Introduction
Embark on a culinary journey to the heart of Peru without leaving your kitchen! Lomo Saltado, a beloved national dish, is a thrilling fusion of Peruvian ingredients and Chinese stir-fry techniques. Imagine tender strips of marinated beef, sautéed with onions, tomatoes, and aji amarillo, all tossed with crispy french fries and a savory soy-based sauce. It’s a symphony of textures and tastes that will transport your palate straight to the vibrant streets of Lima.
Recommended Kitchen Tools
To make this recipe easier and more efficient, here are some tools I recommend:
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Large Wok or Skillet
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Sharp Chef’s Knife
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Measuring Spoons and Cups
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Why You’ll Love This Recipe
This Lomo Saltado recipe is a weeknight dinner game-changer! It’s incredibly flavorful, surprisingly quick to make, and offers a delightful mix of savory, tangy, and slightly spicy notes. The combination of tender beef, fresh vegetables, and crispy fries is utterly irresistible, making it a guaranteed crowd-pleaser for the whole family.
Ingredients
- 1.5 lbs beef sirloin or tenderloin, thinly sliced against the grain
- 1/4 cup soy sauce
- 2 tablespoons red wine vinegar
- 1 tablespoon vegetable oil, plus more for frying
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
- 2 large tomatoes, cut into thick wedges
- 1 large red onion, cut into thick wedges
- 1-2 aji amarillo peppers (or jalapeños for less heat), seeded and thinly sliced
- 2 cloves garlic, minced
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
- 1 lb russet potatoes, peeled and cut into thick fries
- Salt, to taste
Instructions
- Prepare the fries: Heat about 1 inch of vegetable oil in a large skillet or Dutch oven over medium-high heat to 350°F (175°C). Fry the potato fries in batches until golden brown and crispy, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels. Season generously with salt.
- Marinate the beef: In a medium bowl, combine the sliced beef with soy sauce, red wine vinegar, 1 tablespoon vegetable oil, cumin, and black pepper. Toss to coat evenly and let it marinate for at least 15 minutes while you prepare the vegetables.
- Stir-fry the aromatics: Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering. Add the red onion wedges and aji amarillo (or jalapeño) slices. Stir-fry for 1-2 minutes until the onions are slightly softened but still crisp.
- Add tomatoes and garlic: Add the tomato wedges and minced garlic to the wok. Stir-fry for another 1-2 minutes until the tomatoes are slightly softened and the garlic is fragrant. Be careful not to burn the garlic.
- Cook the beef: Push the vegetables to the sides of the wok, creating a space in the center. Add the marinated beef in a single layer (cook in batches if necessary to avoid overcrowding). Sear for 1-2 minutes per side until browned but still slightly pink inside. This high-heat, quick cooking is key to tender beef.
- Combine and finish: Toss the beef and vegetables together. Stir in the chopped cilantro and parsley. Cook for another minute until everything is heated through and the sauce has slightly thickened.
- Serve immediately: Add the prepared french fries to the wok and gently toss to combine with the beef and vegetable mixture. Serve hot.
Tips
- For the most tender beef, ensure you slice it thinly against the grain and don’t overcook it. High heat and quick cooking are essential.
- If you can’t find aji amarillo peppers, jalapeños offer a good alternative for a bit of heat, though they lack the fruity notes of the Peruvian pepper.
- Pre-fry the potatoes and keep them warm while you prepare the beef and vegetables. Re-crisp them briefly in the hot oil if they lose their crispness before tossing with the stir-fry.
- Don’t overcrowd the wok when cooking the beef. Cooking in batches ensures a good sear rather than steaming the meat.
Serving Suggestions
- Lomo Saltado is traditionally served with white rice on the side to soak up the delicious sauce.
- Garnish with extra fresh cilantro and parsley for a burst of freshness.
- A side of avocado slices can add a creamy contrast to the dish.
Storage Tips
Lomo Saltado is best enjoyed fresh, as the fries can become soggy upon refrigeration. If you have leftovers, store the beef and vegetable mixture separately from the fries in airtight containers in the refrigerator for up to 2 days. Reheat the beef and vegetable mixture gently on the stovetop or in the microwave, and crisp the fries separately in an oven or air fryer before serving.
FAQ
What is Lomo Saltado?
Lomo Saltado is a popular Peruvian dish that combines marinated beef strips, onions, tomatoes, and french fries, stir-fried in a savory soy-based sauce. It’s a delicious example of Chifa cuisine, a fusion of Peruvian and Chinese flavors.
Can I use a different type of meat?
While beef sirloin or tenderloin is traditional, you can substitute chicken breast or even firm tofu for a vegetarian version. Adjust cooking times accordingly.
Where can I find aji amarillo peppers?
Aji amarillo peppers can often be found in Latin American or specialty grocery stores. If unavailable, jalapeños or even a pinch of cayenne pepper can be used for heat, though they won’t provide the same unique flavor.
Nutrition Information
- Calories: Approximately 650 kcal
- Protein: Approximately 45g
- Fat: Approximately 30g
- Carbohydrates: Approximately 50g
Savor the Andes: Authentic Peruvian Lomo Saltado Recipe
Ingredients
Method
- Prepare the fries: Heat about 1 inch of vegetable oil in a large skillet or Dutch oven over medium-high heat to 350°F (175°C). Fry the potato fries in batches until golden brown and crispy, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels. Season generously with salt.
- Marinate the beef: In a medium bowl, combine the sliced beef with soy sauce, red wine vinegar, 1 tablespoon vegetable oil, cumin, and black pepper. Toss to coat evenly and let it marinate for at least 15 minutes while you prepare the vegetables.
- Stir-fry the aromatics: Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering. Add the red onion wedges and aji amarillo (or jalapeño) slices. Stir-fry for 1-2 minutes until the onions are slightly softened but still crisp.
- Add tomatoes and garlic: Add the tomato wedges and minced garlic to the wok. Stir-fry for another 1-2 minutes until the tomatoes are slightly softened and the garlic is fragrant. Be careful not to burn the garlic.
- Cook the beef: Push the vegetables to the sides of the wok, creating a space in the center. Add the marinated beef in a single layer (cook in batches if necessary to avoid overcrowding). Sear for 1-2 minutes per side until browned but still slightly pink inside. This high-heat, quick cooking is key to tender beef.
- Combine and finish: Toss the beef and vegetables together. Stir in the chopped cilantro and parsley. Cook for another minute until everything is heated through and the sauce has slightly thickened.
- Serve immediately: Add the prepared french fries to the wok and gently toss to combine with the beef and vegetable mixture. Serve hot.
