Lomo Saltado

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A traditional Peruvian dish, Lomo Saltado or beef stir-fried, is an excellent example of Chifa cuisine, a mix of Peruvian and Chinese ingredients, techniques, and traditions.

Lomo Saltado is the name of the beef dish, but the sides are so traditional that know they are expected to be there: rice and fries.

Lomo Saltado is easy to make at home, but you must move fast to have all the ingredients ready to go.

What cut of meat is best?

Lomo is sirloin. For this dish, the beef is cut into strips, be careful to cut against the grain, so the meat is tender. You can use skirt, flank steak, rib eye, or new york steak.

Is Lomo Saltado spicy?

No, you can control the dish’s spiciness by adding hot sauce, but the traditionally used pepper (ají Amarillo) is not spicy.

Where in the USA can I get Ají Amarillo?

The easiest is to buy a jar of ají Amarillo paste. It’s available in many supermarkets, almost all Latino supermarkets, and on Amazon (affiliate link). Other uses of Ají Amarillo paste are Papas a la huancaína (a delicious appetizer of boiled potatoes with salsa huancaína and Causa Rellena (appetizer).

Fresh ají Amarillo is available during the summer in Latin groceries sometimes.

Other Peruvian recipes to enjoy:

Peruvian Anticuchos de carne

Ají de gallina (creamy chicken stew)

Suspiro de limeña (Dulce de Leche dessert with meringue)

Lomo Saltado

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A traditional Peruvian beef stir-fried.

• Total Time: 40 minutes
• Yield: 4

Ingredients

Units USM

• 1 pound of skirt or flank steak cut into strips
• 1 medium red onion
• 2 medium tomatoes
• 1/2 yellow or orange bell pepper or 1 ají Amarillo or 1 tablespoon of aji Amarillo paste
• 1 finely minced garlic clove
• 3 tablespoons red wine vinegar
• 3 tablespoons soy sauce
• 1 tablespoon chopped coriander
• 1 tablespoon vegetable oil
• salt and pepper

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Instructions

1. Peel and chop the onion into thick slices. Chop the tomato into large pieces. Cut the bell peppers into strips. Prepare the cilantro and garlic. Cut the meat into long pieces. Season.
2. Heat the wok or large skillet over high heat. Place the oil and immediately the meat without overlapping. In general, it is necessary to do it in two batches. The idea is to brown the beef without releasing juices. Cook for a minute, turn and continue cooking for another minute. Remove to a plate if you need to do a second batch.
   
3. Return the rest of the meat and add the vinegar, soy sauce, onion, tomato, garlic, and bell peppers.
   
4. Cook for 3-5 minutes, always on high heat. Add the cilantro, stir, taste, and adjust the seasoning.
   
5. Serve immediately with rice and potato fries.
   

• Author: Pilar Hernandez
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Beef
• Method: Wok
• Cuisine: Peruvian

This recipe was sponsored by ALDI.