Best 19 Lomo Saltado Recipes

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Lomo saltado is a traditional Peruvian stir-fry dish that combines tenderloin steak, vegetables, and a flavorful sauce. This delectable dish is a staple of Peruvian cuisine and is enjoyed by locals and tourists alike. The name "lomo saltado" translates to "jumping tenderloin," referring to the quick stir-frying technique used to cook the steak. This article provides a collection of lomo saltado recipes that cater to various dietary preferences and skill levels. From classic lomo saltado to vegetarian and vegan variations, these recipes offer a diverse selection of this Peruvian favorite. Whether you're a seasoned home cook or a novice in the kitchen, these recipes will guide you through the process of creating an authentic and delicious lomo saltado experience.

Here are our top 19 tried and tested recipes!

PERUVIAN LOMO SALTADO



Peruvian Lomo Saltado image

This is a traditional, very easy dish to make. I might add that it's very popular with finicky kids and adults as well.

Provided by Perricholi

Categories     World Cuisine Recipes     Latin American     South American     Peruvian

Time 50m

Yield 4

Number Of Ingredients 10

1 (16 ounce) package frozen French fries
vegetable oil as needed
1 pound beef tri tip, sliced 1/8 to 1/4 inch thick
salt and pepper to taste
1 large onion, sliced into strips
3 large tomatoes, peeled, seeded, and sliced into strips
1 yellow chili pepper (preferably Peruvian aji amarillo)
¼ cup distilled white vinegar
1 dash soy sauce to taste
2 tablespoons chopped fresh parsley

Steps:

  • Prepare the bag of French fries according to package directions.
  • While the French fries are cooking, heat the oil in a frying pan over medium-high heat. Season the sliced meat with salt and pepper to taste. Fry the meat until just cooked, and the juices begin to release. Remove the meat from the frying pan, then cook the onions, with additional oil if needed, until they are transparent. Stir in the tomato and aji amarillo; cook until the tomato softens. Pour in the vinegar and soy sauce, add the French fries, cover, and cook until the beef is done, about 3 minutes. Season to taste with salt and pepper, and sprinkle with chopped parsley to serve.

Nutrition Facts : Calories 498 calories, Carbohydrate 37.8 g, Cholesterol 73.7 mg, Fat 27.3 g, Fiber 4.6 g, Protein 26.3 g, SaturatedFat 8.2 g, Sodium 606.1 mg, Sugar 6 g

PERUVIAN LOMO SALTADO RECIPE BY TASTY



Peruvian Lomo Saltado Recipe by Tasty image

Here's what you need: vegetable oil, sirloin steak, salt, black pepper, red onion, medium tomato, garlic, aji amarillo paste, soy sauce, white vinegar, fresh cilantro, french fries, white rice

Provided by Kiano Moju

Categories     Dinner

Yield 4 servings

Number Of Ingredients 13

2 tablespoons vegetable oil, divided
1 lb sirloin steak, cut into strips
salt, to taste
black pepper, to taste
½ red onion, sliced
1 medium tomato, sliced
2 cloves garlic, minced
1 tablespoon aji amarillo paste
2 tablespoons soy sauce
1 tablespoon white vinegar
1 tablespoon fresh cilantro, chopped
1 lb french fries, cooked, hot
white rice, cooked, for serving, optional

Steps:

  • Heat 1 tablespoon of oil in a large pan over high heat. Add the steak, season with salt and pepper, and cook until browned, 5-6 minutes. Remove from the pan.
  • Heat the remaining tablespoon of oil in the same pan, then add the red onion and cook for about 5 minutes, until softened and browned. Add the tomato, garlic, and aji amarillo paste, and cook for another 5-7 minutes, until the tomatoes have released some of their juices, but are still intact.
  • Add the soy sauce and vinegar and stir to combine, let cook for 1 minute.
  • Add the steak, fries, and cilantro. Toss gently to coat the fries in the sauce.
  • Serve with rice, if desired.
  • Enjoy!

Nutrition Facts : Calories 437 calories, Carbohydrate 26 grams, Fat 24 grams, Fiber 3 grams, Protein 26 grams, Sugar 3 grams

LOMO SALTADO (PERUVIAN STEAK STIR-FRY)



Lomo Saltado (Peruvian Steak Stir-Fry) image

I've never been a big stir-fry guy, but when it comes to lomo saltado, I make an exception. First of all, it's Peruvian--and I love to eat anything Peruvian. But, it's also a stir-fry that features not only meat and vegetables, but also French fries. Serve with steamed white rice and garnish with cilantro, if so desired.

