Lomo saltado is a vibrant and flavorful Peruvian beef stir fry that beautifully combines the essence of traditional Peruvian cuisine with Chinese influences. The dish features juicy sirloin slices, colorful bell peppers, and crunchy baked fries, all tossed together in a savory blend of soy sauce and apple cider vinegar. It's a quick and delicious meal perfect for any occasion.
Photos of Lomo Saltado (Peruvian Beef Stir Fry) Recipe
Some of the ingredients in this recipe might not be staples in every household. Low sodium soy sauce and apple cider vinegar add a unique tangy and savory flavor to the dish, so ensure you have them on hand. Cumin and jalapeño also add a distinct taste and heat level, respectively, that are crucial for achieving the authentic flavor of lomo saltado.
Ingredients For Lomo Saltado (Peruvian Beef Stir Fry)
Canola cooking spray: Used to lightly coat the baking sheet for the fries, preventing them from sticking.
Potato: The base for the homemade baked fries, providing a crispy and tender texture.
Olive oil: Adds richness to both the fries and the stir fry, helping to cook the ingredients evenly.
Garlic powder: Seasons the fries with a subtle garlic flavor.
Kosher salt: Enhances the taste of the fries and the beef.
Black pepper: Adds a bit of heat and depth to the fries and beef.
Lean sirloin: The main protein of the dish, tender and flavorful when stir-fried.
Cumin: Spices the beef, adding a warm, earthy flavor.
Red onion: Adds sweetness and a slight crunch to the stir fry.
Bell peppers: Provide vibrant color and a sweet, mild flavor to the dish.
Jalapeño: Adds a spicy kick to the stir fry.
Garlic: Infuses the stir fry with a strong, aromatic flavor.
Tomato: Adds juiciness and a slight tang to the mix.
Low sodium soy sauce: Brings a savory umami flavor, balancing the dish's taste.
Apple cider vinegar: Adds a tangy note, complementing the soy sauce.
Cilantro: Freshens up the dish with a bright, herbal note.
One reader, Aaron Mccrary says:
This lomo saltado recipe is a delightful fusion of flavors! The tender beef, vibrant veggies, and crispy fries create a perfect harmony. The hint of cumin and cilantro adds an authentic touch. A must-try for anyone looking to explore Peruvian cuisine!
Mastering the Techniques for Authentic Lomo Saltado
How to cut potatoes into fries: Cut the potato lengthwise into ⅓-inch thick slices, then cut each slice into ⅓-inch fries. How to season meat: Sprinkle salt, pepper, and cumin evenly over the meat. How to cook in a wok: Heat the wok over high heat, add oil, and cook the steak until browned on both sides, then add vegetables and sauces as instructed.
How To Make Lomo Saltado (Peruvian Beef Stir Fry)
Lomo saltado is a Peruvian stir-fry dish with sirloin, tomatoes, onions, and french fries. This lightened-up version uses lean sirloin slices.
Serves:
Ingredients
For Baked Fries:
For Beef:
Instructions
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- Preheat the oven to 400 degrees F.
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- Lightly coat a baking sheet with cooking spray.
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- Cut the potato lengthwise into ⅓-inch thick slices; cut each slice into ⅓-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.
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- Bake uncovered on the lower third of the oven for about 25 minutes or until tender crisp and golden.
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- Meanwhile, season meat with salt, pepper and cumin.
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- Heat a large wok over high heat. When hot add the oil and the steak, cook about 2 minutes, until browned on both sides.
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- Add the onions, bell pepper, jalapeno and garlic and cook for 2 minutes. Add the tomato, soy sauce and vinegar and cook 1 more minute.
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- Season with more salt as needed, remove from heat and finish with cilantro.
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- Serve immediately with french fries and divide evenly between 2 plates.
Nutrition
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- Calories: 462.08kcal
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- Fat: 24.24g
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- Saturated Fat: 6.33g
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- Trans Fat: 0.02g
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- Monounsaturated Fat: 12.76g
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- Polyunsaturated Fat: 2.97g
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- Carbohydrates: 32.38g
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- Fiber: 7.04g
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- Sugar: 10.06g
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- Protein: 28.98g
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- Cholesterol: 81.65mg
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- Sodium: 1094.24mg
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- Calcium: 90.41mg
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- Potassium: 1292.79mg
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- Iron: 3.86mg
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- Vitamin A: 225.04µg
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- Vitamin C: 191.23mg
Crucial Technique for Achieving the Perfect Flavor in Lomo Saltado
When preparing the potato fries, ensure they are cut into uniform sizes to promote even cooking. Additionally, soaking the potato slices in cold water for about 30 minutes before baking can help remove excess starch, resulting in crispier fries.
Time-Saving Tips for Preparing Lomo Saltado
Prep ingredients in advance: Chop the potato, onion, bell peppers, jalapeño, garlic, and tomato ahead of time to streamline the cooking process.
