International Cuisine > Peruvian Cuisine > Main Dishes (Peruvian) > Lomo Saltado Recipe

Lomo Saltado: A Peruvian Stir-Fry Delight

Lomo Saltado is a classic Peruvian stir-fry dish that combines marinated beef strips with onions, tomatoes, and peppers, all served over a bed of crispy potatoes and rice. This recipe captures the authentic flavors of Peru, offering a delightful blend of savory and tangy tastes.

Prep Time
20 minutes
Cook Time
20 minutes
Servings
4
Ingredients
  • 1 lb Beef sirloin, cut into 1/2-inch strips
  • 1 Red onion, sliced
  • 2 Roma tomatoes, quartered
  • 1/2 Yellow bell pepper, sliced
  • 2 tbsp Aji Amarillo paste
  • 4 tbsp Soy sauce
  • 2 tbsp Red wine vinegar
  • 2 cloves Garlic, minced
  • 1/4 cup Fresh cilantro, chopped
  • 3 tbsp Vegetable oil
  • 2 medium Potatoes, cut into fries
  • 2 cups Cooked white rice
  • to taste Salt
  • to taste Black pepper

Marinating the Beef

In a bowl, combine the beef strips with Aji Amarillo paste, soy sauce, red wine vinegar, minced garlic, salt, and pepper. Mix well to ensure the beef is evenly coated. Let it marinate for at least 15 minutes, or up to 1 hour in the refrigerator for a more intense flavor.

Preparing the Potatoes

While the beef is marinating, prepare the French fries. You can either bake, air fry, or deep-fry them until golden brown and crispy. Season with salt to taste and set aside.

Stir-Frying the Vegetables and Beef

Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat. Add the marinated beef and stir-fry until browned and cooked through, about 5-7 minutes. Remove the beef from the skillet and set aside.

Combining and Finishing

Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the sliced red onion and yellow bell pepper and stir-fry until softened, about 3-5 minutes. Add the quartered tomatoes and cook for another 2 minutes, until slightly softened but still holding their shape.

Bringing It All Together

Return the cooked beef to the skillet with the vegetables. Stir-fry for another minute to combine all the flavors. Stir in the chopped cilantro.

Serving the Lomo Saltado

Serve the Lomo Saltado immediately over a bed of cooked white rice and top with the crispy French fries. The fries are traditionally mixed into the stir-fry, absorbing the delicious sauce.

Nutrition Facts (Estimated per 100g)

Calories: 180-220, Protein: 15-20g, Fat: 8-12g, Carbohydrates: 10-15g. These values are estimates and can vary based on specific ingredients and cooking methods.

Other Important Considerations for Nutrition

This dish can be high in sodium due to the soy sauce and added salt. Consider using low-sodium soy sauce or reducing the amount of added salt. The carbohydrate content is mainly from the rice and fries. Consider using brown rice for a higher fiber option or reducing the portion size of fries.

← Classic Peruvian Ceviche Peruvian Pollo a la Brasa →

FAQ

  • What is Aji Amarillo paste?

    Aji Amarillo paste is a Peruvian chili paste made from Aji Amarillo peppers. It adds a unique fruity and slightly spicy flavor to the dish. You can find it in Latin American grocery stores or online.
  • Can I use a different cut of beef?

    Yes, you can use other tender cuts of beef like flank steak or ribeye. Just make sure to cut them into thin strips for quick stir-frying.
  • Can I make this dish vegetarian?

    Yes, you can substitute the beef with portobello mushrooms or firm tofu. Adjust the cooking time accordingly.
  • Why are the fries mixed into the Lomo Saltado?

    The fries are mixed in to absorb the delicious sauce, providing a unique textural element to the dish. They soften slightly and become infused with the flavors of the stir-fry.