Serves 4
Lomo saltado is a popular Peruvian stir-fry dish featuring marinated strips of steak, onions, tomatoes, and French fries, all cooked in a hot pan with a savory sauce. It is typically served with rice on the side.
This recipe was shared by Chef Andrea Campoblanco, Executive Chef of Watersound Fountains, a resort-style senior living community. Originally from Peru, Campoblanco’s food is inspired by seasonal, local ingredients and the connection between food, culture and community.
Ingredients
700 g (1½ lb.) beef tenderloin, cut into thick strips
2 tsp kosher salt
1 tsp freshly ground black pepper
1 tbsp neutral oil (grapeseed or avocado oil)
Sauce
3 tbsp soy sauce
1 tbsp red wine vinegar or white vinegar
1 tsp oyster sauce
2 tbsp beef stock
1 tsp ají Amarillo paste (best way to make aji Amarillo is with frozen aji Amarillo)
Vegetables
1 large red onion, cut into thick wedges
2 Roma tomatoes, cut into large wedges
1 fresh ají Amarillo (or 1 jalapeño), thinly sliced
2 scallions, cut into 2-inch pieces (optional)
A handful of fresh cilantro
Fries
3 large russet potatoes
Neutral frying oil
Salt
Rice
2 cups cooked long-grain white rice
Preparing the Fries
Use the double-fry method.
Cut the potatoes into thick batons.
Soak them in cold water for 30 minutes.
Drain and dry thoroughly.
Fry at 300°F for 5–6 minutes.
Let them cool completely ( Put them on the freezer)
Fry again at 375°F until deep golden and crispy.
Season immediately with salt.
Preparing the Beef
Pat the beef completely dry.
Season with kosher salt and freshly ground black pepper.
In a separate bowl, whisk together all of the sauce ingredients.
Heat a wok or heavy carbon-steel skillet until it is just beginning to smoke.
Add the oil.
Sear the beef for 45–60 seconds per side.
Do not overcrowd the pan or it will steam the meat
Remove the beef immediately and set aside.
Stir-Frying
Using the same blazing-hot pan, add the red onions and stir-fry for about 45 seconds, aji Amarillo and tomatoes. Toss for only 20–30 seconds. The vegetables should remain crisp.
Return the beef to the pan.
Pour in the prepared sauce.
Toss everything together for 15–20 seconds, just until the sauce lightly coats the beef and vegetables.
Fold most of the fries into the stir-fry at the very end so they absorb some of the sauce while maintaining their crispness. Reserve a few fries for plating. Finish with freshly chopped cilantro.
Tips (Important to include on the recipe)
Beef tenderloin delivers the most tender texture
Cook the beef in small batches to maintain maximum heat and achieve the characteristic smoky flavor known as wok hei.
Avoid overcooking the tomatoes they should stay bright, juicy, and hold their shape.
The onions should remain slightly crisp.
A traditional Peruvian Lomo Saltado should deliver rich umami from the soy sauce, reflecting its Chinese-Peruvian heritage.
Andrea Campoblanco, Executive Chef at Watersound Fountains
I’m currently the Executive Chef at Watersound in Florida. I moved to Florida two years ago after spending eight years in the Hudson Valley, New York, where I worked in several fine dining restaurants focused on seasonal, farm-to-table cuisine. During that time, I also worked at local farmers’ markets and in an orchard, experiences that gave me a deep appreciation for fresh ingredients, seasonality, and the relationship between chefs, farmers, and the local community.
Before moving to New York, I lived in Utah for a year and a half after arriving in the United States on a J-1 visa to work at Deer Valley resort. That experience is where my culinary career truly began and where I discovered my passion for hospitality.
I’m originally from Peru, and my culture continues to be one of my biggest inspirations in the kitchen. I have a deep passion for Peruvian cuisine and love finding ways to incorporate those flavors into my cooking while honoring the local ingredients around me.
My cooking style is inspired by seasonality, local products, and the connection between food, culture, and community. Through my food, I hope to give people the opportunity to experience a little bit of Peruvian gastronomy in a thoughtful and memorable way.
