Best Lomo Saltado Peruvian Stir Fried Beef And Potatoes Recipes

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LOMO SALTADO



Lomo saltado image

This meat dish is as simple as it is delicious: you can literally throw it together within minutes and you don't need many exotic ingredients. One serving with give you a flavor explosion that you will just love.

Provided by Eat Peru

Categories     Lunch     Main Course

Number Of Ingredients 16

18 ounces sirloin steak ( cut into strips or cubes)
1 red onion (chopped into chunky slices)
2 tomatoes (chopped into 8 slices)
1 ají amarillo chili pepper (sliced finely, veins and seeds removed)
1 tsp fresh garlic paste
2 tbsp olive oil
20 ounces white rice (cooked)
11 ounces thick potato slices, ready for frying
1/2 cup beef stock
4 tbsp soy sauce
4 tbsp plain vinegar
Handful cilantro leaves
1/4 tsp oregano (ground)
1 tsp black pepper (freshly crushed )
1 tsp cumin (ground)
salt (to taste)

Steps:

  • Heat a Pan. Fry the potato slices in the vegetable oil and set aside until needed.
  • Cut the sirloin steak into strips or cubes. Marinate them in the cumin, salt, the 4 tablespoons of vinegar, atablespoon of olive oil, black pepper and the soy sauce for 10 minutes beforecooking.
  • Bring a tablespoon of olive oil toa very high heat in the wok. Strain and remove the steak strips from the marinade, and fry them over a high heat for around 4-5 minutes or untilsealed.
  • Add the onion, ají amarillo chilli pepper and the garlic paste to the wok. Fry for 1 minute whilst continuously moving the wok, and add the beef stock.
  • Add the tomato and fry the ingredients in the wok for 30 seconds. Finally add the ground oregano and French fries, tossing everything together for another 10 seconds in order to integrate all the ingredients.
  • Serve immediately with white rice and decorate with a few cilantro leaves. Sit back and enjoy the flavor of timeless classic of Peruvian cuisine!

Nutrition Facts : Calories 873 kcal, Carbohydrate 188 g, Protein 46 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 78 mg, Sodium 1150 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

LOMO SALTADO (PERUVIAN BEEF STIR FRY)



Lomo Saltado (Peruvian Beef Stir Fry) image

I put a healthier spin on Lomo Saltado (Peruvian Beef Stir Fry) one of my favorite Peruvian dishes!

Provided by Gina

Categories     Dinner

Time 40m

Number Of Ingredients 18

canola cooking spray
1 medium (5.3 oz potato, russet or yukon gold, washed and dried)
1 tsp olive oil
1/4 tsp garlic powder
kosher salt and black pepper (to taste)
1/2 lb lean sirloin (cut into small, thin strips)
kosher salt (to taste)
1/4 tsp cumin
black pepper (to taste)
1 teaspoon olive oil
1 medium red onion (sliced into thick strips)
2 mini yellow bell peppers or 1 large
1 large jalapeno (ribbed and seeded, chopped)
2 cloves garlic (crushed)
1 medium tomato (sliced into wedges)
1 1/2 tbsp low sodium soy sauce (use tamari for gluten free and coconut aminos for whole30)
1 tbsp apple cider vinegar
1/4 cup chopped cilantro

Steps:

  • Preheat the oven to 400°F.
  • Lightly coat a baking sheet with cooking spray.
  • Cut the potato lengthwise into 1/3-inch thick slices; cut each slice into 1/3-inch fries. Place on the baking sheet and toss with oil to evenly coat. Season with garlic powder, salt and pepper. Place on a single layer onto the greased baking sheet.
  • Bake uncovered on the lower third of the oven for about 25 minutes or until tender crisp and golden.
  • Meanwhile, season meat with salt, pepper and cumin.
  • Heat a large wok over high heat. When hot add the oil and the steak, cook about 2 minutes, until browned on both sides. Add the onions, bell pepper, jalapeno and garlic and cook 2 minutes. Add the tomato, soy sauce and vinegar and cook 1 more minute. Season with more salt as needed, remove from heat and finish with cilantro.
  • Serve immediately with french fries and divide evenly between 2 plates.

Nutrition Facts : ServingSize 1 /2 of the recipe, Calories 308.5 kcal, Carbohydrate 28 g, Protein 28 g, Fat 9 g, Cholesterol 48 mg, Sodium 522 mg, Fiber 4 g, Sugar 3 g, SaturatedFat 0.5 g

LOMO SALTADO - PERUVIAN BEEF STIR-FRY AND POTATOES



Lomo Saltado - Peruvian Beef Stir-Fry and Potatoes image

The Peruvian One-Pan Meal Lomo Saltado is a traditional Peruvian dish of stir-fried beef and fried potatoes, served with rice. The beef gets a boost of sweet-and-sour flavor from a vinegar-brown sugar-soy sauce marinade, spiked with GOYA® Yellow Hot Pepper Paste -Ají Amarillo. This distinctive spicy paste is made from puréed, fresh yellow chile peppers called ají amarillo, native to Peru and South America. A tiny spoonful of the paste adds a subtly sweet, full-bodied flavor that is simply irresistible. In Peru, this beef stir-fry is the ultimate comfort food. It will be in your household too!

