lomo saltado recipe
Second Course

Most famous Peruvian Lomo Saltado, One of delicious plate

How to make lomo saltado? The Lomo Saltado is a recipe that dates back to the late nineteenth century, at that time it was called beef tenderloin, salted tenderloin or chorrillana tenderloin. This recipe is born from the influence of the Chinese-Cantonese in Peru, it is the product of the fusion of Peruvian Creole cuisine with oriental cuisine.

The marked oriental influence is present in the use of the large frying pan, an oriental technique widely used in Asian cuisine.

Currently, there are many variants of this dish, because in Peru each cook is a chef who applies his imagination to the preparation of this dish. It is one of the most popularly consumed dishes in Peru.

Likewise, the recipe of lomo saltado cannot be missing in any of the Peruvian restaurants that exist in cities around the world, it is one of the flagship dishes.

Let me show you the excellent recipe of Lomo Saltado Peruano:

Lomo Saltado (Peruvian dish base on Loin Stir-Fry)

Yields4 Servings
Prep Time35 minsCook Time25 minsTotal Time1 hr

INGREDIENTS

 1 tsp White sugar
 16 oz 1 package frozen crinkle-cut French fries
 1 Habanero pepper, seeded and minced
 1 Medium orange bell pepper, sliced
 4 medium
 1 tsp Minced fresh ginger root
 ¼ cup Chopped fresh cilantro
 ¼ cup White vinegar
 2 ¾ lbs pounds top sirloin steak
 3 tbsp soy sauce, divided
 5 ½ cups sliced red onion
 Salt and pepper to taste
 ¼ tsp Cumin

PREPARATION

1

Cut in Slices beef horizontally into 1/4-inch strips and transfer into a mixing bowl. Add 1 tablespoon of soy sauce, and the sugar.

2

Heat 2 tablespoons olive oil in a large, nonstick skillet over medium-high heat. Add French fries and cook until golden and crisp, 5 to 7 minutes. Set aside.

3

Heat 2 tablespoons olive oil in the same skillet over high heat. Sear the beef strips in 2 or 3 smaller batches, until brown in both sides, only for 2 minutes per batch. You don't want to cook the meat all the way through, as it will finish cooking with the vegetables later. As each batch of beef is browned, transfer to a plate or bowl, and set aside.

4

Place the skillet over high heat again, and add 2 tablespoons olive oil. Add in red onion, bell pepper, habanero, and green onion, along with a large pinch of salt. Cook, stirring, until the onions and peppers just begin to soften and has red color yet, only from 4 to 6 minutes.

5

Add ginger and garlic to the skillet; cook and stir for 2 minutes. Add tomato wedges and cook, stirring, until they begin to soften and start to release their juices, about 3 minutes. Add 3 tablespoons of soy sauce, and the white vinegar, and the browned beef into the saucepan. Let cook the mix for 5 - 7 minutes.

6

Serve put the friying french fries on top the dish, the mix of meat and onions put over with all of juices. Acompain with a little white rice portion, and put a chopped cilantro over Lomo and white rice. Enjoy

Photo by CHIMI FOTOS

Ingredients

 1 tsp White sugar
 16 oz 1 package frozen crinkle-cut French fries
 1 Habanero pepper, seeded and minced
 1 Medium orange bell pepper, sliced
 4 medium
 1 tsp Minced fresh ginger root
 ¼ cup Chopped fresh cilantro
 ¼ cup White vinegar
 2 ¾ lbs pounds top sirloin steak
 3 tbsp soy sauce, divided
 5 ½ cups sliced red onion
 Salt and pepper to taste
 ¼ tsp Cumin

Directions

1

Cut in Slices beef horizontally into 1/4-inch strips and transfer into a mixing bowl. Add 1 tablespoon of soy sauce, and the sugar.

2

Heat 2 tablespoons olive oil in a large, nonstick skillet over medium-high heat. Add French fries and cook until golden and crisp, 5 to 7 minutes. Set aside.

3

Heat 2 tablespoons olive oil in the same skillet over high heat. Sear the beef strips in 2 or 3 smaller batches, until brown in both sides, only for 2 minutes per batch. You don't want to cook the meat all the way through, as it will finish cooking with the vegetables later. As each batch of beef is browned, transfer to a plate or bowl, and set aside.

4

Place the skillet over high heat again, and add 2 tablespoons olive oil. Add in red onion, bell pepper, habanero, and green onion, along with a large pinch of salt. Cook, stirring, until the onions and peppers just begin to soften and has red color yet, only from 4 to 6 minutes.

5

Add ginger and garlic to the skillet; cook and stir for 2 minutes. Add tomato wedges and cook, stirring, until they begin to soften and start to release their juices, about 3 minutes. Add 3 tablespoons of soy sauce, and the white vinegar, and the browned beef into the saucepan. Let cook the mix for 5 - 7 minutes.

6

Serve put the friying french fries on top the dish, the mix of meat and onions put over with all of juices. Acompain with a little white rice portion, and put a chopped cilantro over Lomo and white rice. Enjoy

Lomo Saltado (Peruvian dish base on Loin Stir-Fry)

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