Introduction:
Lomo Saltado is one of Peru’s most beloved dishes, a reflection of the country’s rich fusion of cultures. It blends the techniques and flavors of Chinese stir-frying with traditional Peruvian ingredients like aji amarillo (yellow chili) and native potatoes. This dish features strips of tender beef sautéed with onions, tomatoes, and a flavorful soy sauce-based sauce. The dish is typically served with a side of fluffy white rice and crispy French fries, creating a satisfying and hearty meal. It’s quick to prepare, making it a popular choice for weeknight dinners or a comforting dish to share with family and friends.
Ingredients:
For the stir-fry:
- 500g beef tenderloin or sirloin, cut into thin strips
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon red wine vinegar
- 1 aji amarillo (yellow chili pepper), sliced thin (or substitute with jalapeño)
- 1 large onion, sliced into wedges
- 2 medium tomatoes, cut into wedges
- 1 red bell pepper, julienned (optional)
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 tablespoon cilantro, chopped (for garnish)
For serving:
- 2 cups cooked white rice
- 2 medium potatoes, peeled and cut into fries
- 2 tablespoons vegetable oil (for frying the potatoes)
- Salt and pepper to taste
Instructions:
- Prepare the fries:
- Heat vegetable oil in a deep frying pan or pot over medium-high heat. Fry the potato fries in batches until golden and crispy, about 5-6 minutes per batch. Drain on paper towels and season with salt. Keep warm.
- Marinate the beef:
- In a small bowl, combine the soy sauce, oyster sauce, and red wine vinegar. Marinate the beef strips in this mixture for 10-15 minutes while you prepare the other ingredients.
- Sauté the vegetables:
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the onions and aji amarillo (or jalapeño) and stir-fry for about 3-4 minutes until the onions are slightly softened but still retain some crunch.
- Add the tomatoes and red bell pepper (if using) and stir-fry for another 2 minutes, ensuring they don’t overcook. The vegetables should remain vibrant and slightly crisp. Remove the vegetables from the pan and set them aside.
- Cook the beef:
- In the same skillet, heat the remaining tablespoon of oil. Add the marinated beef strips and stir-fry over high heat for about 2-3 minutes until the beef is browned on all sides but still tender. Avoid overcooking the beef to keep it juicy.
- Add the minced garlic and stir-fry for 30 seconds until fragrant.
- Combine and finish:
- Return the sautéed vegetables to the pan with the beef. Toss everything together, ensuring the sauce coats all the ingredients evenly. Stir-fry for another minute to bring all the flavors together.
- Season with salt and pepper to taste.
- Serve:
- Serve the Lomo Saltado with white rice on one side of the plate and the crispy fries on the other. Garnish with chopped cilantro for a fresh, bright flavor.
Health Notes:
- Lomo Saltado is rich in protein from the beef and fiber from the vegetables, making it a balanced meal. However, the dish can be high in sodium due to the soy and oyster sauce, so consider using low-sodium versions if needed. The dish’s fried potatoes add calories, but you can opt for baked fries as a healthier alternative.
Serving Suggestions:
- Serve Lomo Saltado family-style for a casual and communal dining experience.
- Add a fresh salad on the side to lighten the meal, and offer lime wedges for an extra burst of acidity.
Tips:
- High heat: Stir-fry over very high heat to sear the beef quickly, which helps retain its tenderness and creates a nice caramelization on the outside.
- Rest the fries: After frying the potatoes, allow them to rest on paper towels to stay crisp. You can also bake the fries if you prefer a lighter option.
- Authentic aji amarillo: If you can find aji amarillo peppers, they bring a signature mild heat and fruity flavor to the dish. If not, jalapeños can work as a substitute, but the flavor will be slightly different.
