recipe for peruvian lomo saltado
The Best recipe for peruvian lomo saltado
I also appreciate how well it works for different occasions. It’s hearty enough to feel like a meal, but light enough that it doesn’t weigh you down. Plus, the mix of protein, veggies, and carbs makes it a balanced dish that’s great for a busy weeknight or a bigger celebration. And honestly, it’s a great way to use up whatever you’ve got in the fridge—frozen fries, canned tomatoes, and whatever bell peppers or onions you’ve got on hand. It’s that kind of recipe that’s always a hit, whether you’re serving it up for a quick dinner or a party.
Classic Peruvian Lomo Saltado
A vibrant stir-fry of marinated beef, tomatoes, onions, and fries, tossed with a tangy soy-based sauce. Perfect for a weeknight dinner with bold flavors.
🥘Ingredients
- 2 lbs flank steak, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp olive oil
- 1 tbsp lime juice
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp black pepper
- 1 large red bell pepper, sliced
- 1 large onion, sliced
- 2 tomatoes, diced
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- 1 tsp sugar
- Salt to taste
- 2 cups frozen fries, thawed
- 2 tbsp chopped fresh parsley
👨🍳Directions
-
1
Marinate the beef: In a bowl, combine sliced beef with soy sauce, olive oil, lime juice, cumin, paprika, and black pepper. Let sit for at least 15 minutes. -
2
Cook the fries: Heat a skillet over medium-high. Add thawed fries in batches, cooking until crispy (about 10–12 minutes). Set aside. -
3
Stir-fry the vegetables: In the same skillet, heat vegetable oil over medium-high. Add garlic and sauté for 30 seconds. Add bell pepper, onion, and tomatoes. Stir-fry for 5 minutes until softened. -
4
Add tomato paste and sugar, stirring for 1 minute until slightly thickened. Season with salt. -
5
Cook the beef: In a separate pan, heat olive oil over medium-high. Add marinated beef and stir-fry for 3–4 minutes until browned but not fully cooked. Remove beef and set aside. -
6
Combine everything: Return beef to the skillet with vegetables. Toss everything together for 2 minutes. Garnish with parsley. -
7
Serve immediately with crispy fries.
🔧Equipment
- Large skillet or wok
- Cutting board
- Sharp knife
- Mixing bowl
- Tongs
📊Nutrition Facts (per serving)
📝Notes
- For extra flavor, add a splash of vinegar or a pinch of chili flakes to the sauce.
- Use a high-heat pan to keep the dish crispy and vibrant.
- Double the marinating time for beef if you prefer it more tender.
Watch Video Of How Classic Peruvian Lomo Saltado Works
❓ Frequently Asked Questions About Peruvian Lomo Saltado
1. What is the difference between lomo saltado and other Peruvian stir-fries?
Lomo saltado is distinct because it combines thinly sliced beef (traditionally lomo, or sirloin) with a tangy, sweet tomato-based sauce, crispy fried potatoes, and onions. Unlike simpler stir-fries, its sauce relies on vinegar, garlic, and a touch of sugar to balance the richness of the beef, while the dish’s smoky, charred texture comes from quick-frying the beef in oil before adding the sauce.
2. Can I substitute ground beef for sirloin in lomo saltado?
Ground beef can work, but the texture will differ. For the best results, use 1 lb (450g) of thinly sliced sirloin or flank steak, cut against the grain for tenderness. If using ground beef, shape it into patties and cook quickly to mimic the stir-fry’s charred edges. The sauce will still hold up, but the beef’s fat content will make it slightly richer.
3. How do I avoid making the sauce too thick or watery?
Start with 1 cup (240ml) of tomato sauce and reduce it by half in a pan over medium heat. Stir in 1 tablespoon (15ml) of olive oil or neutral oil to help emulsify the sauce. If it thickens too fast, add 1–2 tablespoons of water or chicken broth to loosen it. Let it simmer for 5–7 minutes until it coats the back of a spoon without running off.
4. What’s the secret to getting crispy fried potatoes in lomo saltado?
Use new potatoes or baby potatoes, peeled and cut into bite-sized chunks. Boil them for 5 minutes until slightly tender, then drain and pat dry with paper towels. Fry them in 1 cup (240ml) of oil at 375°F (190°C) for 5–6 minutes until golden and crispy. Drain on a wire rack or paper towels to keep them from soaking up extra oil.
5. Can I make lomo saltado ahead of time and reheat it?
Yes, but reheat carefully to maintain texture. Assemble the dish in a single layer on a baking sheet, cover loosely with foil, and refrigerate for up to 24 hours. When ready to serve, reheat in 350°F (175°C) oven for 20–25 minutes, stirring occasionally, until the beef is heated through and the sauce thickens slightly. Avoid overcrowding the pan to prevent steaming.
