Carne salteada is my take on beef stir fry, made with soy sauce, naranja agria, and sazón. It’s a quick and easy dish ready in just 30 minutes!
This recipe is similar to Peruvian lomo saltado and Dominican carne guisada or pepper steak but comes together faster and with fewer ingredients.
This post may contain affiliates. Please see my affiliate notice for details.
You’ll need top sirloin beef steak
I used top sirloin beef steak for this recipe since it’s affordable and stays super tender. You could use flank steak, skirt steak, or shredded steak since these cuts also cook quickly and remain juicy. Top round steak could work too, but it tends to be a bit tough to make sure you use small, thin pieces to make this one work!
Slice the meat against the grain
No matter which meat you use for this carne salteada, always slice against the grain. This breaks up the muscle fibers, making the meat more tender and easier to chew.
Keep the onions and peppers crisp
The goal is to char the vegetables and soak up the marinade’s flavor, but keep the onions and peppers slightly crisp for that perfect bite you get from traditional beef and vegetable stir fry.
Carne Salteada (Beef Stir Fry)
Ingredients
- 1 lb top sirloin beef steak sliced into pieces
- 3 tbsp soy sauce
- 2 tbsp sour orange juice (narnja agria) or lime juice
- 2 cloves garlic mashed
- ½ tsp sazón
- ¼ tsp black pepper
- 1 tbsp oil
- ½ red onion quartered
- ½ red bell pepper quartered
- ¼ green bell pepper quartered
- ¼ yellow bell pepper quartered
Instructions
- In a bowl, mix the soy sauce, sour orange juice, mashed garlic, sazón, and black pepper. Add the beef, toss to coat evenly, and let it marinate for at least 15 minutes or overnight for more flavor.
- Heat a large pan over high heat and add the oil. Once hot, cook the beef in 2-3 batches, depending on the size of your pan, to avoid overcrowding and excess liquid. Spread the beef in a single layer, sear for 2-3 minutes without flipping, then flip and cook for another 2 minutes until browned. Remove from the skillet, reserving the marinade mixture, and set the beef aside.
- Lower the heat to medium high and add the onion and bell peppers to the same pan. Cook for 1-2 minutes, stirring occasionally, until the vegetables are slightly charred but still have some crunch.
- Return the beef to the skillet with the vegetables and stir everything together. Pour in the reserved marinade and cook over high heat for 1-2 minutes, allowing the liquid to reduce slightly while keeping the vegetables crisp.
- Serve the carne salteada fresh off the stove with its juices and pair it with a side of white rice. Buen provecho!