Provided by Chef John

Time 1h50m

Yield 4

Number Of Ingredients 15

1 ¼ pounds top sirloin steak
3 tablespoons soy sauce, divided
1 teaspoon white sugar
6 tablespoons olive oil, divided
1 (16 ounce) package frozen crinkle-cut French fries
1 ½ cups sliced red onion
1 medium orange bell pepper, sliced
1 habanero pepper, seeded and minced
½ cup sliced green onion
kosher salt to taste
2 cloves garlic, minced
1 teaspoon minced fresh ginger root
4 medium roma (plum) tomato
¼ cup white vinegar
¼ cup chopped fresh cilantro

Steps:

  • Slice beef horizontally into 1/4-inch strips and transfer into a mixing bowl. Add 1 tablespoon of soy sauce, and the sugar. Mix well and place in the refrigerator for at least 1 hour; longer is fine.
  • Preheat an oven to 200 degrees F (90 degrees C). Line a sheet pan with a silicone liner (such as Silpat®).
  • Heat 2 tablespoons olive oil in a large, nonstick skillet over medium-high heat. Add French fries and cook until golden and crisp, 5 to 7 minutes. Transfer to the prepared pan and place in the preheated oven to keep warm.
  • Heat 2 tablespoons olive oil in the same skillet over high heat until the oil begins to smoke. Sear the beef strips in 2 or 3 smaller batches, until browned but still pink in places, for 1 to 2 minutes per batch. You don't want to cook the meat all the way through, as it will finish cooking with the vegetables later. As each batch of beef is browned, transfer to a plate or bowl, and reserve.
  • Place the skillet back over high heat, and add remaining 2 tablespoons olive oil. Transfer in red onion, bell pepper, habanero, and green onion, along with a large pinch of salt. Cook, stirring, until the onions and peppers just begin to soften, 3 to 5 minutes.
  • Add garlic and ginger to the pan; cook and stir for 1 minute. Add tomato wedges and cook, stirring, until they begin to soften and start to release their juices, about 3 minutes. Add remaining 2 tablespoons of soy sauce, white vinegar, and the browned beef into the pan, along with any accumulated juices, and stir to combine.
  • Stir cilantro and crispy, cooked French fries into the pan, tossing everything to combine. Taste for salt and adjust if needed. Serve immediately.

Nutrition Facts : Calories 584.8 calories, Carbohydrate 41.7 g, Cholesterol 61.3 mg, Fat 33.9 g, Fiber 4.8 g, Protein 29.9 g, SaturatedFat 7.1 g, Sodium 1110.1 mg, Sugar 6.9 g

LOMO SALTADO (PERUVIAN BEEF AND POTATO STIR FRY)



Lomo Saltado (Peruvian Beef and Potato Stir Fry) image

People are often surprised to learn that Peruvian cuisine has a strong Chinese influence. A large Chinese immigrant community in Lima has given rise to a unique fusion of Incan, European and Asian cuisine called chifa cooking. Lomo saltado, a stir fry of beef and French fries over rice, is the ultimate example. I did not include the rice or French fry cooking time. Enjoy!

Provided by Nif_H

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 1/2 lbs beef tenderloin
3 tablespoons oil
1 red onion, thinly sliced
2 -3 garlic cloves, minced
2 -3 ajis amarillos chili peppers (Peruvian peppers) or 2 -3 other chili peppers, seeded and cut into strips
3 roma tomatoes, seeded and cut into strips
1/4 cup soy sauce
3 tablespoons red wine vinegar
salt and pepper, to taste
1 lb French fries, freshly cooked
6 cups hot cooked rice

Steps:

  • Cut the beef against the grain into strips about 2 inches long and 1/4 inch thick. Get all of your ingredients ready and close at hand. Prepare the French fries and rice and keep hot.
  • Heat the oil over high flame in a large pot or wok until it shimmers. Add the beef and stir fry until it is just cooked through, 1 to 2 minutes. Remove to a plate and set aside.
  • Add more oil to the pot or wok if needed and return it to high heat. Add the onion, peppers and garlic and stir fry until the onion is cooked through, but still a little crunchy, 2 to 3 minutes.
  • Add the tomatoes, soy sauce, vinegar, salt and pepper and stir fry for about 1 minute more. Return the beef to the pot or wok, along with the French fries and toss everything together to heat through and mingle the flavors. Adjust seasoning with salt and pepper.
  • Place a big scoop of rice on each diner's plate and serve the lomo saltado over the rice.
  • VARIATIONS:.
  • Versions of lomo saltado vary widely. Try seasoning the dish with some ground cumin, oregano, chopped parsley or chopped cilantro. Omit the vinegar or substitute a squeeze of lemon juice.
  • Ajís amarillos chiles lend a unique, especially Peruvian, flavor to this dish. Other chiles (jalapeño, serrano) can be used, but the flavor won't be the same. Or just use a red or green bell pepper for a mild dish.
  • Try adding a shot or two of pisco brandy at the end and flame it for a dramatic finale.

LOMO SALTADO



Lomo Saltado image

Provided by Food Network

Time 25m

Yield 1 serving

Number Of Ingredients 12

12 ounces rib-eye steak
Salt and freshly ground black pepper
Garlic, to taste
1/8 cup vegetable oil, plus more for deep-frying
Handful precooked French fries
1/4 medium red onion, thinly sliced
1/4 medium tomato, sliced
3 to 4 teaspoons vinegar
1 teaspoon soy sauce
1 to 2 ounces beer
2 to 3 pinches chopped parsley leaves
Steamed white rice, for serving

Steps:

  • Cut the steak in long pieces 1/4 by 1 1/2 to 2 inches. Season the steak with salt, pepper and garlic, to taste.
  • In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 350 degrees F. Add the fries and fry until golden. Remove them to paper towels to drain.
  • Add 1/8 cup of vegetable oil to a medium skillet over medium heat. Once the oil is hot add the rib-eye. After the meat has browned add the onions and cook until they soften. Add the tomato, vinegar and the soy sauce. Pour in the beer and simmer until the vegetables are cooked through. Remove the beef mixture to a serving plate and top with the fries. Garnish with parsley and serve with white rice.

