Classic Lomo Saltado with Crispy Yucca and Lime-Dressed Greens

Classic Lomo Saltado with Crispy Yucca and Lime-Dressed Greens

Indulge in a Peruvian-Chinese fusion with tender beef stir-fried with tomatoes, onions, and peppers in a savory sauce, served with golden crispy yucca fries and a bright green salad.

Dietary

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Ingredients

Instructions

  1. If using fresh yucca, peel and cut into desired fry or large pieces, then boil in salted water for 15-20 minutes until tender but still firm. Drain and pat very dry. If using frozen yucca, skip this boiling step.
  2. In a medium saucepan, combine 2 cups uncooked long grain white rice, 4 cups water, and 1 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until water is absorbed and rice is tender. Remove from heat and keep covered.
  3. Cut 3 pounds beef sirloin into 1/2-inch strips. Slice 2 large red onions and 3 Roma tomatoes into thick wedges. If using aji amarillo peppers, cut into thick strips; if unavailable, prepare 1 red and 1 green bell pepper into similar strips. Mince 6 cloves garlic. In a small bowl, combine 1/2 cup soy sauce, 1/4 cup red wine vinegar, 1/4 cup beef broth, 1 tablespoon cumin powder, and 1/2 teaspoon black pepper.
  4. Heat 6 tablespoons vegetable oil in a large Dutch oven or deep fryer to 350 degrees Fahrenheit. Carefully add the prepared yucca in batches, being careful not to overcrowd the pot. Fry for 5-8 minutes per batch, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Season immediately with 1 teaspoon salt. Keep warm in a low oven if necessary.
  5. Heat 1 tablespoon vegetable oil in a large wok or very large skillet over high heat until smoking. Add about one-third of the beef in a single layer and sear rapidly for 1-2 minutes per side until nicely browned. Do not overcrowd the pan or stir too much. Remove seared beef to a plate. Repeat with remaining beef, adding more vegetable oil as needed.
  6. After searing all beef, add 1 1/2 tablespoons vegetable oil to the wok (if needed). Add the red onion wedges, tomato wedges, and aji amarillo (or bell pepper) strips. Stir-fry for 3-4 minutes until vegetables are slightly softened but still retain some crunch. Add minced garlic and stir-fry for 30 seconds until fragrant.
  7. Return all seared beef to the wok with the vegetables. Pour in the prepared sauce mixture (soy sauce, vinegar, broth, spices). Toss vigorously for 1-2 minutes to coat everything and heat through. The sauce should lightly thicken. Remove from heat and stir in 1/2 cup chopped fresh cilantro.
  8. In a large bowl, toss 8 cups mixed greens with 1/4 cup olive oil, 3 tablespoons fresh lime juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
  9. Serve the Classic Lomo Saltado immediately over the hot white rice, alongside the crispy yucca fries and a generous portion of lime-dressed greens.

Notes

Ensure your wok or skillet is very hot when searing the beef to achieve a good sear and avoid steaming the meat. Cook beef in batches to prevent overcrowding.

Nutrition (per serving)