Lomo Saltado with Crispy Potato Wedges

A classic Peruvian dish featuring stir-fried beef with onions, tomatoes, and fries, served alongside crispy potato wedges seasoned with Peruvian spices. A hearty and flavorful dinner.

Prep Time

20 minutes

Total Time

55 minutes

Calories

650 kcal

Difficulty

Medium

Equipment

3 items

Cost

£3.86/serving

Season:

☀️ Summer

Meal Type:

Dinner•Snack•Side Dish

Cuisine:

British

Main Ingredient:

Beef

Mood:

Comfort Food

Ingredients

Servings

1lbBeef sirloin or tenderloin(Cut into 1/2-inch thick strips)

£10.00

4mediumRusset potatoes(Cut into wedges)

£1.00

1mediumRed onion(Cut into wedges)

£0.50

2mediumRoma tomatoes(Cut into wedges)

£0.70

2tablespoonsYellow Peruvian chili pepper (Aji Amarillo paste)(Can substitute with a mild yellow chili paste or sauce)

£1.50

4tablespoonsSoy sauce

£0.20

2tablespoonsRed wine vinegar

£0.15

3clovesGarlic(Minced)

£0.10

0.3cupFresh cilantro(Chopped, for garnish)

£0.50

4tablespoonsVegetable oil(For frying)

£0.15

to tasteSalt

to tasteBlack pepper

0.5teaspoonGround cumin(For potato wedges)

£0.05

0.5teaspoonSmoked paprika(For potato wedges)

£0.05

0.3teaspoonDried oregano(For potato wedges)

£0.05

As neededCooked white rice(For serving)

£0.50

Total Cost

£15.45

£3.86 per serving

Instructions

1.
**Prepare the Potato Wedges:** Preheat oven to 400°F (200°C). In a large bowl, toss potato wedges with 2 tablespoons of vegetable oil, cumin, smoked paprika, oregano, salt, and pepper. Spread in a single layer on a baking sheet. Bake for 25-30 minutes, or until golden brown and crispy, flipping halfway through.
2.
**Prepare the Beef:** In a bowl, combine beef strips with 1 tablespoon of soy sauce, 1 tablespoon of red wine vinegar, minced garlic, salt, and pepper. Marinate for at least 10 minutes.
3.
**Stir-fry the Lomo Saltado:** Heat 2 tablespoons of vegetable oil in a large skillet or wok over high heat. Add the marinated beef and stir-fry quickly until browned on all sides, about 2-3 minutes. Remove the beef from the skillet and set aside.
4.
**Cook the Vegetables:** Add the red onion wedges to the skillet and stir-fry for 2 minutes, until slightly softened. Add the tomato wedges and Aji Amarillo paste and cook for another 2 minutes, stirring occasionally.
5.
**Combine and Finish:** Return the beef to the skillet with the vegetables. Add the remaining soy sauce and red wine vinegar. Stir-fry for another minute, allowing the sauce to thicken slightly.
6.
**Assemble and Serve:** Serve the Lomo Saltado immediately over cooked white rice, topped with crispy potato wedges and chopped fresh cilantro. Mix some of the fries from the potato wedge portion to the Lomo saltado right before serving, if desired, for a truly authentic experience.

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My Notes

Nutrition Information

Nutrition per serving (450g)

650 kcal / 2720 kJ

Carbs

35g

13% of RDA

Fat

35g

50% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

8 g

9% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

Use a very hot skillet or wok to sear the beef quickly for best results.

Don't overcrowd the skillet when stir-frying the beef; work in batches if necessary.

Serve immediately after cooking to prevent the potatoes from becoming soggy.

For a spicier dish, add more Aji Amarillo paste or a pinch of chili flakes.

Cooking Equipment

Oven

Large Skillet or Wok

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Use a very hot skillet or wok to sear the beef quickly for best results.

Don't overcrowd the skillet when stir-frying the beef; work in batches if necessary.

Serve immediately after cooking to prevent the potatoes from becoming soggy.

For a spicier dish, add more Aji Amarillo paste or a pinch of chili flakes.

Lomo Saltado with Crispy Potato Wedges

Ingredients

Instructions