Best Lomo Saltado Peruvian Recipes

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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

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

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, PERUVIAN STIR-FRY



Lomo Saltado, Peruvian Stir-Fry image

This dish is made of marinated steak, vegetables, & fried potatoes and it is sometimes served over rice. It is one of the most popular recipes in Peru. I am posting it for ZWT 2008. Based on reviews I have cut back on the amount of meat & jalapenos. Thanks for the great feedback...

Provided by FDADELKARIM

Categories     One Dish Meal

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 16

1 1/2 tablespoons crushed garlic
1/2 teaspoon salt
2 teaspoons cumin
1 1/2 teaspoons ground black pepper
2 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons canola oil
1 1/2 lbs beef tenderloin, cut into strips (or some other tender steak)
2 medium red onions, cut into strips
1 (15 ounce) can diced tomatoes, drained
salt & pepper, to taste
1 -2 jalapeno pepper, cut into strips
1/4 cup fresh cilantro
4 potatoes, peeled & cut into strips
1/2-1 teaspoon paprika
canola oil, for frying

Steps:

  • Make a paste by combining the garlic & salt. Whisk together the garlic paste, rice vinegar, soy sauce, canola oil, cumin, & ground black pepper.
  • Place the steak in one bowl & the onions in another. Divide the marinade between the 2 bowls & let set in the refrigerator for at least an hour.
  • Pour a small amount of oil in a wok & turn on medium heat. Once the oil is hot add the steak with marinade & cook until brown. Add the tomato & simmer for a few minutes.
  • Add the jalapeño, cilantro, & onions with marinade to the wok, slowly stirring until well blended. Simmer for 5 more minutes.
  • As the ingredients are cooking in the wok, sprinkle the potatoes with paprika & fry in a separate pan. Once done add to the other ingredients.
  • Serve with a dish of white rice.

Nutrition Facts : Calories 470.3, Fat 25.8, SaturatedFat 8.8, Cholesterol 96.4, Sodium 601.3, Carbohydrate 33, Fiber 5.1, Sugar 4.8, Protein 27.1

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

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)



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 - 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 STIR-FRY)



Lomo Saltado (Peruvian Stir-Fry) image

A traditional Peruvian dish (so I am told) I have edited the recipe to include cumin, oregano and parsley on the advice of one reviewer - thank you!

Provided by Karen in MA

Categories     Meat

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 lb beef sirloin or 1 lb beef tenderloin, cut into bite size pieces
1 small onion, cut into strips
1 large tomatoes, cut into strips
1 large hot pepper, seeded and cut into strips
salt
pepper
2 garlic cloves, chopped
1/4 cup dry red wine
2 tablespoons lime juice
1/4 cup cilantro, chopped
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon parsley

Steps:

  • Place the cut meat in a bowl or dish, and season it with salt, pepper, a little bit of olive oil, lime juice, and chopped garlic. Let marinate for at least 20 minutes.
  • Sauté meat over high heat for a few minutes until meat is no longer pink.
  • Lower temperature to medium and add onion.
  • Cook, stirring for 1 minute and then stir in the tomatoes, cumin, peppers and onions; cook until the onions are tender.
  • Add red wine, cilantro, and parsley .
  • Cook for one more minute.
  • Serve with white rice and steak fries.

Nutrition Facts : Calories 38.8, Fat 0.3, Sodium 6.2, Carbohydrate 6.3, Fiber 1.2, Sugar 2.8, Protein 1.1

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