Best Skinny Peruvian Beef Saltado Recipes

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PERUVIAN BEEF SALTADO



Peruvian Beef Saltado image

Provided by Ingrid Hoffmann

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

1 tablespoon vegetable oil
1 to 1 1/2 pounds flank steak, sliced into 1 1/2-inch wide strips
Kosher salt and freshly ground black pepper
1 large red onion, quartered and thinly sliced
1 large tomato, coarsely chopped
1 garlic clove, finely minced
1 teaspoon soy sauce
1 tablespoon red wine vinegar

Steps:

  • Heat the oil in a large wok or skillet over medium-high heat. Add the steak, season with salt and pepper, and stir-fry until the meat is browned on all sides, about 8 to 10 minutes.
  • Using tongs, transfer the steak to a plate and set aside. To the drippings in the pan, add the onion, tomato, and garlic; season with salt, and pepper. Cook and stir it until the onions are soft and the tomatoes start to break down, about 2 to 4 minutes. Return the beef to the pan, add the soy sauce and red wine vinegar. Cook for 1 minute, season with salt and pepper, to taste, and serve.

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 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 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.

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 (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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