Peruvian Quinoa Bowl with Lomo Saltado-Style Beef

About This Recipe

This bowl takes the flavors of lomo saltado, Peru's signature Chinese-Peruvian stir-fry born from Cantonese immigration to Lima in the late 19th century, and serves them over quinoa instead of the traditional rice-and-fries combination. Saffron has no real place in Peruvian home cooking, so this bowl is built honestly around what actually defines lomo saltado: thin strips of beef seared hard and fast in a scorching hot wok or skillet, tossed with red onion and tomato wedges just until they soften but still hold their shape. The technique that makes or breaks lomo saltado is heat and speed — everything moves through the pan quickly so the beef stays tender and the vegetables stay slightly crisp rather than turning into a stewed mush. A splash of soy sauce and red wine vinegar, added at the very end, is the direct legacy of the dish's Cantonese roots crossed with Peruvian pantry staples. Served over quinoa rather than the traditional white rice and fries, this keeps the same bold, saucy stir-fry flavor in a lighter, grain-bowl format.

Ingredients

Serves 4

• 1 cupquinoa(rinsed)
• 2 cupswater
• 600 gbeef sirloin(cut into thin strips)
• 1 tspfine sea salt
• 0.5 tspblack pepper
• 3 tbspvegetable oil(divided)
• 1 largered onion(sliced into wedges)
• 2tomatoes(cut into wedges)
• 2 clovesgarlic(minced)
• 1aji amarillo paste(1 tbsp, or substitute 1 tsp sriracha)
• 3 tbspsoy sauce
• 1.5 tbspred wine vinegar
• 0.25 cupfresh cilantro(chopped)

Instructions

1. 1

   Cook the quinoa

   Combine quinoa and water in a saucepan. Bring to a boil, reduce heat, cover, and simmer 15 minutes until the water is absorbed and the grains have released their spiral germ. Fluff with a fork.

2. 2

   Season the beef

   Pat beef dry and season with salt and pepper.

3. 3

   Sear the beef

   Heat 2 tablespoons oil in a wok or heavy skillet over the highest heat until nearly smoking. Add beef in a single layer and sear 1-2 minutes, tossing occasionally, until browned but still pink inside. Remove and set aside.

4. 4

   Stir-fry the vegetables

   Add remaining oil to the pan. Add onion and stir-fry 2 minutes until starting to soften but still crisp at the edges. Add garlic and aji amarillo paste, stir-fry 30 seconds.

5. 5

   Combine

   Add tomato wedges, soy sauce and red wine vinegar. Toss quickly over high heat for 1 minute, then return the beef to the pan and toss just until everything is combined and heated through.

   Move fast through this whole stage — the tomatoes should stay in distinct wedges, not collapse into a sauce.

6. 6

   Serve

   Spoon quinoa into bowls and top with the beef stir-fry. Garnish with fresh cilantro.

Variations

• •

  Serve it the traditional way with a side of crispy French fries mixed directly into the stir-fry.

• •

  Swap beef for chicken breast strips for a lighter version, cooking just 1-2 minutes less.

• •

  Add sliced yellow bell pepper along with the onion for more color and sweetness.

Storage

Refrigerate beef and quinoa separately for up to 3 days. Reheat the beef quickly in a hot skillet to avoid overcooking it further; reheat quinoa with a splash of water.

Frequently Asked Questions