Lomo Saltado Recipe

Lomo Saltado Peruvian Recipe by Authentic Food Quest

This lomo saltado recipe is for a classic Peruvian dish that brings together incredible flavors, ingredients, and a fusion of cooking techniques. A Peruvian beef stir fry dish, it combines steak, onions, tomatoes and French fries, served with a side of rice. This traditional Peruvian dish will tantalize your taste buds.

5 from 7 votes

Print Pin Rate

Course: Main Course, Recipes

Cuisine: Peruvian

Prep Time: 30

Cook Time: 30

Total Time: 1

Servings: servings

Calories: 1664kcal

Author: Authentic Food Quest

Equipment

Ingredients

For the beef

1 pound beef tenderloin or sirloin
3 tablespoons soy sauce
3 cloves garlic minced
1 red onion
3 tomatoes
2 yellow ají amarillo chili peppers or ají amarillo paste
¼ cup water
1 tbsp cornstarch
1 tbsp brown sugar
1 tbsp vinegar
2 tbsp chopped green onions

For the French fries

3 large potatoes
2 cups oil for frying

For the rice

1 cup rice
2 cups water
1 tsp salt
1 tsp oil
2 cloves garlic minced (optional)

Instructions

Prepare the ingredients

Peel the potatoes and cut them into thick strips. Place the potato strips in a bowl of cold water to prevent browning. Set aside.
Start by cutting the beef along the grain lengthwise. Then, slice diagonally against the grain into bite-sized pieces.
Wash and slice the tomatoes into wedges.
Peel and slice the red onion into thin strips.
Chop the green onions and set them aside for garnish.
Remove the seeds from the ají amarillo chili peppers and slice them into thin strips.
Mince the garlic cloves and set aside. Dissolve the cornstarch and brown sugar in the water with the soy sauce and vinegar.

Cook the French fries

Heat oil in a deep fryer or large skillet over medium-high heat.
Fry the potato strips in batches until golden brown and crispy.
Remove the fries from the oil and drain on paper towels. Keep warm by covering with foil or by placing them in a warm oven (about 200°F) until the beef is ready.

Cook the rice

Heat oil over medium heat in a large skillet. Add minced garlic and sauté until fragrant. Add the rinsed rice to the saucepan and stir to coat with oil. Pour in water and add salt. Bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and the water is absorbed. Fluff the rice with a fork and keep warm.
Season the meat with garlic, salt, and pepper and a tablespoon of soy sauce.
Add oil to a large skillet or wok and stir-fry the beef over high heat. Cook the sliced beef pieces in a single layer. Rather than crowd the skillet, cook the meat in batches. Cook for about 2-3 minutes until browned on all sides. Remove the beef from the skillet and set aside.
In the same skillet, add another tablespoon of oil if needed. Add the sliced red onion and yellow Peruvian pepper or paste to the skillet.
Add tomatoes and sauté the vegetables for 2-3 minutes until they are slightly softened but still crisp.
Return the cooked beef to the skillet with the sautéed vegetables.
Stir in the water, brown sugar, soy sauce, and vinegar mixture. Cook for another 1-2 minutes until the sauce thickens and coats the beef and vegetables evenly.
Sprinkle chopped green onions over the lomo saltado.
Serve the French fries, vegetables and a side of rice, and savor this popular and classic Peruvian dish.

Notes

For the most delicious and flavorful Peruvian lomo saltado recipe, we recommend making the French fries from scratch. To save time, frozen French fries can also be used, but the flavors will not be the same.

Nutrition

Did you make this recipe?Please leave a star rating or tag us on @authenticfoodquest