Discover the authentic taste of Peru with this easy Lomo Saltado recipe! A classic Peruvian stir-fry, this dish combines tender strips of beef, vibrant vegetables, and crispy golden fries tossed in a savory soy sauce-based marinade. Perfect for weeknight dinners or special occasions, this flavorful recipe brings the taste of Peru to your table in under 30 minutes. Learn tips for the best searing, ingredient swaps, and serving suggestions. Your family will love this irresistible fusion of Peruvian and Chinese flavors.
Lomo Saltado is a beloved Peruvian dish that blends Chinese stir-fry techniques with traditional Peruvian ingredients. This recipe features tender beef, fresh vegetables, and crispy French fries, making it a hearty and flavorful meal.
Ingredients
- Beef: 1.5 pounds of sirloin steak, sliced against the grain
- Vegetables:
- 1 medium red onion, sliced into wedges
- 3 Roma tomatoes, seeds removed and sliced into wedges
- 1/2 red bell pepper, sliced into strips
- 1/2 orange bell pepper, sliced into strips (optional)
- Aromatics:
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- Sauce:
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce (optional)
- 1 tablespoon red wine vinegar
- 1.5 tablespoons Aji Amarillo paste (substitute with chili paste if unavailable)
- Cooking Oil: For frying (vegetable or olive oil)
- To Serve:
- Cooked French fries (homemade or frozen)
- Steamed white rice
- Fresh cilantro for garnish
Instructions
- Marinate the Beef:
- In a bowl, combine the sliced beef with a splash of soy sauce and half of the minced garlic. Let it marinate for about 5-7 minutes.
- Prepare the Sauce:
- Mix the soy sauce, oyster sauce, red wine vinegar, Aji Amarillo paste, and a pinch of cornstarch in a small bowl or jar. Stir until well combined.
- Cook the Beef:
- Heat a large skillet or wok over medium-high heat and add about 2 tablespoons of oil. Once hot, add the marinated beef in batches to avoid overcrowding. Sear until browned on all sides (about 3-4 minutes). Remove from the skillet and set aside.
- Stir-Fry the Vegetables:
- In the same skillet, add more oil if necessary. Sauté the remaining garlic and ginger until fragrant. Add the sliced onions and bell peppers, cooking until slightly softened.
- Add the tomatoes and cook for an additional minute.
- Combine Everything:
- Return the cooked beef to the skillet with the vegetables. Pour in the prepared sauce and stir to coat everything evenly. Cook for another minute or two until heated through.
- Serve:
- Serve Lomo Saltado over a bed of crispy French fries with steamed rice on the side. Garnish with chopped cilantro.
Variations
- Different Proteins: For a vegetarian option, substitute beef with chicken (Pollo Saltado), shrimp, pork, or tofu.
- Spicy Version: Add diced jalapeños or serrano peppers for extra heat.
- Low Carb Option: Serve over cauliflower rice instead of regular rice and use zucchini fries instead of French fries.
This dish is not only delicious but also showcases the rich culinary fusion that defines Peruvian cuisine! Enjoy your homemade Lomo Saltado
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