Use pre-cut fries: Save time by using store-bought frozen fries instead of making them from scratch.
Marinate the beef: Season the sirloin with salt, pepper, and cumin and let it marinate for a few hours or overnight to enhance flavor and reduce prep time.
Cook in batches: If your wok is small, cook the beef and vegetables in batches to ensure even cooking and prevent overcrowding.
Substitute Ingredients For Lomo Saltado (Peruvian Beef Stir Fry) Recipe
canola cooking spray - Substitute with olive oil spray: Olive oil spray provides a similar non-stick effect and adds a richer flavor.
potato - Substitute with sweet potato: Sweet potatoes offer a different flavor profile and are slightly healthier due to their higher vitamin content.
olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for cooking.
garlic powder - Substitute with fresh garlic: Fresh garlic provides a more intense and aromatic flavor compared to garlic powder.
kosher salt - Substitute with sea salt: Sea salt can be used in the same quantity and offers a slightly different mineral content and flavor.
black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used in the same quantity.
lean sirloin - Substitute with chicken breast: Chicken breast is a lean protein that can be used in place of beef for a lighter dish.
cumin - Substitute with ground coriander: Ground coriander offers a different but complementary flavor to cumin.
red onion - Substitute with yellow onion: Yellow onions have a similar texture and slightly sweeter flavor.
bell peppers - Substitute with poblano peppers: Poblano peppers provide a mild heat and similar texture.
jalapeño - Substitute with serrano pepper: Serrano peppers are slightly hotter but can be used in similar quantities.
garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor and can be used in similar quantities.
tomato - Substitute with canned diced tomatoes: Canned diced tomatoes provide a similar texture and flavor when fresh tomatoes are not available.
low sodium soy sauce - Substitute with tamari: Tamari is a gluten-free alternative with a similar flavor profile.
apple cider vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity and can be used in the same quantity.
cilantro - Substitute with parsley: Parsley offers a different but fresh flavor and can be used in similar quantities.
Presenting Lomo Saltado for Maximum Visual Appeal
Serve smaller portion sizes: Present the lomo saltado in a refined manner by offering a smaller, elegantly arranged portion of beef and vegetables on the plate. This allows the vibrant colors and textures to stand out.
Use decoration: Garnish the dish with a delicate sprinkle of finely chopped cilantro and a few thin slices of jalapeño for a touch of color and freshness.
Plate geometry: Arrange the baked fries in a neat stack or fan them out artistically on one side of the plate. This adds height and visual interest to the presentation.
Sauce presentation: Drizzle a small amount of low sodium soy sauce and apple cider vinegar reduction around the plate, creating an elegant and flavorful accent.
Contrast and balance: Ensure that the red onion, bell peppers, and tomato are evenly distributed around the beef, providing a balanced mix of colors and textures.
Use of microgreens: Add a few microgreens on top of the lomo saltado for an extra layer of sophistication and a pop of green.
Clean edges: Wipe the edges of the plate clean to ensure a pristine presentation, highlighting the meticulous care taken in plating the dish.
Layering: Create layers by placing the beef on a bed of vegetables, allowing the juices to mingle and enhance the flavors.
Temperature contrast: Serve the baked fries hot and crispy, contrasting with the warm, succulent beef and vegetables for a delightful sensory experience.
Essential Kitchen Tools for Making Peruvian Beef Stir Fry
Oven: Used to bake the fries at a consistent temperature of 400 degrees F.
Baking sheet: A flat surface to place the potato fries on for baking.
Cooking spray: To lightly coat the baking sheet, preventing the fries from sticking.
Knife: Essential for cutting the potato, vegetables, and meat.
Cutting board: A safe surface to chop the potato, vegetables, and meat.
Measuring spoons: For accurately measuring the olive oil, garlic powder, cumin, soy sauce, and vinegar.
Mixing bowl: To toss the potato fries with oil, garlic powder, salt, and pepper.
Wok: Ideal for stir-frying the beef and vegetables over high heat.
Tongs: Useful for turning the steak and mixing the ingredients in the wok.
Spatula: To help stir and mix the ingredients in the wok.
Serving plates: For plating the finished lomo saltado and fries.
Measuring cup: To measure out the ¼ cup of cilantro.
Storing and Freezing Lomo Saltado for Later Enjoyment
- Allow the lomo saltado to cool completely before storing or freezing.
- For short-term storage, place the cooled stir fry in an airtight container and refrigerate for up to 3-4 days.
- When ready to reheat, warm the lomo saltado in a skillet or wok over medium heat until heated through, stirring occasionally. You may need to add a splash of water or beef broth to help rehydrate the dish.
- For longer storage, freeze the cooled lomo saltado in a freezer-safe container or resealable bag, removing as much air as possible to prevent freezer burn.
- Label the container or bag with the date and contents for easy identification.