PERUVIAN STEAK STIR-FRY (LOMO SALTADO)



Peruvian Steak Stir-Fry (Lomo Saltado) image

This iconic Peruvian dish is a childhood favorite of Chef Erik Ramirez. Chunks of beef tenderloin are stir-fried with fresh veggies in a satiny sauce, then drizzled with red pepper crema. Top it the traditional way, with French fries!

Provided by Erik Ramirez

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 28

1/2 cup sunflower oil
1 medium red onion
3 cloves garlic
kosher salt
1/4 cup evaporated milk
1 large egg yolk
2 tablespoons rocoto chile pepper paste, available at Latin specialty stores or online
2/3 cup red bell pepper purée, roast and purée a red pepper, or purchase online
1 tablespoon fresh huacatay leaves (Peruvian black mint), optional, fresh or frozen; available at Latin specialty stores or online
1 teaspoon cornstarch
2/3 cup water, plus 2 teaspoons, divided
1/4 cup beef stock
6 tablespoons soy sauce, preferably low-sodium
2 tablespoons red wine vinegar
3 tablespoons beef stock, preferably unsalted; may substitute water
6 tablespoons oyster sauce
12 ounces beef tenderloin
kosher salt
1/2 medium red onion
1 pint cherry tomatoes
1/2 habanero pepper, or fresh aji pepper
3 scallions
2 cloves garlic
2 tablespoons sunflower oil
2 tablespoons Water
2 tablespoons finely sliced cilantro leaves
French fries
Cooked white rice

Steps:

  • Crema de Rocoto: Heat oil in a saucepan over medium heat. Peel and slice onion in half horizontally, then slice into strips. Slice garlic and add to the hot oil, along with the onions and a pinch of salt. Turn heat to high, stir to combine, and cook until caramelized, 5-8 minutes. Then remove from heat and let cool, 15 minutes.
  • Add cooled onion-garlic mixture to a blender; add evaporated milk, egg yolk, rocoto paste, and red pepper purée. Cover blender and blend on medium to combine, then increase to high and purée, 30 seconds. Taste for seasoning, and add salt to taste. Add optional huacatay leaves and purée again. Transfer to a bowl and set aside. Makes about 1½ cups Crema de Rocoto. (Store in an airtight container in the refrigerator up to 3 days.)
  • Slurry: In a small bowl, mix together 2 teaspoons water and cornstarch to make a slurry. In a small saucepan, add water and beef stock. Stir in the slurry and bring mixture to a boil over medium-high heat. Once boiling and thickened, cook for 30 seconds to 1 minute. Transfer to a bowl and set aside.
  • Lomo Sauce: In a small bowl, stir together soy sauce, red wine vinegar, beef stock, and oyster sauce. Set aside. Makes 1 cup Lomo Sauce. (Store in an airtight container in the refrigerator up to 1 week.)
  • Beef Tenderloin: Slice tenderloin into 1-inch chunks. Sprinkle with salt all over and set aside to rest, 10 minutes.
  • Meanwhile, peel and slice red onion in half horizontally; then cut each half again vertically. Remove the center (save for another use), leaving the outer 3 or 4 layers. Cut each piece into three slices, separate the slices, and set aside in a bowl. Slice cherry tomatoes in half, and set aside in another bowl.Put on plastic gloves (optional), then discard seeds and stem of habanero. Julienne into very thin strips and add to the red onions. (If you're not wearing gloves, wash your hands after handling habanero.) Separate the white and light green parts of the scallions from the green tops. Trim away the roots and discard outer layer of scallion bottoms; cut into batons, and add to the onions. Thinly slice green tops and set aside to use as garnish. Peel and thinly slice garlic, and add to the onions.
  • Heat a wok or skillet over high heat and add oil. When smoking, add beef in an even layer. Sear on both sides, about 30 seconds per side. To the beef, add garlic, scallions, habanero, and onions. Add a splash of water, then shake and tilt the pan away from you, tossing the contents within the wok. (Optional: While tossing, allow the open flame to sear the contents. The flames give the dish a smoky char, but use caution, as cooking with an open flame can be dangerous in a home kitchen). Use a wooden spoon and continue tossing to stir-fry the beef until the onions are no longer raw but not fully cooked, 4-5 minutes. Add tomatoes, then stir and shake the wok. Then add ½ cup of Lomo Sauce and 2 tablespoons of the slurry. Stir in cilantro and continue cooking until the sauce has the consistency of a thin gravy, 2-3 minutes.
  • Assembly: Spoon stir-fry into a serving bowl. Drizzle a few tablespoons (or more!) of Crema de Rocoto on top and garnish with remaining scallions. Serve with optional French fries and white rice on the side.

