Delicious Lomo Saltado recipe to satisfy your cravings
Are you craving a dish that’s both savory and satisfying? Look no further than Lomo Saltado, a delicious Peruvian stir-fry dish that will have your taste buds begging for more. This hearty meal combines marinated steak and vegetables with spices and french fries, creating a flavor explosion you won’t soon forget.
At first glance, the ingredient list may seem daunting, but don’t let that intimidate you! Once you’ve gathered everything you need, this recipe is actually easy to prepare. And the end result? A dish that’s traditional and authentic, perfect for impressing your dinner guests or just treating yourself to a gourmet meal.
Whether you’re a meat lover or a vegan, Lomo Saltado can be easily customized to fit your dietary preferences. And if you’re new to Peruvian cuisine, this recipe is an excellent introduction to the flavors and techniques used in this vibrant South American cuisine.
In this article, I will guide you through the recipe step-by-step, giving you tips along the way to ensure perfect results every time. So roll up your sleeves and get ready to make some mouthwatering Lomo Saltado. Are you ready? Let’s go!
Why You’ll Love This Recipe
Folks, listen up! If you are craving a hearty and flavorful meal that is a perfect combination of Peruvian and American cuisines, you must try my Lomo Saltado recipe. Trust me; it is a meal that will have your taste buds dancing!
So, what exactly is Lomo Saltado? It’s quite simple – it’s a beef stir fry dish that is seasoned with soy sauce, vinegar, and ground cumin. But what makes this dish stand out is the use of french fries, which are tossed in with the meat and vegetables. Yes, you read that right – french fries in a stir fry dish! The result is a crunchy, savory flavor explosion that will leave you wanting more.
Not only does this dish have a unique culinary twist, but it’s also easy to make. You can cook this up on any weeknight or weekend. All you need are some readily available ingredients like beef tenderloin, plum tomatoes, garlic cloves, and red onions to get started. The recipe has been passed down for generations- So it’s not only tasty but also traditional.
Moreover, this recipe isn’t just for beef lovers. You can easily swap out the meat for chicken or shrimp for a lighter alternative or even make it vegan by using seitan or tempeh instead. And don’t forget to pair it with some fluffy white rice to soak up all those delicious juices!
In summary, I promise that you’ll love this classic Peruvian-American fusion recipe because of its uniqueness and flavorsome delight. So why not give it a try? Trust me; your senses will thank you!
Ingredient List
Let’s get ready to cook! Here are the ingredients necessary to make this delicious Lomo Saltado recipe:
Meat:
- 1 pound beef tenderloin or skirt steak, cut into strips of 2-inch width and 3 inches length
- Black pepper
- ½ tablespoon of ground cumin
- 3 garlic cloves, finely chopped
Vegetables:
- 1 large red onion, peeled and sliced into wedges
- 2 plum tomatoes, cut into wedges
French Fries:
- Vegetable oil for frying (enough for deep-frying)
- French fries (store-bought or homemade)
Sauce:
- 2 tablespoons of vegetable oil
- 3 tablespoons of soy sauce
- 3 tablespoons of vinegar
Make sure you have all these ingredients on hand so you can prepare this dish with ease.
The Recipe How-To
To make this Lomo Saltado Peruvian style beef stir fry dish, the first thing you want to do is prepare all of your ingredients, which include:
- 1 pound beef tenderloin or skirt steak, sliced into 2-inch strips
- 3 tablespoons vegetable oil
- 1 large red onion, sliced into thin strips
- 4 garlic cloves, minced
- 4 plum tomatoes, sliced into wedges
- Salt and pepper to taste
- 2 tablespoons soy sauce
- ½ tablespoon ground cumin
- 2 tablespoons white vinegar
Once everything is ready, heat the vegetable oil in a large skillet over high heat. Add the meat and cook for about two to three minutes until browned on all sides. Remove the meat from the pan and set aside.
Using the same pan, add the red onions and stir-fry for one minute. Then add the garlic and cook for another minute. Add the tomatoes and sauté for about two minutes until they begin to soften.
Next, return the meat to the pan and season with salt and pepper. Add the soy sauce and ground cumin, mix well, and continue stirring for an additional minute. Finally, add the vinegar and stir-fry for another minute until everything is evenly coated.
Your Lomo Saltado is now ready! Serve it hot with white rice or French fries on the side, as is tradition in Peru.
