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.
Ingredients
- 3 tablespoons olive oil divided
- 1 pound beef sirloin cut into strips
- salt and 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 degrees 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!