PERUVIAN SAUTEED BEEF TENDERLOIN (LOMO SALTADO)



Peruvian Sauteed Beef Tenderloin (Lomo Saltado) image

this is another main course recipe from peruvian cuisine, i copied the recipe from yanuq.com http://www.yanuq.com/english/recipe.asp?idreceta=520 preparation time is aprox

Provided by Chef jaggerbowie897

Categories     Meat

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

2 1/4 lbs beef tenderloin, sliced into thin strips
3 red onions, peeled and cut in eight pieces
2 1/4 lbs all purpose potatoes, peeled, cut for French fries
4 fresh peruvian yellow chili (Yellow, green or orange-colored fresh hot pepper or chili. This is the most common aji used in Peru,)
4 tomatoes, cut in eighths
2 tablespoons chopped parsley
1 tablespoon balsamic vinegar
2 tablespoons soy sauce
1 1/4 cups oil
1/2 teaspoon key lime juice
pepper

Steps:

  • Preparation:
  • Heat ½ cup oil in a large skillet over high heat. Add beef and quickly sauté until beef is seared and browned on all sides. Remove pan from heat and transfer beef to a plate. Save covered.
  • Return pan to medium-high heat and add 1 ½ tablespoons oil. Add onions and sauté until edges are seared and they begin to soften, about 2 minutes.
  • Add aji amarillo, tomatoes, parsley, salt, pepper, soy sauce and vinegar. Sauté until tomatoes have softened, about 2 minutes.
  • Add beef and toss gently.
  • Optional: For a special taste pour ¼ cup Pisco over boiling meat and ignite. Cover and set aside.
  • Heat ¾ cups oil in a large nonstick skillet over medium heat. Add potatoes and sauté until browned and tender, about 15 minutes. Drain on paper towel.
  • Unmold rice in center of serving dish. Place beef and french fries on each side. Sprinkle with finely chopped parsley.

Nutrition Facts : Calories 802, Fat 60.2, SaturatedFat 15.3, Cholesterol 109.6, Sodium 339.1, Carbohydrate 29.2, Fiber 4.2, Sugar 4.5, Protein 36.2

VEGETARIAN LOMO SALTADO



Vegetarian Lomo Saltado image

Love love love this recipe from Peru. It's part Latin flavors part Chinese flavors. If you can't find ajis amarillos chili peppers, try substituting ancho or even just green bell, if you like things mild. This is an adaptation of [url=]http://www.food.com/recipe/lomo-saltado-peruvian-beef-and-potato-stir-fry-456482[/url]

Provided by alvinakatz

Categories     Peruvian

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 lb mushroom, sliced thick
1 lb marinated tofu
3 tablespoons oil
1 red onion, thinly sliced
2 -3 garlic cloves, minced
2 -3 ajis amarillos chili peppers (Peruvian peppers) or 2 -3 other chili peppers, seeded and cut into strips
3 roma tomatoes, seeded and cut into strips
1/4 cup soy sauce
1 teaspoon oregano
1/2 teaspoon ground cumin
3 tablespoons red wine vinegar
salt and pepper, to taste
1 lb French fries, freshly cooked
6 cups hot cooked rice

Steps:

  • Prepare the French fries and rice and keep hot.
  • Cut the tofu into strips about 2 inches long and 1/4 inch thick. Cut the mushrooms into biggish pieces. Saute in hot oil the tofu & the mushrooms together for about 3 minutes. Set aside.
  • Add more oil to the pot or wok if needed and return it to high heat. Add the onion, peppers and garlic and stir fry until the onion is cooked through, but still a little crunchy, 2 to 3 minutes.
  • Add the tomatoes, soy sauce, vinegar, oregano, cumin, salt and pepper and stir fry for about 1 minute more. Return the tofu/mushrooms to the pot or wok, along with the French fries and toss everything together to heat through and mingle the flavors. Adjust seasoning with salt and pepper.
  • Place a big scoop of rice on each diner's plate and serve the lomo saltado over the rice.

Nutrition Facts : Calories 695, Fat 15.7, SaturatedFat 2.4, Sodium 1441.2, Carbohydrate 122.1, Fiber 6.5, Sugar 6.5, Protein 16.2

LOMO SALTADO



Lomo Saltado image

Provided by Jon Nordheimer

Categories     dinner, weekday, main course

Time 40m

Yield 6 to 8 portions

Number Of Ingredients 9

Vegetable oil
4 all-purpose potatoes, peeled, halved lengthwise and thinly sliced
2 pounds beef loin, sliced into thin strips
3 yellow peppers, sliced into thin strips
3 red onions, peeled and cut into eighths
4 tomatoes, cut in eighths
2 tablespoons soy sauce
1 tablespoon balsamic vinegar
6 cups hot cooked rice

Steps:

  • In a large nonstick skillet over medium heat, heat 2-1/2 tablespoons vegetable oil. Add the potatoes, and sauté until browned and tender, about 15 minutes. Drain on paper towels, and set aside.
  • In a large skillet over high heat, heat 2 tablespoons of oil. Add the beef, and quickly sauté until the beef is seared and browned on all sides. Add peppers, and sauté until softened, about 2 to 3 minutes. Remove the pan from the heat, and use a slotted spoon to transfer beef and peppers to a plate.
  • Return the pan to medium-high heat. Add the onions and sauté until the edges are seared and they begin to soften, about 2 minutes. Add the tomatoes, and stir to combine. Sprinkle the soy sauce and balsamic vinegar over the mixture, and sauté until the tomatoes have softened, about 2 minutes.
  • Add the beef, peppers and sautéed potatoes, and toss gently to mix well. Cover and simmer just until reheated, 2-3 minutes. Serve with rice.

Nutrition Facts : @context http, Calories 570, UnsaturatedFat 11 grams, Carbohydrate 73 grams, Fat 15 grams, Fiber 6 grams, Protein 37 grams, SaturatedFat 3 grams, Sodium 370 milligrams, Sugar 5 grams, TransFat 0 grams

GUIDO'S LOMO SALTADO



Guido's Lomo Saltado image

Provided by Guy Fieri

Time 29m

Yield 4 to 6 servings

Number Of Ingredients 25

1 (1-pound) rib-eye, boneless, trimmed of excess fat and cut into 1/2 by 2-inch long pieces
1 tablespoon freshly cracked black pepper
1/4 cup balsamic vinegar
1/2 cup soy sauce
1 tablespoon fish sauce
2 teaspoons cornstarch
2 tablespoons Worcestershire sauce
2 tablespoons minced garlic
2 teaspoons minced ginger
2 tablespoons canola oil
1 red onion, cut into 1/2 by 2-inch strips, about 2 cups
1 red bell pepper, seeded and cut into 1/2 by 2-inch strips, about 1 cup
1 yellow bell pepper, seeded and cut into 1/2 by 2-inch strips, about 1 cup
5 Roma tomatoes, sliced into 1-inch wedges
French Cut Fries, recipe follows
4 ounces beer
1 tablespoon key lime juice
Organic white rice, prepared according to package directions, for serving
1/4 cup chopped Italian parsley
Hot pepper sauce, for serving (recommended: Aji or Peruvian, both can be found online)
4 (4 to 5-inch) russet potatoes
1 gallon water
2 quarts canola oil
1 tablespoon fine sea salt
1 teaspoon freshly ground black pepper

Steps:

  • Season the meat with the pepper, tossing to coat. Set aside. Combine the balsamic, soy sauce, fish sauce, cornstarch and Worcestershire sauce in a small bowl. Whisk with a fork to incorporate well, then add the garlic and ginger, and stir to combine.
  • Put the wok over high heat, add the canola oil and when it just begins to smoke, add the onions, bell peppers and tomatoes. Saute until the onions begin to soften, about 5 to 6 minutes.
  • At this point, drop the prepared French Cut Fries into the oil for a final fry.
  • Push a hole in the center of the wok and add the beef. Stir-fry for 1 minute, then deglaze the wok with the beer and add the vinegar-soy mixture. Stir frequently for another 1 to 2 minutes. Add the lime juice and toss. Remove the French fries from the oil and toss them into the stir-fry mixture. Serve on a warm plate with the white rice. Garnish with the parsley and serve immediately. Pass hot pepper sauce at the table.
  • Peel the sides of the potatoes, leaving the skin on both ends. Cut them into 3/8-inch slices, then stack the pieces and dice them into 3/8-inch squares. Put the potatoes in a bowl with the water and let them sit submerged for 30 minutes to 24 hours. This will help leach the excess starch from the potatoes and keep them from oxidizing.
  • Heat the oil in a heavy stock pot to 275 to 300 degrees F. Use a candy thermometer to assure proper temperature.
  • Drain the potatoes and pat them dry of excess water. Add about 2 handfuls of the potatoes to the hot oil. (Chefs Note: There should be at least 1-inch of oil covering the potatoes.) Cook until they are partially cooked and lightly browned, about 5 to 7 minutes. Remove the potatoes, shake off any excess oil and let them cool on a rack. Repeat with the remaining potatoes.
  • After all of the potatoes have cooled, heat the oil to 350 degrees F. Add 2 handfuls of the potatoes to the oil, and fry until they are golden brown, about 2 minutes. Remove them from the pot, shake off the excess oil, and season lightly in a bowl with the salt and pepper. Repeat this method until all the potatoes are fried. Keep warm until ready to use.

LOMO SALTADO ( VEGAN )



Lomo Saltado ( Vegan ) image

Lomo Saltado is a Peruvian dish with Chinese influences. This dish is normally prepared with beef tenderloin, potatoes, and vegetables and served with rice - but this version ditches the beef!! The recipe calls for wheat gluten strips but you could also use SEITAN, TOFU, or PORTABELLA MUSHROOMS. Look for jarred aji yellow paste or aji amarillo paste in a Latin food market. If you can't find the paste, you can use frozen aji amarillo peppers (South American hot yellow chile pepper) or equivilant pepper. Thaw and dice one pepper, and saute it in olive oil until it's soft. This recipe is from Vegan International.

