Roasted Sheet Pan Lomo Saltado
I’m taking my favorite Peruvian dish and giving it that ol’ sheet pan one-two transformation. I’ve been obsessed with Peruvian food ever since my oldest sister dated a Peruvian guy in high school and he introduced us to this great restaurant by his house. That guy is long gone (and I’m kinda happy about it since we have the same name and it was a little weird), but my love for Peruvian cuisine is still going strong.
This roasted sheet pan lomo saltado takes a classic dish and gives it a modern twist. It’s like a stir-fry basically, but the best part of it is the french fries in it. I’m a fan for fries in everything and anything. This one takes the cake. I hope you give it a try soon because a sheet pan dinner is always a good idea.
Roasted Sheet Pan Lomo Saltado
Sheet Pan Lomo Saltado is a Peruvian classic but with a modern day twist. All you need is one sheet pan to make one of the most delicious dishes you'll eat. A stir-fry of sorts with beef, onion, tomato and fries, and lightly seasoned with red wine vinegar and soy sauce.
Servings: 4
Equipment
- Baking sheet
Ingredients
- 3 tablespoons olive oil divided
- 1 pound beef sirloin cut into strips
- Kosher salt and coarse black pepper
- 1 medium red onion sliced
- 3 small Roma tomatoes cut into large sliced
- 1 Peruvian yellow Aji pepper seeded and sliced
- 3 garlic cloves minced
- 3 cups frozen fries
- 1/3 cup beef stock
- 2 tablespoons soy sauce
- 3 tablespoons red wine vinegar
- 1 tablespoon cornstarch
- 1/3 cup fresh cilantro
Instructions
- Preheat oven to 450°F.
- Drizzle a large heavy-duty sheet pan with 1 tablespoon olive oil. Arrange the beef in a single layer and sprinkle with salt and pepper. Arrange the onions, tomatoes, aji pepper, and garlic on top, in a single layer as well. Drizzle with the remaining 2 tablespoons oil and bake for 15 minutes. Remove the sheet pan from the oven and give it all a gentle toss with a spatula. At this point, if there is too much liquid in the pan, carefully drain as much as possible. Place the fries on top arranging everything in a single layer. Return to the oven and bake until the beef has charred, the veggies have softened and the fries have browned, about 20 to 25 minutes.
- In a small bowl, whisk together the beef stock, soy sauce, vinegar, and cornstarch until smooth. Pour over the beef and vegetables, give it another toss and return to the oven for 5 minutes to thicken. Remove from the oven and top with fresh cilantro. Serve with fluffy rice. Enjoy!