- Frozen lomo saltado can be stored for up to 2-3 months.
- To reheat from frozen, thaw the stir fry in the refrigerator overnight, then reheat in a skillet or wok over medium heat until warmed through, stirring occasionally. Add a little water or beef broth if needed to help reconstitute the dish.
- Note: The french fries may lose their crispness when stored or frozen, so it's best to make a fresh batch when reheating the lomo saltado.
How To Reheat Leftover Lomo Saltado
- To reheat leftover lomo saltado, start by heating a large skillet or wok over medium-high heat. Add a small amount of olive oil or canola oil to the pan, just enough to lightly coat the bottom.
- Once the oil is hot, add the leftover lomo saltado to the skillet. Use a spatula or wooden spoon to spread the mixture out evenly across the pan.
- Stir-fry the lomo saltado for 3-5 minutes, or until it is heated through and the vegetables are tender-crisp. Be sure to stir frequently to prevent the food from sticking or burning.
- If the lomo saltado seems dry, you can add a splash of beef broth or water to help moisten it and create a bit of sauce.
- Alternatively, you can reheat the lomo saltado in the microwave. Place the leftovers in a microwave-safe dish and cover it with a damp paper towel. Microwave on high for 1-2 minutes, or until heated through. Stir the dish halfway through the reheating process to ensure even heating.
- If you have leftover french fries, you can reheat them in the oven to help restore their crispiness. Preheat the oven to 400°F (200°C) and spread the fries out on a baking sheet. Bake for 5-10 minutes, or until heated through and crispy.
- Once the lomo saltado is heated through, taste it and adjust the seasoning if needed. You may want to add a pinch of salt, black pepper, or a squeeze of lime juice to brighten up the flavors.
- Serve the reheated lomo saltado hot, garnished with fresh cilantro and alongside the crispy french fries. Enjoy your delicious leftovers!
Fascinating Facts About the Origins of Lomo Saltado
Lomo saltado is a popular Peruvian dish that showcases the country's fusion of indigenous and Asian influences. The stir fry technique and the use of soy sauce reflect the impact of Chinese immigrants on Peruvian cuisine.
Is Making Lomo Saltado at Home Cost-Effective?
When evaluating the cost-effectiveness of lomo saltado, this Peruvian beef stir fry recipe scores an 8 out of 10. The primary ingredients, such as potatoes, sirloin, bell peppers, and onions, are relatively affordable and widely available. The use of low sodium soy sauce and apple cider vinegar adds flavor without significantly increasing costs. For a household of four, the approximate cost is around $20-$25 USD, making it a budget-friendly yet flavorful option for dinner.
Is Lomo Saltado a Healthy or Unhealthy Dish?
The lomo saltado recipe is a relatively healthy dish with a balance of protein, vegetables, and carbohydrates. Here are some positive aspects:
- Lean sirloin is a good source of protein and low in fat
- The recipe includes a variety of colorful vegetables, providing essential vitamins and minerals
- Baked fries are a healthier alternative to deep-fried potatoes
- The use of olive oil, a healthy fat, is limited to small amounts
However, there are a few areas where the recipe could be improved:
- The sodium content may be high due to the use of soy sauce and added salt
- The portion size of the meat (½ lb) might be excessive for two servings
To make this recipe even healthier, consider the following suggestions:
- Opt for low-sodium soy sauce to reduce the overall sodium content
- Increase the proportion of vegetables to meat, ensuring a more balanced meal
- Use a leaner cut of beef, such as tenderloin or top round, to further reduce the fat content
- Experiment with whole grain options for the fries, such as sweet potatoes or parsnips, to increase fiber intake
- Add more herbs and spices, like oregano or paprika, to enhance flavor without relying on salt
- Serve with a side salad or additional steamed vegetables to boost the nutrient density of the overall meal
Editor's Opinion: Why Lomo Saltado is a Must-Try Recipe
This lomo saltado recipe offers a delightful fusion of Peruvian flavors. The baked fries add a healthier twist, while the cumin-seasoned sirloin provides a robust, savory base. The combination of red onion, bell peppers, and jalapeño introduces a vibrant, aromatic profile. The soy sauce and apple cider vinegar bring a balanced umami and tangy note, complemented by the freshness of cilantro. Overall, it's a well-rounded dish that maintains authenticity while incorporating a modern, health-conscious approach.
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Why trust this Lomo Saltado (Peruvian Beef Stir Fry) Recipe:
This lomo saltado recipe is a trusted favorite, blending traditional Peruvian flavors with a modern twist. The use of lean sirloin ensures a tender and flavorful dish, while the baked fries offer a healthier alternative to deep-frying. The combination of soy sauce and apple cider vinegar adds a unique tang, perfectly complementing the fresh vegetables. With clear instructions and simple ingredients, this recipe is both accessible and delicious, making it a reliable choice for any home cook.
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