Peruvian-Style Beef Stir-Fry

Photography: Tango/C. | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Total time 25 minutes
  • Portion size 4 servings



In small bowl, combine oyster sauce, vinegar and soy sauce; season with pepper. Set aside.

In large skillet or wok, heat oil over high heat. Add beef and cook, stirring, until golden brown, 1 to 2 minutes. Transfer to plate; set aside.

Reduce heat to medium-high, add onion, garlic and reserved sauce, and cook, scraping up browned bits from bottom of pan with wooden spoon. Add tomatoes, reserved meat, french fries and green onions, and continue cooking until desired doneness, 2 to 3 minutes. Sprinkle with cilantro. Serve with rice, if desired.

Test Kitchen Tip: This recipe is inspired by lomo saltado, a Peruvian dish with both Latin and Asian flavours. For an authentic taste, add 2 tbsp aji amarillo paste— made from a yellow pepper with a unique and tangy flavour—to the sauce. You can find the paste in Latin American grocery stores.

Nutritional facts PER SERVING: about

  • Iron 2.8 mg
  • Fibre 3 g
  • Sodium 800 mg
  • Sugars 3 g
  • Protein 32 g
  • Calories 420
  • Total fat 21 g
  • Cholesterol 75 mg
  • Saturated fat 4 g
  • Total carbohydrate 25 g
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Lunch & Dinner

Peruvian-Style Beef Stir-Fry