Authentic Peruvian Lomo Saltado Recipe – Perfect for Dinner
Welcome to my recipe article for Lomo Saltado, a delicious Peruvian stir-fry that is sure to impress your taste buds. As someone who has traveled to Peru and tried many traditional dishes, I can confidently say that Lomo Saltado is one of the best. This dish combines the flavors of beef tenderloin, red onions, and diced tomatoes with an irresistible sauce made from soy sauce and rice vinegar, creating a rich and savory taste that you won’t forget.
Peru, known for its diverse cuisine, takes great pride in Lomo Saltado, which is a staple dish in Peru’s chifa cuisine. It’s a fusion of Peruvian and Chinese cooking techniques that originated in the late 19th century when Cantonese immigrants came to Peru looking for work.
Lomo Saltado has become so popular in Peru that it’s now recognized as part of their national heritage. And why wouldn’t it be? After all, its combination of beef, vegetables, and fries served atop a bed of steaming rice make it the perfect comfort food.
Join me on this culinary journey to create an authentic Peruvian Lomo Saltado that will keep you coming back for more!
Why You’ll Love This Recipe
Are you tired of eating the same bland stir-fry recipe over and over again? Look no further than Lomo Saltado, the Peruvian stir-fry recipe that will invigorate your taste buds and bring some variety to your meal rotation.
What sets Lomo Saltado apart from ordinary stir-fries is its unique blend of Peruvian and Chinese flavors. This dish is a product of chifa cuisine, the fusion of Peruvian and Chinese dishes that emerged in Lima in the late 19th century. Lomo Saltado is a classic example of chifa cuisine, featuring marinated beef tenderloin tossed with fries, red onion, and tomatoes in a savory soy sauce and vinegar sauce.
The combination of tender beef, crisp fries, and tangy sauce makes Lomo Saltado a crowd-pleaser. This dish is sure to satisfy any craving for salty, sweet, and savory flavors all in one bite. It’s easy to see why it’s one of the most popular dishes in Peruvian cuisine.
Another reason to love this recipe is its versatility. You can use different cuts of beef such as sirloin steak or skirt steak to fit your preference. Additionally, you can easily make this recipe vegetarian by substituting beef with mushrooms or tofu.
Lastly, Lomo Saltado is also incredibly easy to make at home. With our simple-to-follow instructions and common ingredients such as salt, pepper, garlic, onions, and potatoes readily available at your local grocery store – you can whip up this flavorful dish in no time.
In conclusion, if you’re looking for a delicious new recipe that blends savory flavors with a touch of exoticism – you’ll love Lomo Saltado. Give it a try today!
Ingredient List
Here’s what you’ll need to make Lomo Saltado, a savory and aromatic Peruvian stir-fry recipe that combines juicy slices of beef tenderloin with golden potatoes, red onions, diced tomatoes, and fresh cilantro. The dish is flavored with a delicious sauce made of soy sauce, rice vinegar, garlic, cumin, paprika, ground black pepper, and salt that perfectly blends the ingredients together. So roll up your sleeves and gather the following ingredients:
- 1 pound beef tenderloin, cut into thin slices
- 3 tablespoons canola oil or vegetable oil
- 1 large red onion, sliced
- 2 red potatoes, peeled and cut into long matchsticks
- 2 Roma tomatoes, seeded and cut into thin strips
- 3 garlic cloves, minced
- 1 tablespoon soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon cumin
- 1 teaspoon paprika
- ¼ teaspoon ground black pepper
- ½ teaspoon salt
- ¼ cup fresh cilantro leaves for garnish
Keep in mind that if you want to add your personal touch to the recipe or if you have dietary restrictions or dislikes, you can follow the substitutions and variations section for guidance on alternatives.
The Recipe How-To
After gathering all of the necessary ingredients, it’s time to get started with the delicious and flavorful Lomo Saltado recipe. This dish is a staple in Peruvian cuisine and it’s one of my favorites to make. Here’s how to do it:
Step 1: Prep the Ingredients
- Begin by slicing 1 pound of beef tenderloin into thin strips, about 1/4 inch thick.
- In a small bowl, combine 3 tablespoons of soy sauce, 2 tablespoons of rice vinegar, and a pinch each of ground black pepper, cumin, and salt. Mix well.
- Peel 4 medium-sized potatoes and cut them into french fry-shaped pieces. Set aside.
- Peel and slice 2 large red onions lengthwise (root end to tip) into thin strips.
- Mince 4 cloves of garlic (about 2 teaspoons).
- Chop a handful of fresh cilantro leaves to use as garnish.
Step 2: Cook the Beef
- Heat a large skillet or wok over high heat until it starts to smoke.
- Add 2 tablespoons of canola oil to the pan and swirl to coat the bottom.
- Add the beef strips and stir-fry for about 30 seconds, until browned but still pink inside. Remove from the pan with a slotted spoon and set aside.
Step 3: Stir-Fry the Vegetables
- Add another tablespoon of oil to the same pan over high heat.
- Add the sliced onions and stir-fry for about a minute until they’re slightly golden brown but still crispy.
- Add the minced garlic and stir-fry for another 30 seconds until fragrant.