Provided by Mindelicious

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 18

2 cups rice
1 lb yukon gold potato (or your choice)
oil, for deep frying potatoes
2 tablespoons canola oil
1 large red onion, cut into eights or large strips
1 lb wheat gluten, strips about 1-2-inch long or 1 lb portabella mushroom
1 1/2 teaspoons aji yellow paste
4 tomatoes, cut into eighths
1 tablespoon parsley, chopped
1 tablespoon cilantro, chopped
1 tablespoon balsamic vinegar
2 tablespoons soy sauce
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons peruvian Pisco (optional)
1 tablespoon lime juice

Steps:

  • Prepare the rice and set aside (keep warm).
  • Heat oil to 325°, cut potatoes into french fries and fry for 5 minutes. Remove from oil.
  • Reheat oil to 375° and resume cooking fries for about 2-3 more minutes (depending on size) until golden brown, crispy, and cooked through. Keep warm.
  • Heat 2 tablespoons oil in pan over medium-high heat. Add onion, gluten strips or mushrooms and fry until browned.
  • Add aji, tomatoes, parsley, cilantro, vinegar, soy sauce, and spices and cook for 2 minutes until tomatoes are softened.
  • If desired, sprinkle pisco on top of the dish and ignite (remember to extinguish, if necessary).
  • Squeeze lime juice over pan, add french fries, and quickly toss together. Serve over rice.

GRILLED LOMO SALTADO



Grilled Lomo Saltado image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 13

1 skirt steak
2 medium red onions, cut in 1/2 lengthwise
1 clove garlic
1/4 teaspoon salt
4 teaspoons rice vinegar
4 teaspoons soy sauce
4 tablespoons canola oil
1 teaspoon ground cumin
3/4 teaspoon ground black pepper
1 medium Yukon gold potato, peeled and cut into wedges
1/2 teaspoon paprika
2 medium heirloom tomatoes, cut into wedges
1/4 cup chopped cilantro leaves

Steps:

  • Have grill pre-greased and preheated to medium-high.
  • Place steak in 1 bowl and onions in another. Using a knife, make a paste by combining garlic and 1/4 teaspoon salt. Whisk together garlic paste, rice vinegar, soy sauce, 2 tablespoons of canola oil, cumin, and ground black pepper. Divide marinade between steak and onions. Refrigerate for 1/2 hour.
  • Before grilling, allow steak and onions to come to room temperature. Place steak on grill and cook about 4 minutes per side for medium-rare. Discard marinade. When done, let steak rest before slicing.
  • Place onions face down on grill and cook until slightly soft, about 6 minutes per side. When done, cut onions into wedges.
  • Sprinkle paprika over potatoes and toss with remaining canola oil. Place on grill and cook until soft inside, about 6 minutes per side. Season with salt when done.
  • In a large bowl combine steak and juices, onions, potatoes, tomatoes, cilantro, and reserved marinade. Toss gently and re-season with salt and pepper if needed. Serve warm.

LOMO SALTADO (BEEF AND POTATOES PERUVIAN STYLE)



Lomo Saltado (Beef and Potatoes Peruvian Style) image

Make and share this Lomo Saltado (Beef and Potatoes Peruvian Style) recipe from Food.com.

Provided by Member 610488

Categories     Meat

Time 30m

Yield 1 serving(s)

Number Of Ingredients 13

12 ounces rib eye steaks
salt & freshly ground black pepper
garlic, to taste
1/8 cup vegetable oil
1/4 medium red onion, thinly sliced
1/2 bell pepper, diced (red, yellow or green)
1/4 medium tomatoes, sliced
4 teaspoons vinegar or 4 teaspoons red wine vinegar
1 teaspoon soy sauce
2 ounces beer
1/4 cup fresh parsley leaves, chopped
1/4 lb freshly made French fries, precooked and hot
steamed white rice, for serving

Steps:

  • Cut the steak in pieces 1/4x2 inches in length. Season the steak with salt, pepper and garlic, to taste.
  • Add 1/8 cup of vegetable oil to a medium skillet over medium heat. Once the oil is hot, add the rib-eye. After the meat has browned, add the onions along with the bell pepper and cook until they soften. Add the tomato, vinegar and the soy sauce. Pour in the beer and simmer until the vegetables are cooked through. Remove the beef mixture to a serving plate and top with the fries. Garnish with parsley and serve with white rice.