Substitutions and Variations
There are many possible substitutions and variations to this classic Lomo Saltado recipe that you can try to create your own unique twist on this traditional Peruvian stir fry. Here are some ideas:
1. Vegetable Lomo Saltado: For a vegan or vegetarian version, you can substitute the beef tenderloin with seitan or tofu, and stir fry with your favorite vegetables, such as bell peppers, mushrooms, zucchini, and onions. Use soy sauce or tamari instead of fish sauce for a plant-based alternative.
2. Chicken Lomo Saltado: If you prefer chicken over beef, you can swap the beef tenderloin for boneless, skinless chicken breast or thighs, and cook them in a similar way. Chicken tends to cook faster than beef, so adjust the cooking time accordingly.
3. Shrimp Lomo Saltado: To add some seafood flavor to your Lomo Saltado, you can use deveined, peeled shrimp instead of beef. Add them to the pan after cooking the onions and tomatoes, and stir-fry until the shrimp turn pink and opaque.
4. Potatoes: Some versions of Lomo Saltado include French fries as an ingredient in the dish itself. You can also serve them on the side as a traditional accompaniment to this hearty stir fry.
5. Rice: Another common side dish for Lomo Saltado is white rice, which helps soak up the flavorful sauce and provides a contrast in texture.
6. Heat Level: If you like your food spicy, you can add chopped chili peppers or hot sauce to the marinade or stir fry. Conversely, if you prefer milder flavors, adjust the amount of garlic and spices in the recipe accordingly.
7. Beef Cuts: While tenderloin is traditionally used for Lomo Saltado in Peru, you can use other cuts of beef that are suitable for stir-frying, such as sirloin steak, flank steak, or skirt steak. Just make sure to slice them thinly against the grain for optimal tenderness.
Remember, cooking is about experimentation and personal preference, so feel free to adapt this recipe to your taste and ingredients on hand.
Serving and Pairing
When it comes to serving and pairing lomo saltado, simplicity is key. The dish speaks for itself and doesn’t need any extravagant accompaniments. I recommend serving it with a side of white rice or crispy French fries, as is traditionally done in Peru.
The contrasting textures of the soft beef and vegetables with the crispy potatoes make for a mouthwatering experience. The tomatoes and red onions add a slightly sweet and acidic touch that complements the soy sauce and vinegar in the marinade perfectly.
For beverage pairings, I suggest sticking to light and refreshing options like a chilled pisco sour or a cold beer. These drinks cut through the richness of the beef and bring out the full flavors of the dish.
If you’re looking to add more vegetables to your meal, you can also serve lomo saltado with a simple salad of mixed greens dressed with lime juice and olive oil.
Overall, keep it simple and let the flavors of the dish take center stage. Trust me, one taste of this authentic Peruvian stir fry and you’ll be transported to the bustling streets of Lima.
Make-Ahead, Storing and Reheating
After spending time in the kitchen crafting a delicious lomo saltado dish, you’ll want to know how to properly store and reheat any leftovers. Luckily, this meal can be reheated without losing any of its sumptuous flavor. However, reheating it may cause the potatoes and beef to get a bit softer.
Ideally, if you plan on making this ahead of time, split the ingredients into two separate containers: one for the stir-fry and another for the french fries. The french fries should be stored within an airtight container to keep them fresh and crispy.
If you’re going to make this ahead of time, cook up all the components separately, let them cool off, and store each part in its respective container in the fridge. When it’s time to serve, give everything a good toss-up in a hot pan.
When properly stored in an airtight container in the refrigerator, Lomo Saltado can stay fresh for up to 3-4 days. When reheating, place all the ingredients back into a skillet or wok over medium heat and toss until everything is warmed through.
The lomo saltado dish retains its rich aroma and taste even after being frozen. Once ready to eat again, defrost overnight in the refrigerator before reheating it in a hot pan until steaming hot.
Tips for Perfect Results
If you want to achieve a perfect lomo saltado that is bursting with flavors, then read carefully these tips that will make your dish stand out.
Firstly, use the correct cut of beef. Always choose beef tenderloin or flank steak for optimal results. Avoid using tough cuts, as they will not cook evenly and could result in a chewy texture. Once you’ve chosen your cut, slice it thinly across the grain to ensure that it is tender when stir-fried.
Secondly, marinate the beef with soy sauce, vinegar, and ground cumin for at least 30 minutes or overnight if you have time. The acids in the marinade will break down the fibers of the beef and allow the flavors to penetrate deeply.