Time 30m

Yield 4

Number Of Ingredients 13

¼ cup GOYA® Red Wine Vinegar
1 tbsp. soy sauce
1 tsp. brown sugar
½ tsp. GOYA® Yellow Hot Pepper Paste - Ají Amarillo
1 lb. sirloin steak, cut into ½" strips
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
2 tbsp. GOYA® Vegetable Oil, divided
1 large red onion, cut into ¼" strips
2 tsp. GOYA® Minced Garlic
½ bag (28 oz.) GOYA® French Fried Potatoes, cooked according to package directions
2 tomatoes, cut into wedges
1 tbsp. finely chopped fresh parsley
2 cups cooked CANILLA® Extra Long-Grain Rice

Steps:

  • Step 1 In small bowl, stir together vinegar, soy sauce, sugar and hot yellow pepper paste; set aside. Step 2 Season beef with adobo. Heat 1 tbsp. oil in large wok or large non-stick skillet over medium-high heat until oil shimmers. Add beef; cook until dark golden brown on all sides, about 3 minutes; set aside. Heat remaining oil in skillet. Add onions; cook until crisp-tender, about 5 minutes. Add garlic; cook until fragrant, about 30 seconds more. Step 3 Transfer beef to pan; pour in reserved vinegar mixture. Using wooden spoon, scrape up any particles stuck to bottom; stir in cooked potatoes and tomatoes until coated in sauce. Step 4 Transfer beef and potato mixture to plate; sprinkle with parsley. Serve with warm rice.

LOMO SALTADO (PERUVIAN STIR-FRIED BEEF WITH ONION, TOMATOES, AND FRENCH FRIES) RECIPE



Lomo Saltado (Peruvian Stir-Fried Beef With Onion, Tomatoes, and French Fries) Recipe image

Tender slices of deeply seared beef, blister-y onions, juicy tomatoes, and crispy French-fried potatoes unite in this classic Chinese-Peruvian stir-fry.

Provided by Daniel Gritzer

Categories     Mains     Quick Dinners

Time 25m

Yield 2

Number Of Ingredients 15

1 pound (450g) beef tenderloin, skirt steak, or other tender and flavorful quick-cooking steak
1/4 cup (60ml) peanut, canola, or vegetable oil, divided, plus more if needed
Kosher salt
1 medium (8-ounce/225g) red onion, cut into 1/2-inch slices
4 scallions (about 2 ounces/60g total), roots and any wilted parts trimmed, remainder cut into 2-inch lengths
1 fresh or frozen ají amarillo chili pepper (about 2 ounces/60g), defrosted if frozen, then stemmed, seeded, and sliced lengthwise into matchsticks (see note)
2 medium plum tomatoes (about 5 1/2 ounces/160g total), cored and cut into 3/4-inch-thick wedges
2 medium cloves garlic, minced
1-inch piece peeled fresh ginger (about 1/4 ounce; 7g), minced
1 tablespoon plus 1 teaspoon (20ml) soy sauce
1 tablespoon (15ml) apple cider vinegar
2 teaspoons minced fresh cilantro leaves and tender stems
Freshly ground black pepper
French fries , for serving
Cooked long-grain rice, for serving

Steps:

  • In a wok or large cast iron or stainless steel skillet, heat 2 tablespoons (30ml) oil over high heat until heavily smoking. Meanwhile, season beef all over with salt.
  • Push scallions and peppers to the side and add tomatoes to the pan, allowing them to sear on one side, about 30 seconds. (If your burner isn't very strong, you can remove the scallions and peppers from the pan before adding the tomatoes to guarantee good searing. Otherwise, leave them in.) Try not to let the tomatoes grow too soft and pulpy; it's better that they retain their shape rather than brown to the point of becoming mushy.
  • Add garlic and ginger and cook, tossing and stirring constantly, until lightly sautéed and fragrant, about 15 seconds. Add soy sauce and vinegar and toss to combine.
  • Spoon stir-fry onto plates with a mound of cooked rice and French fries and serve right away.

Nutrition Facts : Calories 1342 kcal, Carbohydrate 92 g, Cholesterol 134 mg, Fiber 9 g, Protein 66 g, SaturatedFat 18 g, Sodium 1357 mg, Sugar 10 g, Fat 78 g, ServingSize Serves 2 as a hefty main course or 4 as a lighter one, UnsaturatedFat 0 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 (BEEF STIR-FRY)



Lomo saltado (Beef stir-fry) image

Martin Morales' recipe for this traditional Peruvian dish, adapted from his book Ceviche, combines soy sauce, chilli and Pisco

Provided by Martin Morales

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 15

300g fillet steak , cut into large cubes
1 tbsp vegetable oil , for frying
½ large red onion , cut into thick wedges
1 tomato , halved, deseeded and cut lengthways into eighths
1 amarillo chilli or medium red chilli , deseeded and sliced lengthways
1 tbsp Pisco (grape brandy) or vodka
2 tbsp ají amarillo chilli paste or Basic chilli paste (see tips)
small handful coriander leaves, finely chopped
chunky chips , to serve (optional)
2 garlic cloves , chopped
75ml soy sauce
1 tbsp red wine vinegar
1 tsp Worcestershire sauce
½ tsp dried oregano
½ tsp ground cumin

Steps:

  • Make the marinade by mixing all the ingredients together in a large bowl. Add the meat to the bowl and mix so that it is well covered. Cover with cling film and leave in the fridge for at least 2 hrs, overnight if you have time.
  • Drain the meat, reserving the marinade. Heat the oil in a wok over a high heat until just smoking, then add the meat - be careful, the oil might splutter. Cook as quickly as possible, tossing it until the meat is browned on all sides. Add the red onion and cook for 1 min. Add the tomato and chilli, then immediately spoon in the Pisco. Pour over the reserved marinade and chilli paste, stir well, turn off the heat and leave the meat to rest in the sauce for a couple of mins. Garnish with coriander and serve with chunky chips, if you like.

Nutrition Facts : Calories 344 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 34 grams protein, Sodium 7.1 milligram of sodium

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 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

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