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Lomo Saltado

Easy Peruvian Lomo Saltado

Camila Benitez
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.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Main Course
Cuisine Peruvian
Servings 8

Tools

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

How to Store & Re-Heat
  • 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.
Remember that the French fries may be less crisp upon reheating, but the flavors will still be delicious. You can also reheat the rice separately in the microwave or stovetop. Avoid reheating the dish multiple times to prevent foodborne illness.
Make-Ahead
You can prepare the fries ahead of time and store them in an airtight container in the refrigerator for up to 2 days. To reheat, place the fries on a baking sheet and bake in the oven at 425°F (220°C) for 5-10 minutes or until heated through and crispy.
You can marinate the beef in the soy sauce, garlic, and spices ahead of time and store it in an airtight container in the refrigerator for up to 24 hours. You can slice the onions and tomatoes ahead of time and store them in separate containers in the refrigerator for up to 24 hours. You can prepare the sauce and store it in an airtight container in the refrigerator for up to 24 hours.
How to Freeze
Lomo Saltado is best consumed fresh, but you can freeze the leftovers later. To freeze Lomo Saltado, allow the dish to cool completely at room temperature. Then, transfer the Lomo Saltado to an airtight container or a freezer-safe zip-top bag. Be sure to leave some room for expansion. Label the container with the date and contents. Freeze the Lomo Saltado for up to 3 months.
When you're ready to eat the frozen Lomo Saltado, there are a couple of ways to reheat it; one way is to transfer a serving of the Lomo Saltado to a microwave-safe dish and microwave on high for 1-2 minutes, stirring occasionally, until heated through. Another way is to transfer the frozen Lomo Saltado to a skillet or wok and heat over medium-high heat, occasionally stirring, until heated through.
Nutrition Facts
Easy Peruvian Lomo Saltado
Amount per Serving
Calories
306
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
8
g
50
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
9
g
Cholesterol
 
76
mg
25
%
Sodium
 
488
mg
21
%
Potassium
 
626
mg
18
%
Carbohydrates
 
9
g
3
%
Fiber
 
2
g
8
%
Sugar
 
4
g
4
%
Protein
 
27
g
54
%
Vitamin A
 
685
IU
14
%
Vitamin C
 
16
mg
19
%
Calcium
 
44
mg
4
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.

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.

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