Discover the Rich and Savory Lomo Saltado Recipe
My dear friends and fellow cooking enthusiasts, today I bring a recipe that will transport you to the beautiful and exotic land of Peru with one single bite. I am talking about the famous Lomo Saltado – a delicious stir-fry dish that combines the best of Peruvian and Chinese cuisine.
The history of Lomo Saltado is a beautiful and intriguing one. It dates back to the mid-19th century, when thousands of Chinese immigrants arrived in Lima, Peru, in search of a better life. They brought their culinary traditions with them and combined them with local Peruvian ingredients to create unique and exciting dishes. And thus, Lomo Saltado was born – a flavorful and hearty dish that became an instant hit among locals and tourists alike.
Today, Lomo Saltado is considered one of the most delicious and emblematic dishes of Peruvian cuisine. Its succulent slices of beef are coupled with crispy French fries, juicy tomatoes, sweet red onions, and colorful bell peppers, all dressed with a savory soy sauce-based sauce. It is a perfect marriage of flavors and textures that will make your taste buds dance with joy.
But don’t take my word for it; try it for yourself! Follow my step-by-step instructions on how to make the perfect Lomo Saltado at home. I assure you that this recipe will become a staple in your kitchen, loved by everyone who has the pleasure of trying it. So let’s get started on this culinary adventure together!
Why You’ll Love This Recipe
Ah, my friends, let me tell you about the sensational delicacy that is Lomo Saltado! This Peruvian-style beef and potato stir fry will have you hooked from the very first bite. Here’s why you’ll love this recipe:
Firstly, it’s bursting with flavor! The tender sliced steak is marinated in a savory mixture of soy sauce, vinegar, and red wine vinegar, and then stir-fried along with crispy french fries, juicy tomatoes, and onions until everything is cooked to perfection. The combination of these ingredients produces a robust savory flavor that will have your taste buds tingling with excitement.
Secondly, it’s versatile: it can be served with a variety of sides such as white rice or even a light beer to wash it down. The possibilities are endless.
Thirdly, it’s a fusion of cuisines: A Chinese-Peruvian creation, also known as “Chifa,” which combines the best of both cultures into one single dish. An authentic Peruvian dish that has gained worldwide popularity thanks to its unique blend of flavors.
Lastly, it’s an uncomplicated and straightforward recipe that doesn’t require any fancy techniques or specialized equipment. You can whip up this fantastic meal in just under an hour, but your family and guests will think you spent hours preparing it.
Believe me when I say there is no other dish that can compare to the deliciousness of lomo saltado. Once you try this recipe for yourself, I guarantee that it’s going to become one of your new favorite go-to dishes!
Ingredient List
Here are the ingredients to prepare this delicious Peruvian dish, Lomo Saltado.
- 1 pound sirloin steak, thinly sliced
- 2-3 russet potatoes (1-inch thick slices)
- 1 red onion, thinly sliced
- 1 bell pepper, thinly sliced
- 2 garlic cloves, chopped
- 2 tomatoes, cut into wedges
- A handful of fresh parsley leaves, chopped
- French fries (homemade or store-bought)
- Soy sauce
- Beer
- Red wine vinegar
- Vinegar (preferably apple cider vinegar)
This ingredient list may look extensive but most of these common ingredients can be found in your pantry or local grocery store. Do not substitute the soy sauce as it’s a key flavor enhancer in this dish. The red wine vinegar and vinegar balanced with the beer creates the perfect acidic combo that takes this dish to another level!
The Recipe How-To
Ingredients:
- 1 pound of sirloin steak, cut into thin, 1-2 inch slices
- Salt and pepper
- 2 tablespoons of vegetable oil
- 1 red onion, sliced into thick strips
- 2 garlic cloves, minced
- 2 tablespoons of soy sauce
- 1 tablespoon of vinegar
- 1 tablespoon of red wine vinegar
- 3 Peruvian yellow chili peppers, seeded and finely chopped (optional)
- 2 medium tomatoes, sliced into thick wedges
- 1 yellow bell pepper, sliced into thick strips
- French fries or fried potatoes
- Fresh parsley leaves, chopped
Instructions
- Season the beef with salt and pepper.
- Heat up a large skillet over high heat until very hot.
- Add the vegetable oil to the skillet and let it heat up for a few seconds.
- Add the beef strips in batches (be careful not to overcrowd the pan) and cook for about 2 minutes per side or until browned but still slightly pink inside. Repeat with remaining beef.
- Remove the beef from the skillet and set aside.
