Best 2 Peruvian Steak Stir Fry Lomo Saltado Recipes

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In the vibrant culinary landscape of Peru, Lomo Saltado stands as a shining star, a dish that tantalizes taste buds with its harmonious fusion of flavors and textures. This delectable stir-fry boasts tender strips of sirloin steak, expertly seasoned and seared to perfection, accompanied by a medley of colorful vegetables, including crisp bell peppers, succulent onions, and juicy tomatoes. A splash of soy sauce and a dash of vinegar add a delightful umami touch, while a sprinkling of fresh cilantro lends a vibrant herbal note. Lomo Saltado is a culinary journey that embodies the essence of Peruvian cuisine, a harmonious blend of indigenous and international influences, creating a dish that is both comforting and exciting.

But the culinary adventure doesn't end there. Alongside the classic Lomo Saltado recipe, this article presents a tempting array of variations that cater to diverse dietary preferences and culinary curiosities. For those seeking a vegetarian alternative, the Vegetarian Lomo Saltado offers a symphony of flavors, featuring hearty tofu or mushrooms instead of steak, while maintaining the vibrant vegetable medley and delectable sauce. For those with a penchant for spice, the Ají de Gallina con Arroz is a delightful chicken stew infused with the warmth of aji amarillo peppers, served over a bed of fluffy rice. And for those who appreciate the simplicity of a well-executed classic, the Arroz Chaufa is a Peruvian fried rice dish that combines savory chicken, eggs, and vegetables, creating a comforting and flavorful meal.

Whether you're a seasoned home cook or a culinary novice, this article provides a comprehensive guide to crafting authentic Peruvian dishes that will transport your taste buds to the heart of Lima. With detailed instructions, helpful tips, and variations to suit every palate, you'll be able to recreate these Peruvian gems in the comfort of your own kitchen. So embark on this culinary journey, savor the vibrant flavors of Lomo Saltado and its delectable variations, and discover the beauty of Peruvian cuisine.

Let's cook with our recipes!

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

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.

Tips:

  • Use a well-seasoned wok or large skillet over high heat to get a good sear on the steak and vegetables.
  • Be sure to slice the steak against the grain for more tender results.
  • Marinate the steak in the soy sauce, garlic, and spices for at least 30 minutes, or up to overnight.
  • Don't overcrowd the wok or skillet when cooking the steak and vegetables. Cook them in batches if necessary.
  • Add the tomatoes and onions last, so they don't overcook.
  • Serve the lomo saltado immediately, garnished with cilantro and lime wedges.

Conclusion:

Lomo saltado is a delicious and easy-to-make Peruvian stir-fry that is perfect for a weeknight meal. The combination of tender steak, crisp vegetables, and flavorful sauce is sure to please everyone at the table. Serve it with rice or your favorite sides for a complete meal.

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