LOMO SALTADO - PERUVIAN STIR-FRIED BEEF AND POTATOES



LOMO SALTADO - PERUVIAN STIR-FRIED BEEF AND POTATOES image

Categories     Beef     Dinner

Yield 4 to 6

Number Of Ingredients 13

1 1/2 pounds potatoes (or frozen french fries)
2 tablespoons vegetable oil
2 cloves garlic
1/2 teaspoon ground cumin
1 pound beef tenderloin
2 red onions, sliced thinly into slivers
1 hot yellow pepper, diced
3 tablespoons soy sauce
2 tablespoons vinegar
2 red peppers, sliced into thin strips
2 plum tomatoes, sliced into thin strips
Vegetable oil for frying potatoes
Salt and pepper to taste

Steps:

  • 1. Peel and cut potatoes into 1/2 inch thick french fries, and place in ice water. Set aside. 2. Cut beef into thin 1/2 inch strips. Mash garlic cloves. Heat vegetable oil in a skillet and sauté garlic with the cumin for 1 minute. 3. Add beef and cook on medium high heat until browned on all sides. 4. Remove beef from heat and season with salt and pepper. Set aside. 5. Add the onions and hot yellow pepper to the same pan and cook 2 to 3 minutes, until the onions are soft, adding a little more vegetable oil if needed. 6. Add the vinegar, soy sauce, and red peppers and cook 2 to 3 more minutes. Remove from heat. 7. In a separate pan, fry the potatoes in 1 to 2 inches of oil until golden. Drain on paper towels and season with salt and pepper to taste. 8. Add the beef to the pan with the onions and peppers. Add the tomatoes and heat for 2 minutes. 9. Add the french fries to the stir-fry. Serve with rice.

LOMO SALTADO (PERUVIAN)



Lomo Saltado (Peruvian) image

Lomo Saltado is a Peruvian dish served with white rice on the side and fried potatoes served on top of the meat and vegetables. While this may sound odd, potatoes are originally from Peru and they are used in every possible way. Many Japanese moved to Peru several generations ago. The soy sauce gives good depth to the marinade.

Provided by gailanng

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

1 -1 1/2 lb skirt steaks, petite fillets, hanger or 1 -1 1/2 lb flat iron steak
2 medium red onions, cut in half lengthwise
1 red bell peppers or 1 green bell pepper, cut into strips
1 -2 jalapeno pepper, seeds removed and sliced into strips (optional)
2 garlic cloves, minced
1/4 teaspoon sea salt
4 teaspoons red wine or 4 teaspoons sherry wine vinegar
4 teaspoons soy sauce
4 tablespoons olive oil, divided
1 teaspoon ground cumin
3/4 teaspoon ground black pepper
5 medium yukon gold potatoes, peeled and cut into French-fry like strips
1/2 teaspoon paprika
2 medium tomatoes, cut into wedges
1/4 cup chopped cilantro leaf

Steps:

  • Place steak in 1 bowl and onions in another. Using a knife, make a paste by combining garlic and 1/4 teaspoon salt. Whisk together garlic paste, vinegar, soy sauce, 2 tablespoons of olive oil, cumin and ground black pepper. Divide marinade between steak and onions. Refrigerate for 1/2 hour.
  • While steak is marinating, cook potatoes. Drizzle them with 2 tablespoons of olive oil and sprinkle with paprika. Put in a 375 degree oven and roast. Check them after 6 minutes and toss with a spatula. Depending on how thick you cut them, they should cook fairly quickly, so keep an eye on them; set aside.
  • Before cooking, allow steak and onions to come to room temperature. Place steak on in a hot saute pan with a little oil and cook about 4 minutes per side for medium-rare, depending on which cut you are using. Discard marinade. When done, let steak rest before slicing.
  • Place onions face down in saute pan and cook until slightly soft, about 6 minutes per side. When done, cut onions into wedges.
  • In a large bowl combine steak and juices, onions, peppers, tomatoes, cilantro and reserved marinade. Toss gently and adjust seasoning with salt and pepper, if needed. Season potatoes and place on top of meat and vegetables. Serve warm.

LOMO SALTADO WITH MUSHROOMS AND ONION



Lomo Saltado With Mushrooms and Onion image

Pork Chops in a rich, savory mushroom and onion sauce. Adapted from a Daisy Martinez recipe. I make this several times a month!

Provided by KlynnPadilla

Categories     Pork

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

6 boneless pork chops, 1/2 inch thick
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup flour
3 tablespoons oil
8 ounces sliced mushrooms
1 large onion, chopped
1/3 cup soy sauce
1 tablespoon white wine vinegar
chopped cilantro (to garnish) (optional)

Steps:

  • Pound pork chops to 1/4-inch thickness. Season with salt and pepper, then lightly coat in flour.
  • Heat 2 tablespoons of the oil in a large skillet over medium-high. Saute chops until nicely browned on each side; set aside.
  • Add the remaining tablespoon of oil to the skillet. Cook mushrooms and onion, stirring occasionally, in the oil for about 5 minutes or until softened. Stir in 3 tablespoons of the flour.
  • Lower heat to medium; add soy sauce and vinegar. Cook about 1 minute, then add 1/2 cup water. Stir and cook about 2 minutes until the sauce is thickened. Add pork chops back to skillet, cover and cook 3-5 minutes longer. Garnish with cilantro if desired.

LOMO SALTADO



Lomo Saltado image

Another Peruvian recipe given to me by my dear friend Jess who is living in Peru. This is her husband's favorite. (The recipe is different from others on the site and is supposed to be very authentic.)

