The Peruvian One-Pan Meal

Lomo Saltado is a traditional Peruvian dish of stir-fried beef and fried potatoes, served with rice. The beef gets a boost of sweet-and-sour flavor from a vinegar-brown sugar-soy sauce marinade, spiked with GOYA® Yellow Hot Pepper Paste –Ají Amarillo

This distinctive spicy paste is made from puréed, fresh yellow chile peppers called ají amarillo, native to Peru and South America. A tiny spoonful of the paste adds a subtly sweet, full-bodied flavor that is simply irresistible. In Peru, this beef stir-fry is the ultimate comfort food. It will be in your household too!

Origin: Peru

Serves 4

Prep time: 10 min.

Total time: 30 min.


¼ cup GOYA® Red Wine Vinegar

1 tbsp. soy sauce

1 tsp. brown sugar

½ tsp. GOYA® Yellow Hot Pepper Paste - Ají Amarillo

1 lb. sirloin steak, cut into ½” strips

GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

2 tbsp. GOYA® Vegetable Oil, divided

1 large red onion, cut into ¼” strips

2 tsp. GOYA® Minced Garlic

½ bag (28 oz.) GOYA® French Fried Potatoes, cooked according to package directions

2 tomatoes, cut into wedges

1 tbsp. finely chopped fresh parsley

2 cups cooked CANILLA® Extra Long-Grain Rice




1.In small bowl, stir together vinegar, soy sauce, sugar and hot yellow pepper paste; set aside.

2.Season beef with adobo. Heat 1 tbsp. oil in large wok or large non-stick skillet over medium-high heat until oil shimmers. Add beef; cook until dark golden brown on all sides, about 3 minutes; set aside. Heat remaining oil in skillet. Add onions; cook until crisp-tender, about 5 minutes. Add garlic; cook until fragrant, about 30 seconds more.

3.Transfer beef to pan; pour in reserved vinegar mixture. Using wooden spoon, scrape up any particles stuck to bottom; stir in cooked potatoes and tomatoes until coated in sauce.

4.Transfer beef and potato mixture to plate; sprinkle with parsley. Serve with warm rice.

Origin: Peru