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Lomo Saltado

PERU

Lomo Saltado

30 minutes

4 persons

Easy

Lomo Saltado is a typical and popular stir-fry dish from Peru. It consists of red onion, tomato, spring onion, strips of steak and a spicy sauce and is traditionally served with fries and rice. The origins of the dish, which originated centuries ago, lie with Chinese immigrants who emigrated to Peru in the eighteenth century. Because they had to make their traditional recipes with other ingredients available in Peru, a mix has emerged between the two cuisines. The Chinese influence in this Peruvian dish provides a diversity of flavors and it is not without reason that it is so popular in Peru.


Just like the Causa Limeña and the Ceviche , the 'Aji Amarillo', made from yellow Peruvian chili pepper, gives a special flavor to the dish. You can buy this essential ingredient at the store (we bought it at Tjin's store in Amsterdam) or on Mariëla's website .


Vegetarian? Mariëla gave us an alternative: replace the steak with mushrooms or tofu.


Recipes from: redactieperu.nl

average rating is 5 out of 5, based on 3 votes, beoordelingen

Preparation

Step 1. Preparation

  • Boil the rice and fry the fries in the deep fryer, oven or air fryer.

  • Cut the tomato into medium-sized strips and the red onion into thick slices.

  • Cut the spring onion into large pieces of about 5 centimeters and chop the fresh coriander (or parsley).

  • Pat the steak dry with a paper towel, cut into medium-sized strips and season with salt and pepper.


Step 2. Make the sauce

  • Prepare the beef stock.

  • Place the beef stock together with the soy sauce, red wine vinegar, the aji amarillo paste and the oyster sauce in a small bowl and set aside.


Step 3. Start stir-frying!

  • Heat the oil in a wok over medium heat until the pan is hot and smoking.

  • Wok the steak pieces until done and remove the meat from the wok.

  • Add the onions, possibly with some extra oil, and stir-fry for 1 minute. Then add the tomato and stir-fry for another 1 minute.

  • Then add the steak back to the pan together with the chopped spring onion. Add the prepared sauce and the cumin and let the mixture cook for another 1 minute.


Step 4. Serve the Lomo Saltado

  • Remove from the heat and add the coriander (or parsley) and the fried fries. Mix everything together well.

  • Serve with the cooked rice.

Ingredients

  • 600 grams of steak

  • 2 red onion

  • 4 tomatoes

  • 4 stalks of spring onion

  • 8 sprigs of fresh coriander (or parsley)

  • 4 tbsp vegetable oil

  • 2 tsp cumin

  • Salt and pepper to taste


Sauce

  • 300 ml beef stock

  • 6 tbsp soy sauce

  • 2 tbsp red wine vinegar

  • 1 tbsp pure aji amarillo paste

  • 2 tsp oyster sauce


Serve with it

  • 100 grams of white rice

  • 400 grams of fries

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Buen Provecho! ('Enjoy your meal!')
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According to Mariëla, the variety of ingredients provides special taste sensations in Peruvian cuisine. Would you like to read more about what is special about Peruvian cuisine? Then read on!

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