Peruvian cuisine is known for its diverse flavors, rich history, and unique blend of cultural influences. From the fresh seafood of the coast to the hearty stews of the Andes, Peruvian cuisine has something to offer every palate.
However, one dish that has gained popularity in Peru and worldwide is Lomo Saltado. This delicious stir-fry dish combines tender beef strips with onions, tomatoes, French fries, and a spicy sauce for a flavor-packed meal that will satisfy you.
Here, we will provide a step-by-step guide on how to make this delicious dish at home. Whether you're a seasoned chef or a beginner in the kitchen, this recipe is easy to follow and will satisfy your taste buds.
How to Make Lomo Saltado
Note: The full instructions are provided in the recipe card below.
Add garlic, salt, pepper, and steaks in a medium bowl. Stir to combine thoroughly; set aside. Combine the cumin, coriander, red wine vinegar, beef broth, and soy sauce in a small bowl. Set aside. In a large skillet, heat ½ inch of oil until shimmering.
Add the french fries and fry over high heat until golden and crisp, about 3 minutes; drain on paper towels. While the French fries are cooking, drizzle some canola oil in a frying pan or wok.*(enough to completely cover the bottom of the pan) over high heat.
Please wait until it gets hot, then start Browning half the steaks: brown on one side, flip over, and cook for another 2 minutes. Remove the steak and repeat with the second half.* (Stir-fry a few slices of steaks at a time so they do not steam.)
Stir-fry each batch for 2 minutes on each side or until golden and crisp. Remove the steaks from the frying pan, add the onions and the aji Amarillo, with additional oil if needed, and cook for 2 to 3 minutes. Stir in the tomato; cook for just a minute.
The tomatoes should hold their shape. Stir in the soy sauce mixture and cook for 1 to 2 minutes. Taste the lomo saltado for seasoning; add more salt or pepper if needed.
Turn off the heat, add chopped cilantro, and serve immediately with French fries and white rice.
Enjoy our Lomo Saltado!😋
Related Recipes:
- Peruvian Salsa corilla
- Peruvian Chicken with Cumin Butter rice
- Baked Peruvian Chicken
- Spicy Potato Wedges
- Baked Cajun Sweet Potatoes
📖 Recipe
Easy Peruvian Lomo Saltado
Ingredients
- 1 (8 ounces) package frozen French fries
- 1 canola or vegetable oil as needed for frying
- 1 kg rib-eye , sirloin steak, skirt steak, or beef tri-tip. Cut the steak of your choosing into 4-inch pieces; slice the steaks across the grain ½ inch thick
- Kosher salt , to taste
- Red pepper flakes or black ground pepper , to taste
- 4 red onion or yellow , sliced into strips/slices
- 4 large tomatoes , seeded, cut into strips/slices
- 2 Peruvian Aji Amarillo , cut into strips/pieces to taste
- ½ Tablespoon red wine vinegar , rice vinegar, or distilled white vinegar
- 1 tablespoon fresh garlic , minced
- 3 Tablespoons soy sauce (to taste)
- ½ cup fresh cilantro or parsley , coarsely chopped
- 5 green onions sliced , tip to tail [minus the root] 3 garlic cloves, minced
- ⅓ cup beef broth (I recommend knorr beef flavor bouillon)
- 1 teaspoon ground cumin
- 1 tablespoon ground coriander
- Cooked Rice , about 3 cups
Instructions
- In a medium bowl, add garlic, salt, pepper, and steaks. Stir to thoroughly combined; set aside. In a small bowl, combine the cumin, coriander, red wine vinegar, beef broth, and soy sauce. Set aside.
- To Prepare the bag of French fries:In a large skillet, heat ½ inch of oil until shimmering. Add the french fries and fry over high heat until golden and crisp, about 3 minutes; drain on paper towels.
- For the Lomo Saltado:While the French fries are cooking, drizzle some canola oil in a frying pan or wok.*(enough to completely cover the bottom of the frying pan) over high heat. Please wait until it gets hot, then start Browning half the steaks, brown on one side, flip over, and cook for an additional 2 minutes.
- Remove the steak and repeat with the second half,*(stir-fry a few slices of steaks at a time, so they do not steam). Stir-fry each batch for 2 minutes on each side or until golden and crisp.
- Remove the steaks from the frying pan, add the onions and the aji Amarillo, with additional oil if needed, cook for about 2 to 3 minutes. Stir in the tomato; cook for just a minute. The tomatoes should hold their shape.
- Stir in soy sauce mixture and cook for about 1 to 2 minutes. Taste the lomo saltado for seasoning; add more salt or pepper if needed. Turn off the heat, add chopped cilantro, and serve right away with French fries and white rice. Enjoy our Lomo Saltado!
Notes
- To store: Let the dish cool to room temperature and transfer it to an airtight container. Store in the refrigerator for up to 3-4 days.
- To reheat: One way is to place a serving of the Lomo Saltado in a microwave-safe dish and cover it with a lid or microwave-safe wrap. Heat on high for 1-2 minutes, occasionally stirring, until heated through. Another is to preheat the oven to 350°F (175°C). Transfer the Lomo Saltado to an oven-safe dish and cover it with foil. Bake for 10-15 minutes or until heated through.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.