- Stir in 1 tablespoon of paprika and mix well.
- Add diced tomatoes and stir-fry for another minute.
Step 4: Combine Everything
- Return the cooked beef to the pan with the vegetables, along with any accumulated juices.
- Add the soy sauce mixture and stir everything together quickly and thoroughly.
- Allow it to cook for about a minute more, until the beef is medium rare and coated in the sauce.
- Turn off the heat and add a handful of chopped fresh cilantro leaves.
Step 5: Fry the Potatoes
- In a separate small saucepan, heat vegetable oil on high heat
- Once hot, carefully add sliced potatoes to the oil and fry until crispy then drain excess oil.
Lomo Saltado is a dish that’s traditionally served with white rice and french fries. For added authenticity, you can also use aji amarillo peppers if they’re available in your area. This dish is perfect for family dinners or special occasions, or whenever you have a craving for some delicious Peruvian-style stir-fried beef.
Substitutions and Variations
Looking to spice up your Lomo Saltado recipe? Here are some easy substitutions and variations to add some extra flavor and make it your own!
1. Swap the Beef: While this recipe calls for beef tenderloin or skirt steak, you can easily sub it out with chicken or tofu for a vegetarian option.
2. Change up the Vegetables: Add a bit of color to your stir fry by including vegetables like bell peppers or green beans. You can also incorporate shredded carrots or zucchini for an even healthier option.
3. Sub in Sweet Potatoes: If you want to switch up the potato component, try using sweet potatoes instead of white potatoes. They’ll add a bit of sweetness to the dish and provide more nutrients.
4. Experiment with Spices: Don’t be afraid to explore different spices that will complement the traditional paprika, cumin, and garlic used in this recipe. Try adding red pepper flakes for some heat or using smoked paprika for a deeper flavor profile.
5. Add Some Heat: For a spicier kick, add some diced jalapeños or aji amarillo paste to the dish during cooking.
Regardless of what you choose, these substitutions and variations will help you create a unique and flavorful Lomo Saltado dish that works for any palate!
Serving and Pairing
Welcome to the final stretch of this delicious culinary journey! Now that you have mastered the art of creating a tender, juicy and flavor-packed Lomo Saltado, it’s time to think about the best ways to serve and pair it for an unforgettable dining experience.
Traditionally, Lomo Saltado is served over a bed of white rice, which pairs perfectly with the savory beef stir fry. You can cook the rice in plain water or enhance its flavor with a dash of salt or a sprinkle of cilantro.
Another classic way to serve Lomo Saltado is with crispy french fries (Papa Frita). In fact, many Peruvian restaurants will add a generous layer of fries on top of the stir fry for an extra carb-loaded treat. If you decide to go this route, make sure your fries are crispy and well-seasoned with salt and paprika.
For a healthier option, you can also try serving Lomo Saltado with steamed vegetables like broccoli, carrots or green beans. The bright colors and fresh flavors of these veggies will create a beautiful contrast with the bold spices and tender beef.
To elevate your food pairing game even further, consider adding a small side dish of Aji Amarillo sauce on the side. This spicy and tangy yellow pepper sauce is a staple condiment in Peruvian cuisine and will add an extra kick to every bite.
Finally, don’t forget to pair your Lomo Saltado with a refreshing beverage that can balance out the rich flavors of the dish. A crisp Pilsner beer, a glass of fruity red wine or even a refreshing cocktail like Pisco Sour can all work wonders.
Now you’re ready to impress your guests, family or even yourself with your culinary prowess! Go forth and enjoy this delicious Peruvian masterpiece.
Make-Ahead, Storing and Reheating
To make your life easier, Lomo Saltado can be prepared ahead of time and reheated for a quick and easy dinner. When making the dish in advance, simply cook the ingredients separately and store them in airtight containers in the fridge. Remember to keep the french fries-, if used in this recipe- separate from the beef mixture to avoid soggy fries later on.
When you are ready to serve, heat up a skillet or wok over medium-high heat with a drizzle of canola oil. Once it’s hot, add first the meat mixture, then the tomatoes and onions. Cook for about 1 to 2 minutes or until slightly warmed through.
Once you’ve heated up those ingredients on high heat, make sure you add in cilantro before serving to add some freshness into the dish.
If you’re looking to enjoy leftovers another day, this dish is also great for storing. Simply transfer leftovers into an airtight container and refrigerate within two hours of cooking. This dish will keep well in the fridge for up to three days. Reheat it on low heat with an even drizzle of olive oil or soy sauce to help retain moisture and prevent sticking.
If you have extra rice from putting together the side of your dish, it’s best to store it separately from the main beef mixture from lomo saltado. This will prevent it from getting overly soggy as rice tends to absorb liquid quickly.
Overall, Lomo Saltado is a great dish that keeps well for next-day enjoyment or weeksnight dinner that can easily be put together with minimal effort.
Tips for Perfect Results
To achieve the perfect Lomo Saltado, it’s important to pay attention to a few details. Here are a few tips to help you get your dish right on the first try:
1. Cut the beef into thin slices:
When preparing Lomo Saltado, the key is to slice the meat very thinly against the grain. This allows it to cook quickly and helps keep it tender. Using a sharp knife, cut the beef into thin slices about an inch long.