- Add the onions and garlic to the same skillet and sauté for about 2 minutes or until softened.
- Add soy sauce, vinegar, red wine vinegar, and chili peppers (if using) to the skillet and stir well.
- Return the beef to the skillet and add tomatoes and bell pepper strips.
- Stir fry for about another minute so that all ingredients are evenly mixed.
- Serve immediately on a bed of white rice along with French fries or fried potatoes on top.
- Garnish with chopped parsley.
Enjoy your delicious Lomo Saltado!
Substitutions and Variations
Lomo saltado is a traditional Peruvian dish that is known for its unique blend of flavors and textures. However, for those who are looking to switch things up in their recipe, there are several substitutions and variations that can be made.
Instead of beef, you can use other meats such as chicken or even tofu for a vegetarian option. If you prefer a leaner cut of meat, filet mignon can be used in place of sirloin steak.
For those who want a twist on the classic dish, adding aji amarillo (Peruvian yellow chili) can add heat and depth to the flavor profile. Additionally, substituting French fries with rice is also common in some variations of the dish.
If you want to make a healthier version of lomo saltado, reducing the amount of soy sauce in the recipe can help lower sodium levels. Optionally, you can use low-sodium soy sauce or salt substitutes to keep the traditional taste but with less sodium.
When it comes to vegetables, bell peppers and red onions are commonly used in lomo saltado’s preparation. If you crave more vegetables in your diet, try adding mushrooms or other vegetables such as eggplants and zucchini to enhance the nutritional content, texture and flavor of the dish.
To elevate your plating game, instead of serving lomo saltado on top of white rice, pair this dish with quinoa or brown rice to make it even more healthful.
Regardless of whether one follows the traditional recipe or chooses to experiment with different variations and substitutions, Lomo Saltado is an infinitely customizable dish that will delight both beginner cooks and seasoned chefs.
Serving and Pairing
Lomo Saltado is a beloved Peruvian dish that brings a burst of flavors and textures to the table. Its hearty nature makes it perfect for lunch or dinner, and the versatility offers plenty of possibilities for pairing.
Serve Lomo Saltado hot with a fragrant pile of white rice or crispy French fries. For an added pop of color and freshness, sprinkle some fresh parsley leaves on top. The rice works as a perfect canvas to absorb all the bold flavors of the dish, while the French fries add an extra crunch that complements the tender beef.
To balance out the flavors and textures, consider pairing it with a light beer or red wine vinegar. The acidity of these drinks enhances the meaty flavor, while also cleansing the palate between bites.
Lomo Saltado also pairs well with other vegetable dishes such as roasted carrots and garlicky green beans. A simple salad with sliced tomatoes and bell pepper could add more freshness to your meal without clashing with the dish’s bold profile.
Overall, Lomo Saltado is a versatile dish that can adapt to any mealtime or occasion. Experiment with different pairings to discover your favorite way to enjoy this classic Peruvian recipe.
Make-Ahead, Storing and Reheating
After indulging in a delicious serving of Lomo Saltado, it’s quite possible to have leftovers. Luckily, this Peruvian classic is perfect for storing and reheating.
If you plan on preparing Lomo Saltado ahead of time, follow the recipe as normal and let the dish cool to room temperature before storing. I recommend using an airtight container to maintain the quality of the ingredients. Refrigerate immediately and store for up to 3 days.
When ready to reheat, there are a few different methods that work well. You can use a microwave-safe dish and heat in 1-minute increments until the desired temperature is reached. However, be careful not to overheat as it may dry out the dish. Alternatively, you can reheat on your stovetop by placing the dish in a skillet over low heat for several minutes.
It’s important to note that the potatoes and beef may not retain their original texture after reheating, but the taste will remain remarkably delicious! You can also consider pairing your leftover Lomo Saltado with delicious sides such as white rice or French fries to enhance your leftovers meal.
Pro tip: Preheating your oven to 400°F and lightly coating a baking sheet with cooking spray is another option for reheating this classic dish. Place the leftovers on the baking sheet and cover with aluminum foil. Bake in the preheated oven for about 15-20 minutes or until heated through. This method helps retain much of its original texture while also providing a crispy edge to fried potatoes.
Tips for Perfect Results
Here are some tips that will ensure you get the best possible results when making Lomo Saltado:
Firstly, the potatoes should be crispy and not soggy. To achieve this, cut them into uniform, thin slices and fry them in oil until they are golden brown. After frying, allow them to drain on paper towels before adding them to the stir fry.
