Lomo Saltado (Peruvian Beef Stir Fry) Recipe (2024)

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Introduction

Lomo Saltado is a beloved Peruvian dish that beautifully blends the flavors of Chinese stir-fry with the bold ingredients of South American cuisine. This tantalizing fusion of marinated beef, vibrant vegetables, and aromatic spices creates a harmonious and mouthwatering delight. In this recipe, we’ll guide you through the process of preparing this flavorful Lomo Saltado dish that’s sure to become a favorite in your home.

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Ingredients You’ll Need

For the Marinade

• 1 pound of beef sirloin, thinly sliced into strips
• 2 cloves of garlic, minced
• 1 teaspoon of cumin powder
• 1 teaspoon of paprika
• Salt and black pepper to taste
• 2 tablespoons of soy sauce
• 2 tablespoons of red wine vinegar

For the Stir-Fry

• 2 tablespoons of vegetable oil
• 1 red onion, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 2 tomatoes, cut into wedges
• 1 jalapeño pepper, thinly sliced (adjust to your spice preference)
• 1/4 cup of fresh cilantro leaves, chopped
• 4 servings of cooked white rice (to serve as a base)

Cooking Instructions

Marinating the Beef

1. In a bowl, combine the thinly sliced beef, minced garlic, cumin powder, paprika, salt, black pepper, soy sauce, and red wine vinegar. Toss the beef to ensure it’s evenly coated with the marinade. Let it marinate for at least 30 minutes to allow the flavors to meld.

Stir-Frying the Ingredients

1. Heat the vegetable oil in a large skillet or wok over high heat.
2. Once the oil is hot, add the marinated beef slices to the skillet. Stir-fry the beef for 2-3 minutes until it’s browned on the outside but still tender on the inside. Remove the beef from the skillet and set it aside.
3. In the same skillet, add the sliced red onion, yellow and red bell peppers, and jalapeño pepper. Stir-fry these vegetables for 2-3 minutes until they begin to soften and become slightly charred.
4. Return the cooked beef to the skillet and toss it with the sautéed vegetables.
5. Add the tomato wedges and stir-fry for another 1-2 minutes until the tomatoes just start to soften.
6. Finally, sprinkle the fresh cilantro over the stir-fry and give it a quick toss to incorporate the cilantro’s aromatic flavor.

Serving Your Lomo Saltado

1. Serve your Lomo Saltado hot, over a bed of cooked white rice, creating a beautiful contrast of flavors and textures.
2. Garnish with additional cilantro leaves for a burst of freshness.

Conclusion

Lomo Saltado is a delightful marriage of Peruvian and Chinese culinary traditions, resulting in a dish that’s bursting with flavor and vibrancy. The tender beef, colorful vegetables, and zesty spices come together in perfect harmony, making each bite a culinary adventure. Whether you’re exploring Peruvian cuisine for the first time or revisiting an old favorite, Lomo Saltado is sure to satisfy your taste buds and leave you craving more.

FAQs

1. Can I use a different cut of beef for Lomo Saltado?

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While sirloin is the traditional choice, you can use other tender cuts like ribeye or flank steak if you prefer.

2. Is there a vegetarian version of Lomo Saltado?

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Yes, you can make a vegetarian version using tofu or mushrooms instead of beef. Marinate and stir-fry them in the same way as the beef.

3. What can I substitute for red wine vinegar?

If you don’t have red wine vinegar, you can use white wine vinegar or apple cider vinegar as alternatives.

4. How spicy is Lomo Saltado?

The level of spiciness can be adjusted by controlling the amount of jalapeño pepper you use. Remove the seeds and membranes for a milder flavor, or include them for extra heat.

5. Can I use brown rice instead of white rice?

Certainly, you can use brown rice for a healthier twist, although it will have a slightly different texture and flavor.

Enjoy your homemade Lomo Saltado, and savor the delightful fusion of flavors in every bite!

Source: oliveandmango.com

Lomo Saltado (Peruvian Beef Stir Fry) Recipe

Yield: 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Lomo Saltado is a beloved Peruvian dish that beautifully blends the flavors of Chinese stir-fry with the bold ingredients of South American cuisine. This tantalizing fusion of marinated beef, vibrant vegetables, and aromatic spices creates a harmonious and mouthwatering delight. In this recipe, we'll guide you through the process of preparing this flavorful Lomo Saltado dish that's sure to become a favorite in your home.

Ingredients

• 1 lb of sirloin steak sliced against the grain into strips
• 3-4 tablespoons vegetable oil divided
• 1 small red onion sliced
• 2 small to medium tomatoes sliced into wedges ( I used plum tomatoes)
• 4 scallions ends trimmed and sliced into 2 inch pieces, plus more for garnish
• 3 garlic cloves peeled and minced
• ½ inch piece of ginger peeled and minced or grated (optional)
• 1 heaping tablespoon of Aji Amarillo paste or 1 ají Amarillo Chili pepper stemmed, seeded and sliced
• 1 tablespoon minced fresh cilantro plus more for garnish
• Steamed White rice for serving
• French fries homemade or store bought for serving

For the Marinade

• 2 tablespoons soy sauce
• ⅛ teaspoon ground cumin (more or less to taste)
• ¼ teaspoon dried oregano
• 1 tablespoon apple cider vinegar/ red wine vinegar or white vinegar or sherry vinegar

For the Stir fry Sauce (can be doubled for extra sauce)

• 4 tablespoons soy sauce
• 1 tablespoon apple cider vinegar or red wine vinegar
• 1 teaspoon corn starch (optional for sauce thickner)

Instructions

Marinate Steak

1. Place sliced or cubed steak in a bowl and toss with the soy sauce, ground cumin, oregano and vinegar
2. Allow to sit a few minutes while you prepare the rest of the ingredients.

Prepare Sauce

1. Stir together the soy sauce, vinegar and corn starch if using and
2. Set aside.

Stir Fry Steak & Veggies

1. Heat 1 tablespoon of oil in a large pan, large skillet or a wok, over medium-high to high heat. Add the steak, and cook stir frying until browned and seared, 5-6 minutes. Remove from the pan onto plate and set aside. Do not overcrowd pan. You may have to do this in batches with remaining beef.
2. Heat 1 tablespoon of oil in the same pan, then add the red onion and cook for about 2-5 minutes, until softened and then remove from pan and set aside.
3. Heat 1 tablespoon of oil and add the green onions and sauté 20-30 seconds then add the tomato, garlic, and aji amarillo paste, and cook for another 2-5 minutes, until the tomatoes have released some of their juices, but are still intact.
4. Add the sauce to pan and stir to combine, let cook for approx 1 minute.
5. Return the steak and accumulated juices, and the onions to the pan and sprinkle over the cilantro. Toss gently to coat everything in the sauce.
6. Serve hot with rice and fries. Some recipes call for stirring the fries into the sauce as well - feel free to do this or serve fries on the side with the rice as well.

Nutrition Information

Yield 1Serving Size 4
Amount Per ServingCalories 2342Total Fat 138gSaturated Fat 32gTrans Fat 1gUnsaturated Fat 91gCholesterol 417mgSodium 6051mgCarbohydrates 128gFiber 12gSugar 13gProtein 144g

The information contained herein is subject to change.

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