Lomo Saltado is a Peruvian dish made with sautéed beef tenderloin strips, vegetables, and potatoes. It has Asian influences and is served over white rice with hash browns or French fries. The dish has become popular worldwide, with many variations adapted for different cultures. Traditional ingredients include beef, onion, Peruvian chili, tomatoes, parsley, vinegar, soy sauce, and potatoes. To prepare, marinate beef in vinegar and soy sauce, sauté with vegetables, and serve over rice with parsley.
Lomo Saltado is a Peruvian dish consisting of sautéed strips of beef tenderloin, vegetables and potatoes. The dish clearly has Asian influences, with its strips of beef marinated for the first time in soy sauce and other spices. The beef is then fried with the vegetables and the whole dish is served over white rice and topped with hash browns or French fries.
One of the most popular dishes in Peru, lomo saltado has also become popular around the world. There are many variations of the recipe, as it has been adapted for different countries and cultures. In Peru, feelings are strong in favor of keeping the traditional dish, but that’s not always possible in other countries due to the required ingredients.
Traditional ingredients for lomo saltado include beef tenderloin cut into strips, onion, fresh aji amarillo or yellow Peruvian chili, tomatoes, fresh parsley, balsamic vinegar, soy sauce, white rice, and potatoes. In several variations, the yellow pepper is omitted or replaced with green peppers. This is not traditional, but is popular for Western palates when less spice is required or yellow chiles are unavailable. A more Asian-inspired and also non-traditional version of lomo saltado calls for omitting the tomatoes and parsley and replacing them with green pepper strips and garlic.
To prepare lomo saltado the Peruvian way, cut about 2 pounds of beef tenderloin into strips and marinate in vinegar and soy sauce for at least an hour. Salt the strips of beef in vegetable oil with salt and pepper to taste. Garlic or cumin can also be added at this stage to taste for additional spice. Remove the beef from the pan and add a large onion that has been cut into strips. Fry until translucent, adding additional oil as needed.
Next, add three large tomatoes that have been cut into strips and an aji amarillo. Saute with the onion until the tomato is tender, then add about ¼ cup (59 mL) of vinegar and a dash of soy sauce. Add the beef strips and a 16-ounce (454-gram) package of frozen french fries. Cover the pan and simmer all the ingredients for about three minutes or until the meat is done. If desired, fresh potatoes can also be used instead of frozen.
To serve lomo saltado, it should be seasoned to taste with salt and pepper, poured over cooked white rice, and topped with chopped fresh parsley. In some recipes, the potatoes are added as a topping, rather than being cooked with the other ingredients. This is generally left to personal preference and both methods are traditional.
Protect your devices with Threat Protection by NordVPN
