Lomo Saltado
Peruvian cuisine has gained immense popularity in recent years, and for good reason. With a unique fusion of indigenous, Spanish, African, and Asian influences, Peruvian dishes are a testament to the country’s diverse cultural and gastronomic heritage. Lomo Saltado, one of the most popular Peruvian dishes, is a perfect example of this blend of cultures. This delicious stir-fry dish is a combination of marinated strips of beef, onions, tomatoes, and French fries, served over rice.
Lomo Saltado has a fascinating history, which is rooted in the country’s colonial past. During the 19th century, Chinese immigrants migrated to Peru to work in the sugar plantations, and their culinary traditions mixed with Peruvian cuisine. Lomo Saltado is a perfect example of this fusion. This dish combines traditional Andean ingredients such as potatoes, with Chinese ingredients like soy sauce, which gives it a unique flavor profile that is both savory and sweet.
To make Lomo Saltado, the first step is to slice the beef (traditionally sirloin steak) into thin strips and marinate it in a mixture of soy sauce, red wine vinegar, cumin, and garlic for at least 30 minutes. While the beef is marinating, prepare the vegetables. Cut the onions and tomatoes into thin slices, and cut the potatoes into thick fries.
Once the beef is fully marinated, heat up a large skillet or wok over high heat and add some oil. When the oil is hot, add the beef and cook it until it is browned on all sides. Remove the beef from the skillet and set it aside. In the same skillet, add some more oil and stir-fry the onions and tomatoes until they are softened. Add the beef back to the skillet and toss everything together.
Now it’s time to add the French fries. The fries can be cooked separately in a deep-fryer or oven-baked, but traditionally, they are fried in the same skillet as the beef and vegetables. This step can be a bit tricky, but it is crucial for the dish’s authenticity. Fry the potatoes until crispy and golden brown, then toss them with the beef and vegetables in the skillet.
Finally, the Lomo Saltado is ready to be served. Place a portion of rice on each plate, and then spoon the beef mixture on top. The dish can be garnished with cilantro or parsley, and a squeeze of lime juice can be added for some extra zing.
Lomo Saltado is a hearty and flavorful dish that can be enjoyed at any time of the day. While it may seem like a simple recipe, there are some key ingredients and techniques that are essential for achieving the dish’s authentic taste. This dish perfectly demonstrates Peru’s unique fusion of cultures and flavors, making it a must-try for anyone who wants to experience the country’s vibrant culinary scene.
Ingredients:
- 1 lb beef tenderloin, cut into thin strips
- 3 medium-sized tomatoes, cut into wedges
- 2 red onions, sliced into thin strips
- 3 cloves garlic, minced
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- 1/4 cup soy sauce
- 2 tablespoons red wine vinegar
- 2 tablespoons vegetable oil
- Salt and pepper, to taste
- French fries
- Cooked rice
Instructions:
- In a large bowl, combine the beef strips with cumin powder, paprika, minced garlic, salt, and pepper. Mix well and set aside for at least 30 minutes to marinate.
- Heat a large skillet over high heat with the vegetable oil. When hot, add the beef and stir-fry until browned and crispy, about 3-4 minutes.
- Remove the beef from the skillet and set aside.
- Using the same skillet, add the sliced onions and stir-fry for 2-3 minutes until soft and translucent.
- Add the tomato wedges and continue stir-frying for 1-2 more minutes until the tomatoes are slightly softened.
- Return the beef to the skillet and stir in the soy sauce and red wine vinegar. Stir-fry for another 2-3 minutes, until the sauce has lightly thickened and the flavors have melded together.
- Serve immediately over a bed of rice and garnish with French fries on top. Enjoy your authentic Peruvian Lomo Saltado!