This lomo saltado stir fry recipe has all the vibrant South American flavors necessary to transport you via your tastebuds to lively Peru. This traditional Peruvian dish has its roots in the popular Peruvian-Chinese cuisine known as chifa. The word saltado means stir fry, a widely recognized Chinese cooking technique. This particular fusion of cuisine comes from the mass influx of Chinese immigrants that made their way to Peru during the mid to late 1800’s.

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These Chinese immigrants came seeking work, and many found their way as cooks, bringing their traditional cooking techniques with them. The cooking styles began to merge and as Chinese style meals were prepared using Peruvian ingredients, dishes like lomo saltado were born. If you have Braggs Liquid Aminos on hand, I’ve found that it’s a great flavor match for soy sauce with added health benefits and decreased sodium.

However, you can certainly use regular soy sauce instead. The same goes for the bison tallow - use any high heat cooking oil you have on hand. The tallow adds rich flavor and nutrients to anything you cook with it.

If you don’t have access to aji amarillo paste, creating a substitution is easy. Simply use serrano peppers, cut in half with the insides removed (take care to wear gloves or wash your hands thoroughly a few times after handling the peppers). Cook the peppers in not quite boiling water for about 6 minutes, then remove the skins.

Place in a blender with two tablespoons of water and blend until smooth. There you have it! Serrano pepper paste. Although not quite as hot as aji amarillos, they’re the closest thing to a flavor match. If you have access to whole, fresh aji amarillos, you can make a paste from them the same way.

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Pasture Raised New Mexican Beef

Our grass-fed & finished beef is raised essentially wild on a beautiful 20,000 acre ranch here in New Mexico. The cows roam freely as far as the eye can see with extremely minimal handling. For those familiar with New Mexico, it might sound surprising that there’s so much lush green grass for them to graze on. These fields are naturally irrigated by a sparkling river flowing with ice-melt from the Sangre de Cristo mountains. As you might guess, this means the grass is incredibly pure and nutritious.

Sourced With Care Every Step Of The Way

Our cattle enjoy the shade of large trees, blue sunny skies and direct access to this river. People tell us all the time that they stopped eating beef because it was too difficult to find a truly reliable source. We felt the same way, until we began sourcing from this farm. We started stocking beef due to popular demand from customers who wanted to eat this meat with the knowledge that it’s impeccably sourced.

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We work exclusively with masterful local butchers. Our beef is cut by Amish butchers who have been practicing their craft for generations. Five people work on one animal at a time and the utmost care and precision is put into each cut of meat. Everything is pressure sealed immediately after butchering and flash frozen at the peak of freshness. Every order is hand packed at our warehouse in Santa Fe and shipped in reusable coolers with dry ice, straight to your door.

Ingredients:

• 2 tablespoons bison tallow, divided
• 1 pound grass fed top sirloin steak, cut into strips against the grain
• Sea salt and freshly ground black pepper to taste
• ½ medium red onion, sliced thin
• 1 medium tomato, sliced
• 2 cloves garlic, minced
• 1 tablespoon aji amarillo paste (or substitute serrano peppers)
• 2 tablespoons Braggs liquid aminos
• 1 tablespoon white vinegar
• 1 tablespoon fresh cilantro, finely chopped

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Instructions:

1. Heat one tablespoon of the bison tallow in a large cast iron skillet over medium-high heat. Add in the sliced sirloin steak. Season generously with sea salt and freshly ground black pepper. Sauté until brown and seared, about 4 minutes. Remove from the pan and set aside.
2. Heat the rest of the bison tallow in the skillet. Add in the sliced red onion and cook until tender, fragrant and browned - approximately five minutes. Add in the tomato, garlic and aji amarillo paste. Cook for approximately 5 more minutes, until the tomatoes are softened but not mushy.
3. Add in the Braggs liquid aminos (or soy sauce) and white vinegar to the skillet. Stir to combine and let the sauce cook for about another minute.
4. Add the cooked sirloin steak back into the pan, along with the fresh cilantro. Stir to combine. Serve immediately, over white rice or with fried potatoes if desired.