Provided by under12parsecs

Categories     Meat

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

1 1/2 lbs potatoes
2 tablespoons vegetable oil
2 garlic cloves
1/2 teaspoon ground cumin
1 lb beef tenderloin
2 red onions, sliced thinly into slivers
1 hot yellow pepper, diced
3 tablespoons soy sauce
2 tablespoons vinegar
2 red peppers, sliced into thin strips
2 plum tomatoes, sliced into thin strips
vegetable oil for frying potato
salt and pepper

Steps:

  • Peel and cut potatoes into 1/2 inch thick french fries, and place in ice water.
  • Cut beef into thin 1/2 inch strips. Mash garlic cloves. Heat vegetable oil in a skillet and saute garlic with the cumin for 1 minute.
  • Add beef and cook on medium high heat until browned on all sides.
  • Remove beef from heat and season with salt and pepper. Set aside.
  • Add the onions and hot yellow pepper to the same pan and cook 2 to 3 minutes, until the onions are soft, adding a little more vegetable oil if needed.
  • Add the vinegar, soy sauce, and red peppers and cook 2 to 3 more minutes. Remove from heat.
  • In a separate pan, fry the potatoes in 1 to 2 inches of oil until golden. Drain on paper towels and season with salt and pepper to taste.
  • Add the beef to the pan with the onions and peppers. Add the tomatoes and heat for 2 minutes.
  • Add the french fries to the stir-fry. Serve with rice.

LOMO SALTADO



Lomo Saltado image

Categories     Beef     Dinner     Lunch

Number Of Ingredients 10

2 tablespoons Oil
1 pound Beef
1/2 piece Red Onion
1 piece Tomato (medium)
3 pieces Garlic
1 tablespoon Aji Amarillo paste
2 tablespoons Soy Sauce
1 tablespoon Vinegar
1 tablespoon Cilantro
1 pound French Fries (cooked)

Steps:

  • Heat 1 tablespoon of oil in a large pan over high heat. Add the steak, season with salt and pepper, and cook until browned, 5-6 minutes. Remove from the pan.
  • Heat the remaining tablespoon of oil in the same pan, then add the red onion and cook for about 5 minutes, until softened and browned. Add the tomato, garlic, and aji amarillo paste, and cook for another 5-7 minutes, until the tomatoes have released some of their juices, but are still intact.
  • Add the soy sauce and vinegar and stir to combine, let cook for 1 minute.
  • Add the steak, fries, and cilantro. Toss gently to coat the fries in the sauce.
  • Serve with rice, if desired.

LOMO SALTADO



Lomo Saltado image

Looking for a wonderful dinner? Then check out this Peruvian-style vegetable and beef stir-fry that's served over rice.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 10

Number Of Ingredients 10

4 medium baking potatoes (about 1 lb)
1 tablespoon vegetable oil, plus additional as needed
1 1/2 lb thinly sliced beef sirloin steak
1 large red onion, halved, thinly sliced
4 plum (Roma) tomatoes, cut into thin wedges
1 tablespoon soy sauce
1 teaspoon red wine vinegar
Salt and pepper to taste
2 medium green onions, cut into small matchstick pieces
10 cups hot cooked white rice

Steps:

  • Peel potatoes; cut into 2x1/4-inch sticks. In 12-inch skillet, heat 1 tablespoon oil over medium-high heat. Cook potatoes in oil 5 to 8 minutes, tossing frequently, until tender and golden brown. Remove from skillet; keep warm.
  • In same skillet, heat about 1 teaspoon oil over medium-high heat. Working in small batches, cook beef in oil about 1 minute or just until cooked. Continue cooking beef in small batches, using 1 teaspoon oil per batch. Remove beef from skillet; keep warm.
  • Add red onion to skillet; cook and stir about 2 minutes or until tender. Stir in beef, tomatoes, soy sauce, vinegar and salt and pepper. Cook and toss mixture over medium heat about 1 minute or until hot.
  • Spoon beef mixture onto large serving platter; top with cooked potatoes. Garnish with green onions. Serve over rice.

Nutrition Facts : Calories 340, Carbohydrate 53 g, Cholesterol 45 mg, Fiber 1 g, Protein 23 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 2 g, TransFat 0 g

Tips:

  • Use high-quality beef: The quality of the beef you use will greatly impact the flavor of your lomo saltado. Look for flank steak or sirloin steak that is well-marbled and has a deep red color.
  • Slice the beef against the grain: This will help to tenderize the meat and make it more flavorful.
  • Marinate the beef: Marinating the beef in a mixture of soy sauce, garlic, and spices will help to add flavor and moisture to the meat.
  • Cook the beef in a hot pan: This will help to sear the meat and lock in the juices.
  • Add the vegetables towards the end of cooking: This will help to prevent them from becoming overcooked and mushy.
  • Serve the lomo saltado immediately: This dish is best served hot and fresh.

Conclusion:

Lomo saltado is a delicious and flavorful Peruvian dish that is sure to please everyone at your table. It is a quick and easy dish to make, and it is perfect for a weeknight meal. With its combination of tender beef, crisp vegetables, and flavorful sauce, lomo saltado is a dish that you will want to make again and again.

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