Secondly, choosing the right cut of beef is essential for a delicious Lomo Saltado. While sirloin steak or filet mignon are considered the best cuts for this recipe, you can also use other cuts of meat. Regardless of which cut you choose, make sure to slice it very thinly against the grain.
Thirdly, controlling the heat of the skillet is important when stir-frying to prevent overcooking or undercooking the ingredients. Cook each ingredient separately over high heat and then combine all ingredients in the skillet at the end of the preparation process.
Fourthly, marinating your beef in advance will help to tenderize it and add flavor. You can use a mixture of red wine vinegar and soy sauce as well as your choice of spices for this purpose.
Finally, don’t forget to add fresh herbs such as parsley leaves at the end of cooking to enhance the flavor and add color to your dish.
By following these tips, you’ll be able to create a tender and flavorful Lomo Saltado that will impress your guests and satisfy your cravings for an authentic Peruvian dish!
FAQ
Now that you have all the information and instructions for making a delicious Lomo Saltado dish, it’s time to address some of the most common questions that may arise when preparing this Peruvian-style meat stir fry. From ingredient substitutes to cooking methods, this FAQ section will provide answers to frequently asked questions to help you achieve perfect results every time you make this flavorful dish. So let’s dive into some of the most pressing concerns below.
What does Lomo mean in Peruvian?
The popular dish known as lomo saltado is commonly found in Chinese restaurants in Peru, which are locally referred to as chifas. In essence, it is a stir-fried beef dish that is comparable to the Cantonese-style stir-fried beef found in Jamaican or New York restaurants. The term “lomo saltado” directly translates to stir-fried beef in Spanish.
What cut of meat is Lomo?
In Spain, the term ‘Lomo’ is used to refer to tenderloin, but only when it comes to beef. When it comes to pork, tenderloin goes by various names such as ‘lomo de cerdo’, ‘lomo ibérico’, ‘lomo de embuchado’ and ‘lomo cebón’, which refer to the type of pork used or the way it has been fed.
What meat is Lomo Saltado made of?
When preparing lomo saltado, it is important to select appropriate cuts of steak. Some recommended options are tenderloin, sirloin, and strip steak. While the tenderloin is the most tender choice, it can be costly and lacks intense flavor compared to the other choices available.
Is Lomo Saltado a mixture of peruvian food and thai food?
One of the most loved dishes in Peru is Lomo Saltado, which is a combination of beef, onions, tomatoes, aji Amarillo paste and soy sauce, all stir-fried in a large pan or wok. This dish has a unique origin, as it is a fusion of Chinese and Peruvian cuisine, making it a popular Chifa dish.
Bottom Line
In conclusion, Lomo Saltado is a delicious and easy-to-make dish that brings a unique and flavorful blend of Peruvian and Chinese cuisine to your dining table. With its succulent strips of beef, crispy French fries, and colorful mix of vegetables and spices, Lomo Saltado is a dish that will satisfy any palate.
Whether you’re cooking for yourself, a family dinner or an intimate get-together with friends, Lomo Saltado is sure to impress. So why not try something new today? Whip up a batch of Lomo Saltado and savor the taste of Peru in your very own kitchen.
With this recipe article and helpful tips, you’ll be able to make the perfect Lomo Saltado each time you crave it. Feel free to experiment with different substitutions and variations to create your own unique spin on this classic dish.
So go ahead and give this recipe a try. I promise you won’t be disappointed. Buen provecho!
Lomo Saltado (Beef and Potatoes Peruvian Style) Recipe
Ingredients
- 12 ounces rib eye steaks
- salt & freshly ground black pepper
- garlic, to taste
- 1/8 cup vegetable oil
- 1/4 medium red onion, thinly sliced
- 1/2 bell pepper, diced (red, yellow or green)
- 1/4 medium tomatoes, sliced
- 4 teaspoons vinegar or 4 teaspoons red wine vinegar
- 1 teaspoon soy sauce
- 2 ounces beer
- 1/4 cup fresh parsley leaves, chopped
- 1/4 lb freshly made French fries, precooked and hot
- steamed white rice, for serving
Instructions
- Cut the steak in pieces 1/4x2 inches in length. Season the steak with salt, pepper and garlic, to taste.
- Add 1/8 cup of vegetable oil to a medium skillet over medium heat. Once the oil is hot, add the rib-eye. After the meat has browned, add the onions along with the bell pepper and cook until they soften. Add the tomato, vinegar and the soy sauce. Pour in the beer and simmer until the vegetables are cooked through. Remove the beef mixture to a serving plate and top with the fries. Garnish with parsley and serve with white rice.
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Dora
Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.