It’s time for another installment of my favorite ongoing series on the blog, Cheers to the Weekend! A) because it’s the weekend (finally) and B) because it’s been a while since the last one went up and that just won’t do. It’s also time for another much needed sheet pan dinner recipe. If you recall, some of the other sheet pan wonders have been this very first Mediterranean chicken thigh situation, this sausage and peppers number and let us not forget that yes, you most definitely can make Jambalaya on a baking sheet—and guess what, it’s phenomenal. This time around I’m taking my favorite Peruvian dish and giving it that ol’ sheet pan one-two transformation. I’ve been obsessed with Peruvian food ever since my oldest sister dated a Peruvian guy in high school and he introduced us to this great restaurant by his house. That guy is long gone (and I’m kinda happy about it since we have the same name and it was a little weird), but my love for Peruvian cuisine is still going strong. This roasted sheet pan lomo saltado takes a classic dish and gives it a modern twist. It’s like a stir-fry basically, but the best part of it is the french fries in it. I’m a fan for fries in everything and anything. This one takes the cake. I hope you give it a try soon because a sheet pan dinner is always a good idea.
Let’s start with the most important tip of any sheet pan dinner. You NEED a sturdy, restaurant quality baking pan. I like this one from amazon and I use it ALL the time. You don’t want one of those floppy cookie sheets because they’ll warp in the oven and won’t cook evenly. Let’s begin by drizzling the pan with a bit of oil and then placing the beef in a single layer. Season with salt and pepper.
**Note: I’m using beef sirloin that I thinly sliced. You want to arrange the beef in a single layer so that the beef browns evenly.**
Next up, arrange the red onion, tomatoes, aji peppers and garlic. Again, try to arrange the veggies and beef in a single layer as best as possible. Give it all a drizzle with olive oil. This will ensure even browning and nonstick action. Bake for 15 minutes in a preheated 450 degrees F.
**Note: Aji amarillo is a yellow Peruvian pepper that is mild in heat. You can find it in Hispanic food stores, and some grocery stores. If you can’t find it, then you can swap it out for a jalapeño instead!**
Remove the pan from the oven and place the fries on top. I’m just using frozen fries here because this is supposed to be a quick and pain-free meal. Plus fries will hold up better in this dish, since they’re sturdier!
**Tip: Depending on the size of your pan and the amount of moisture in the beef and veggies, there might be some accumulation of liquid in the pan. If this happens, carefully drain out as much of the liquid as you can. Liquid in the pan will prevent the beef and veggies from browning properly.**
Give it all a gentle stir and arrange in a single layer once more. Return the baking pan to the oven and cook until the beef has browned, the veggies have softened and the potatoes are golden, about 20 to 25 minutes.
In a small bowl or measuring cup, whisk together the beef stock, soy sauce, red wine vinegar and cornstarch until smooth. Remove the baking pan from the oven once more and then drizzle the sauce over the meat and veggies. Return the pan to the oven and cook for another 5 minutes so the sauce thickens.
Remove the pan from the oven for the last time, give it all a gentle stir once more and then finish off with a bit of fresh cilantro. You can also give it a quick taste and finish off with a tiny bit of salt and pepper if needed.
I like to serve it with quick and basic fluffy white rice. Maybe even a little of this green Peruvian hot sauce, which I have to disclose I make almost way too much and I can’t get enough of it. It’s ADDICTING, especially over white rice. It’s a great hot sauce that is always present in Peruvian restaurants.
If you want to add a great appetizer to your Peruvian feast, might I recommend to you these incredibly delicious Peruvian Potato a la Huancaina Empanadas. It’s a classic Peruvian appetizer with a twist. You know how much I love a twist.
This recipe is for anyone who doesn’t have that much time or energy to cook after a long work day or worse, work week. All you need is a single sturdy baking sheet. Sheet pan dinners are awesome because they’re a no fuss no mess meal you can whip up in no time. Take a look at some of my past sheet pan recipes if you’re feeling inspired!
- 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
- ⅓ cup beef stock
- 2 tablespoons soy sauce
- 3 tablespoons red wine vinegar
- 1 tablespoon cornstarch
- ⅓ cup fresh cilantro
- 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!