2. Use high heat:
For the perfect stir-fry, use a large wok or skillet over high heat. You want your ingredients to cook quickly, which helps them retain some crispness and keeps the flavors bright.
3. Don’t overcrowd the pan:
When cooking Lomo Saltado, make sure not to overcrowd your pan. Too many ingredients will cause your pan temperature to decrease, resulting in steaming instead of frying. If necessary, cook in batches or use two pans.
4. Add soy sauce and vinegar at the end:
To preserve the flavor of soy sauce and vinegar, add them towards the end of cooking instead of at the beginning. This helps ensure that they don’t break down or become overly absorbed.
5. Use fresh cilantro:
Fresh cilantro adds a pleasant aroma and bright flavor to this dish, so it’s essential to use it as a garnish at the end of cooking for an authentic taste.
6. Serve with french fries:
Lomo Saltado is traditionally served with french fries, which offer a fun contrast of textures while soaking up some of the delicious juices from your stir-fry.
By following these tips, you’ll be well on your way to perfecting your Lomo Saltado recipe and impressing your dinner guests with this delicious Peruvian stir-fry!
FAQ
Now that you have learned all about this delicious Lomo Saltado recipe, it’s time to answer some of the most common questions about it. From ingredient substitutions to reheating tips, here are the frequently asked questions for making this Peruvian stir-fry recipe at home. Let’s get started!
What cut of meat is Lomo?
The term “Lomo” in Spanish refers to tenderloin, however, the specific type of tenderloin can vary depending on the country and meat type. In Spain, beef tenderloin is commonly referred to as “Lomo,” while pork tenderloin may go by names such as “lomo de cerdo,” “lomo ibérico,” “lomo de embuchado,” or “lomo cebón,” which refers to tenderloin that has been fed on barley.
What are Peruvian fries made of?
For this recipe, we’ll need cassava, oil, water, and salt.
What does Lomo mean in Peruvian?
In Peru, lomo saltado is a common dish found in chifas, which are Chinese restaurants in the country. The term “lomo saltado” translates directly from Spanish to English as “stir-fried beef.” Interestingly, this popular Peruvian dish bears a striking resemblance to the Cantonese-style stir-fried beef that can be found in Chinese restaurants in New York or Jamaica.
What meat is Lomo Saltado made of?
If you’re planning to prepare lomo saltado, it’s worth considering which cut of meat to use. Options like tenderloin (or filet mignon), sirloin, and strip steak are all great choices for this dish. The tenderloin is undoubtedly the most tender option, but it can be expensive and lacks the bold flavor of other cuts.
Bottom Line
In conclusion, Lomo Saltado is a sensational dish that offers an explosion of flavors in your mouth. It is an exceptional blend of Peruvian and chifa cuisines that will undoubtedly satisfy your taste buds. Using just a few simple ingredients and easy-to-follow instructions, you can create this traditional Peruvian dish in your own home.
By using beef tenderloin or skirt steak, fresh vegetables like red onion and diced tomatoes, in combination with flavorful spices like soy sauce, vinegar, cumin, and paprika, you can make a delicious stir-fry that is sure to leave an impression on anyone who tries it. Furthermore, this recipe is versatile and allows for endless substitutions and variations so you can easily customize it to your personal preferences.
So why not take a break from your regular meal routine tonight and step into the world of Peruvian cuisine with Lomo Saltado? Prepare this dish for yourself, your friends or family, and show them your culinary skills. I guarantee you won’t be disappointed – it’s not every day we get to experience such an incredible fusion of flavors!
Lomo Saltado, Peruvian Stir-Fry Recipe
Ingredients
Marinade
- 1 1/2 tablespoons crushed garlic
- 1/2 teaspoon salt
- 2 teaspoons cumin
- 1 1/2 teaspoons ground black pepper
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons canola oil
Stir-Fry
- 1 1/2 lbs beef tenderloin, cut into strips (or some other tender steak)
- 2 medium red onions, cut into strips
- 1 (15 ounce) can diced tomatoes, drained
- salt & pepper, to taste
- 1 -2 jalapeno pepper, cut into strips
- 1/4 cup fresh cilantro
- 4 potatoes, peeled & cut into strips
- 1/2-1 teaspoon paprika
- canola oil, for frying
Instructions
- Make a paste by combining the garlic & salt. Whisk together the garlic paste, rice vinegar, soy sauce, canola oil, cumin, & ground black pepper.
- Place the steak in one bowl & the onions in another. Divide the marinade between the 2 bowls & let set in the refrigerator for at least an hour.
- Pour a small amount of oil in a wok & turn on medium heat. Once the oil is hot add the steak with marinade & cook until brown. Add the tomato & simmer for a few minutes.
- Add the jalapeño, cilantro, & onions with marinade to the wok, slowly stirring until well blended. Simmer for 5 more minutes.
- As the ingredients are cooking in the wok, sprinkle the potatoes with paprika & fry in a separate pan. Once done add to the other ingredients.
- Serve with a dish of white rice.
Add Your Own Notes
Nutrition
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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.