Chef Chandon Clenard Aussie grassfed beef lomo saltado

  • Prep time 0Min
  • Cook time 10Min
  • Technique Sous-vide
  • Meat Beef
  • Cut Flap Meat
  • Serves 0

Aussie grassfed beef lomo saltado


½ lb Australian Tri-Tip, cut into strips
2 tbsp canola oil
½ tsp whole cumin, crushed
½ tsp black pepper, fresh ground
½ tsp kosher sea salt
1 red onion sliced
1 tomato sliced
1 teaspoon minced garlic
1 teaspoon minced ginger
½ lbs Garnet Yams, ¼” sticks
½ lbs Butternut squash ¼” sticks

Stir fry sauce:
2 tbsp soy sauce
½ tsp aji amarillo paste
1 tsp red wine vinegar
2 tsp oyster sauce

For garnish:
Green onion as needed
Cilantro as needed
1 lime


To prep: Preheat oven 375° and bake yams and butternut squash 10 minutes. Combine the ingredients for sauce; oyster sauce, soy sauce, aji amarillo paste, red wine vinegar. Set aside.

To cook: Heat canola oil in skillet or wok over medium to high heat.
 Season the beef strips with cumin, black pepper and salt and stir-fry the beef in skillet, about 30 seconds.
 Followed by the garlic and ginger, stir-fry another 30 seconds (be careful not to let it burn), then add the stir fry sauce. Throw in the onions, and tomatoes, stir-fry about 30 seconds. Finally add the yams and butternut squash, stir-fry for a minute.

To serve: Remove from the heat and mix in the green onion and cilantro. Squeeze lime and serve immediately.