How to Make Peruvian Lomo Saltado: A Simple Guide
Peruvian cuisine, with its rich diversity and flavor profile, offers a wide range of dishes that cater to all palates. Among these, Lomo Saltado stands out as a flagship recipe, one that beautifully showcases the fusion of traditional Peruvian ingredients and cooking techniques with Chinese culinary methods. This dish, a stir-fry that combines marinated steak, vegetables, and aromatic herbs, is not just a meal; it’s an experience. If you’re looking to bring a taste of Peru into your kitchen, here’s a simple guide on how to make Lomo Saltado.
Ingredients:
To prepare this dish, you’ll need the following ingredients:
- 500g (about 1 pound) of beef tenderloin or sirloin, sliced into thin strips
- 2 tablespoons soy sauce (preferably low sodium for healthier choice)
- 1 tablespoon red wine vinegar
- 1 teaspoon of cumin
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 1 large red onion, sliced into thick strips
- 3 tomatoes, quartered (deseed if preferred)
- 1 yellow Peruvian chili (aji amarillo), sliced into thin strips (can be substituted with any chili you prefer or have)
- 2 tablespoons fresh cilantro, chopped
- 500g (about 1 pound) of potatoes, to make homemade fries
- Cooked white rice, to serve
Instructions:
Step 1: Marinate the Beef
- Prepare the Marinade: In a bowl, mix the soy sauce, red wine vinegar, cumin, minced garlic, and some salt and pepper. This combination will flavor the beef and tenderize it for the perfect texture.
- Marinate the Beef: Add the sliced beef to the marinade. Ensure all pieces are well coated. Let it marinate for about 30 minutes at room temperature. This allows the meat to soak up all the flavors.
Step 2: Prepare the Fries
While the beef is marinating, it’s time to prep the fries.
1. Slice the Potatoes: Peel and cut the potatoes into strips, trying to maintain an even thickness for uniform cooking.
2. Fry the Potatoes: Heat vegetable oil in a deep fryer or a large pan. Once hot, carefully add the potato strips and fry until they’re golden and crispy. Remove them from the oil and place them on paper towels to remove excess oil. Lightly season with salt.
Step 3: Cook the Beef
- Cook the Beef: Heat a large pan or wok over high heat. Add one tablespoon of vegetable oil. Once the oil is hot, add the marinated beef strips. Sauté the beef until it’s just cooked through and has a nice sear on the outside. Remove the beef from the pan and set aside.
Step 4: Sauté the Vegetables
- Sauté Onions and Tomatoes: In the same pan, add another tablespoon of oil if needed. Add the sliced onions and cook for about 2 minutes until they start to soften. Then, add the tomatoes and chili slices, cooking for another 2-3 minutes. The idea is to keep the vegetables vibrant and slightly crunchy.
Step 5: Combine and Serve
- Combine Beef and Vegetables: Return the cooked beef to the pan with the vegetables. Toss everything together and cook for another minute or two. Check for seasoning and adjust as necessary.
- Add Fries and Cilantro: Finally, add the homemade fries and chopped cilantro to the pan. Give everything a good mix, ensuring the fries are well incorporated but not soggy.
Step 6: Serve
Serve your Lomo Saltado immediately while it’s hot. Typically, it’s served over or alongside white rice, allowing the rice to absorb the delicious juices.
Conclusion
Lomo Saltado is more than just a meal; it’s a testament to the blending of cultures and flavors that characterize Peruvian cuisine. Its preparation is straightforward, but the result is a dish bursting with flavor and texture contrasts. Whether it’s a weekday dinner or a special occasion, Lomo Saltado brings a piece of Peru to your table, delighting everyone with its unique and savory taste. Don’t be afraid to tweak the recipe to your liking—cooking is all about making it your own. ¡Buen provecho!
