Lomo Saltado (Peru)

Lomo Saltado is a popular Peruvian dish that combines Chinese and Peruvian cuisine. The term ‘chifa’ refers to a style of cuisine that blends Chinese and Peruvian cooking techniques and ingredients to create a unique fusion of flavours in dishes. Its history can be traced back to the mid to late 19th century, when Chinese immigrants came to Peru to work on the railroads and in the mines.

These Chinese immigrants brought with them their culinary traditions, which were eventually fused with Peruvian ingredients and flavours to create new dishes, such as Lomo Saltado. The dish consists of stir-fried strips of beef, onions, tomatoes, french fries and other vegetables, typically served over rice. It is typically seasoned with soy sauce, vinegar, and spices, which gives it a unique flavour profile that is both savoury and tangy.

Today, Lomo Saltado is considered one of Peru’s best dishes and is enjoyed by people all over the world. Its popularity has helped to spread Peruvian cuisine and culture to new audiences.

STEPS ON LOMO SALTADO

Lomo Saltado is the ultimate flavour bomb dish – juicy sirloin steak, caramelised onions, and crispy fries – all easy to make and deliciously combined in one pan for a hassle-free meal.

Lets get buzzin’:

Meat Marinade:

Sirloin steak (thinly sliced)

Cumin Powder

Dried Thyme / Dried Oregano

Black Pepper

Salt

Stir Fry:

Ginger

Garlic

Brown / Red Onions

Tomato

Yellow / Red Bell Pepper

Oyster sauce

Light soy sauce

Rice Vinegar

Aji Amarillo paste

Lime juice

Fresh Cilantro

French Fries

Vegetable Oil

To prepare the ingredients for Lomo Saltado, start by thinly slicing the sirloin steak and add it to a large mixing bowl. Add all other ingredients for the beef marinade and mix well until all ingredients are incorporated. Set it aside for 30 minutes to marinade.

Next, begin peeling the onions and cutting them into quarters. Separate each layer of the onion quarters. Remove the stem end and cut ½ inch off the bottom of the bell pepper, then cut the bell pepper in half and thinly slice it. Next, finely mince the garlic and ginger separately. Cut the tomato into wedges and remove the interior to prevent excess moisture in the dish. Roll the cilantro into a cigar-like shape and roughly chop it. Place the onions, bell pepper, minced garlic, minced ginger and cilantro into a bowl and set it aside.

In a small bowl, mix oyster sauce, light soy sauce, rice vinegar, aji amarillo paste, and lime juice until well incorporated. Set it aside.

After 30 minutes, heat oil in a pan or wok. Once the oil is hot, fry the sirloin steak for 3-5 minutes or until uniformly brown on medium-high heat. Remove the steak from heat, transfer it to a plate, and set it aside. While browning the beef, expect some juice to come out. If the juice is still present when the meat is ready to be removed, leave it in and continue cooking as usual. This juice will impart a lot of flavour, hence, avoid discarding it.

In the same pan or wok, add the onions and cook until the edges are brown and there are some brown spots on the onions.

Add the tomatoes, garlic, ginger, and bell pepper and stir-fry for 2 minutes on high heat.

Add the beef and the sauce mix and stir-fry for another 2 minutes.

Lastly, add the french fries and fresh cilantro and fry everything for one minute and remove from heat.

Serve Lomo Saltado with rice or as a stuffing in pita bread.

Enjoy!

DIFFICULTY:

 2/5

INGREDIENTS

Meat Marinade:

500 grams of Sirloin Steak
1 tsp of Cumin Powder
1 1/ 2 teaspoon of Dried Thyme
2 tsp of Black Pepper
2 tsp of Salt

Stir Fry:

1 inch of Ginger (minced)
4 cloves of Garlic (minced)
2 small Brown Onions
1 medium Tomato
1 Yellow Bell Pepper
1 tablespoon of Oyster Sauce
1 tablespoon of Light Soy Sauce
½ tablespoon of Rice Vinegar
2 tablespoon of Aji Amarillo Paste
2 teaspoon of Lime Juice
50 grams Fresh Cilantro (chopped)
350 grams French Fries
4 tablespoon of Vegetable Oil

INSTRUCTIONS

Thinly slice the sirloin steak and add it to a large mixing bowl. Add other marinade ingredients and mix well. Marinade for 30 minutes.
Peel and quarter the onions, separating each layer.
Cut the bell pepper in half, remove the stem and bottom, and thinly slice it.
Finely mince the garlic and ginger separately.
Cut the tomato into wedges and remove the interior.
Roll the cilantro into a cigar-like shape and roughly chop it.
Combine the onions, bell pepper, minced garlic, minced ginger and cilantro in a bowl and set aside.
Heat oil in a pan or wok. Fry the steak for 3-5 minutes until brown. Set it aside.
Cook onions until brown on the edges. Add tomatoes, garlic, ginger, and bell pepper. Stir-fry for 2 minutes.
Add steak and sauce mix. Stir-fry for 2 more minutes.
Add french fries and cilantro. Fry for 1 minute and remove from heat.
Serve with rice or as a stuffing in pita bread.
Enjoy!

Lomo Saltado (Peru)

STEPS ON LOMO SALTADO