Thirdly, make sure your pan or wok is hot before adding in the beef. A hot pan will sear the beef and create a delicious crust on the outside while keeping it tender on the inside.
Fourthly, do not overcook the vegetables. Remember, this dish is a stir-fry, so it is important to keep some crunch in your ingredients. Red onions and plum tomatoes should be just slightly cooked while still retaining their color.
Fifthly, always add potatoes as a side dish – this traditional ingredient complements perfectly with lomo saltado. To make crispy fries use frozen pre-cut potatoes and fry them twice to get crispier fries.
Lastly, serve Lomo Saltado immediately with a side of white rice for an authentic Peruvian experience. Enjoy this traditional dish in its true form!
FAQ
Now that we have reviewed the different steps to prepare this delicious Lomo Saltado recipe, let’s dive into some frequently asked questions to help you achieve perfection in your dish. These questions provide insights and additional tips that might interest you, from how to adjust the dish’s spice level to ways of using different ingredients or cuts of beef for the recipe. So without further ado, let us get started with these FAQ’s.
What cut of meat is Lomo?
In Spain, the word “Lomo” refers to tenderloin, but it’s important to note that this can apply to both beef and pork. However, depending on the type of pork, different names are used such as ‘lomo de cerdo’, ‘lomo ibérico’, ‘lomo de embuchado’ or ‘lomo cebón’. These names indicate the specific type of pork tenderloin being used, such as whether it was fattened on barley or other feed.
What does Lomo Saltado consist of?
Lomo Saltado, a popular Peruvian beef stir-fry, calls for marinated sirloin strips, soy sauce, spices, and a touch of vinegar. For the classic version, toss in onions, tomatoes, and potatoes. With its simplicity, this dish allows you to indulge in Peruvian cuisine in a snap.
What meat is Lomo Saltado made of?
To make a delicious lomo saltado, you have a few choices when it comes to the type of steak you use. Some good options include tenderloin (or filet mignon), sirloin, and strip steak. While tenderloin is the most tender of these cuts, it’s also the priciest and may not offer as much flavor as some of the other choices.
What does Lomo mean in Peruvian?
In many Chinese restaurants located in Calle Capón and other areas in Peru, lomo saltado is a popular dish that refers to stir-fried beef. This term, translated from Spanish, has the same meaning as the Cantonese stir-fried beef that can be found on menus in places like Jamaica or New York.
Bottom Line
In conclusion, the Lomo Saltado recipe is one that I highly recommend you try. With its blend of Peruvian and Chinese flavors, it’s a unique and exciting dish that is sure to impress your family and friends. Not to mention, it’s easy to customize to fit your dietary needs – whether you’re a meat-lover or a vegan. So why not give it a go?
I hope you found this recipe article helpful and informative. Make sure to follow the tips and recommendations provided to ensure perfect results every time. And remember, the beauty of cooking is in the creativity you bring to the table – so have fun with this Lomo Saltado recipe and make it your own!
Lomo Saltado Recipe
Ingredients
- 1 1/2 lbs potatoes
- 2 tablespoons vegetable oil
- 2 garlic cloves
- 1/2 teaspoon ground cumin
- 1 lb beef tenderloin
- 2 red onions, sliced thinly into slivers
- 1 hot yellow pepper, diced
- 3 tablespoons soy sauce
- 2 tablespoons vinegar
- 2 red peppers, sliced into thin strips
- 2 plum tomatoes, sliced into thin strips
- vegetable oil for frying potato
- salt and pepper
Instructions
- Peel and cut potatoes into 1/2 inch thick french fries, and place in ice water.
- Cut beef into thin 1/2 inch strips. Mash garlic cloves. Heat vegetable oil in a skillet and saute garlic with the cumin for 1 minute.
- Add beef and cook on medium high heat until browned on all sides.
- Remove beef from heat and season with salt and pepper. Set aside.
- Add the onions and hot yellow pepper to the same pan and cook 2 to 3 minutes, until the onions are soft, adding a little more vegetable oil if needed.
- Add the vinegar, soy sauce, and red peppers and cook 2 to 3 more minutes. Remove from heat.
- In a separate pan, fry the potatoes in 1 to 2 inches of oil until golden. Drain on paper towels and season with salt and pepper to taste.
- Add the beef to the pan with the onions and peppers. Add the tomatoes and heat for 2 minutes.
- Add the french fries to the stir-fry. Serve with 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.