Introducing FoodieFront, your one-stop shop for delicious recipes and international culinary excursions! We’re exploring the vivid tastes of Peruvian cuisine today with a traditional dish called lomo saltado. Tender beef strips and vibrant vegetables are combined in this well-liked Peruvian stir-fry, which is all thrown in a flavorful sauce that will definitely entice your palate. Lomo Saltado, a delectable example of the variety of tastes present in Peruvian cookery, is a product of the blending of Chinese and Peruvian cuisines.
INGREDIENTS
- 1 lb beef (sirloin or flank steak), thinly sliced
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 red onion, sliced
- 2 tomatoes, sliced into wedges
- 1 yellow pepper, sliced
- 1 green pepper, sliced
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- Fresh cilantro for garnish
- Cooked white rice for serving
INSTRUCTIONS
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Marinate the thinly sliced beef in a mixture of , minced garlic, soy sauce, salt, and pepper in a basin. Give it a minimum of fifteen minutes to allow the flavors to seep in.
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In a large skillet or wok, heat the vegetable oil over medium-high heat. When the meat is added, marinade it for two to three minutes on each side, or until browned. After taking the steak out of the griddle, set it aside.
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Add the sliced red onion to the same pan and sauté for about 2 minutes, or until softened. Add the green pepper, yellow pepper, and tomato slices after that. Stir-fry the vegetables for a further three to four minutes, or until they are crisp-tender.
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After the steak has finished cooking, return it to the skillet and thoroughly mix everything. If necessary, add more salt and pepper to the seasoning.
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Serve hot with prepared white rice and garnish with fresh cilantro.
Lomo Saltado
Equipment
- Large skillet or wok
- Cutting board
- Knife
- Mixing bowl
Ingredients
- 1 lb beef (sirloin or flank steak), thinly sliced
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 red onion, sliced
- 2 tomatoes, sliced into wedges
- 1 yellow pepper, sliced
- 1 green pepper, sliced
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- Fresh cilantro for garnish
- Cooked white rice for serving
Instructions
- Marinate the thinly sliced beef in a mixture of , minced garlic, soy sauce, salt, and pepper in a basin. Give it a minimum of fifteen minutes to allow the flavors to seep in.
- In a large skillet or wok, heat the vegetable oil over medium-high heat. When the meat is added, marinade it for two to three minutes on each side, or until browned. After taking the steak out of the griddle, set it aside.
- Add the sliced red onion to the same pan and sauté for about 2 minutes, or until softened. Add the green pepper, yellow pepper, and tomato slices after that. Stir-fry the vegetables for a further three to four minutes, or until they are crisp-tender.
- After the steak has finished cooking, return it to the skillet and thoroughly mix everything. If necessary, add more salt and pepper to the seasoning.
- Serve hot with prepared white rice and garnish with fresh cilantro.
Q: What is Lomo Saltado?
A well-known Peruvian cuisine called lomo saltado is made with soft beef strips that are stir-fried with onions, tomatoes, and peppers while being seasoned with soy sauce and other tasty seasonings.
Q: Is Lomo Saltado spicy?
A: You may modify it to fit your personal tastes. Although lomo saltado isn’t typically extremely spicy, you may up the intensity by adding hot sauce or adding spicy peppers like aji amarillo.
Q: Can I make Lomo Saltado with chicken or tofu instead of beef?
A: Definitely! Although the original recipe asks for beef, a vegetarian version may simply be made using chicken, tofu, or even mushrooms.
Q: What type of beef should I use for Lomo Saltado?
A: For softness, you can use thinly sliced lean beef cuts like flank steak or sirloin that have been cut against the grain.
Q: Is Lomo Saltado served with rice?
A: Cooked white rice is usually served with lomo saltado, which helps the rice absorb the flavorful sauce.
Q: Can I prepare Lomo Saltado ahead of time?
A: Although it tastes best when served fresh, you may prepare some of the ingredients in advance, such as cutting the veggies or marinating the meat. However, it’s advised to prepare and serve Lomo Saltado right away for the finest flavor and texture.
Q: What other dishes go well with Lomo Saltado?
A: Lomo Saltado goes nicely with classic Peruvian sides like papa a la Huancaina (potatoes in a hot cheese sauce), Aji de Gallina (chicken in a spicy sauce), or a basic salad dressed with avocado and lime.
Q: Is Lomo Saltado gluten-free?
A: You can simply make this dish gluten-free by using tamari or an alternative to soy sauce that is gluten-free, even though the classic recipe calls for soy sauce, which contains gluten.
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Nutrition Fact –
- Calories: Approximately 350-400 kcal
- Protein: Around 25-30 grams
- Carbohydrates: Roughly 20-25 grams
- Fat: Approximately 15-20 grams
- Fiber: Around 3-4 grams
- Sodium: Varies depending on the amount of salt and soy sauce used, but typically around 800-1000 mg
