As needed

French fries and white rice

For serving

Steps

Prepare beef marinade: In a bowl, combine soy sauce (3 tbsp), white vinegar (2 tbsp), minced garlic (3 cloves), and aji amarillo paste (2 tbsp). Mix well. Add beef cubes and marinate for 30-45 minutes at room temperature, or up to 4 hours refrigerated.

Pat beef dry: Remove beef from marinade, pat dry with paper towels. Season with salt and black pepper. Reserve the marinade for sauce.

Heat wok or large skillet: Place a wok or large cast-iron skillet over high heat. When very hot (test with a drop of water—it should sizzle immediately), add 1.5 tbsp oil.

Sear beef in batches: Working in batches to avoid crowding, sear beef for 2-3 minutes per side until browned on exterior but still medium-rare inside (160°F internal). Beef should develop a crust, not cook through. Transfer to a plate.

Sear remaining beef: Add remaining 1.5 tbsp oil, repeat searing process with second batch. Set all beef aside.

Cook onions: In the same wok, add red onion chunks. Stir-fry over high heat for 2-3 minutes until they begin to soften and char at edges but still have some bite. Do not overcook—they should be al dente.

Add tomatoes: Add tomato pieces, toss quickly for 1 minute just to warm through. Tomatoes should not break down into sauce.

Return beef and finish: Pour in reserved marinade, add cooked beef, and toss everything together over high heat for 1-2 minutes until sauce clings to ingredients and everything is hot. The sauce should be glossy and coat the wok, not soupy.

Season and serve: Taste and adjust seasoning with salt and pepper. The dish should be umami-forward, tangy, and slightly spicy. Serve immediately over white rice and alongside crispy French fries. Garnish with fresh cilantro if desired.

Thermomix

1.5 lbs

Beef tri-tip or sirloin

Cut into chunks

3 tbsp

Soy sauce

2 tbsp

White vinegar

2 tbsp

Aji amarillo paste

Red onions

In chunks

Medium tomatoes

Quartered

3 tbsp

Neutral oil

3 cloves

Garlic

Steps

Blend marinade: Add soy sauce, vinegar, garlic, and aji amarillo paste to TM bowl. Blend | Speed 5 | 10 seconds until smooth. Reserve this sauce.

Marinate beef (manual): Toss beef with half the sauce, let sit 30 minutes at room temperature. (The Thermomix cannot effectively marinate or sear; this step requires stovetop work.)

Sear beef (manual): Heat a wok or large skillet over high heat. Working in batches, sear marinated beef until browned on exterior (2-3 min per side), medium-rare inside. Set aside. The Thermomix is not suitable for high-heat searing.

Finish in wok (manual): In the same hot wok, add onion chunks and stir-fry for 2-3 minutes. Add tomato pieces, cook 1 minute. Return beef, pour in remaining reserved sauce, toss for 1-2 minutes until everything is hot and glossy.

Serve: Plate immediately over rice and fries. Garnish with cilantro.

Note: Lomo Saltado is inherently a wok-cooking technique requiring high heat, quick searing, and rapid-fire assembly. While the Thermomix excels at blending the marinade/sauce, the dish itself is executed on the stovetop for best results. The sauce can be prepared in TM, but the searing and stir-frying steps require manual stovetop technique.

Flavor Profile

First bite: Savory umami hit from soy sauce, with a tart vinegar edge and warm aji amarillo spice cutting through the richness of seared beef. Mid-palate: The beef's caramelized crust adds sweetness and char; onions contribute freshness and slight char; tomatoes add brightness. Finish: Lingering spice warmth and a clean, dry finish from the vinegar. This is a dish built on contrast—hot and cold, soft and crunchy (from fries), rich and bright.

Variations & Customization

With Seafood (Camarones Saltados)

Replace beef with large shrimp or scallops. Reduce marinating time to 10 minutes and searing time to 1-2 minutes per side to prevent overcooking.

With Chicken

Use chicken breast cut into bite-sized pieces. Cook slightly longer than beef (3-4 min per side) to ensure the chicken reaches 165°F internal temperature.

Hotter Version

Increase aji amarillo paste to 3 tbsp, add 1 tsp red chili flakes or diced fresh ají fresco. For extra heat without extra aji flavor, add a splash of hot sauce.

With Fresh Ají Amarillo Peppers

If you can source fresh ají amarillo peppers, blend 2-3 fresh peppers (seeds removed) instead of paste for a brighter, fresher finish. May require slightly more liquid to achieve sauce consistency.