Lomo Saltado – A Flavorful Peruvian Stir-Fry with Beef and Vegetables
Category: Main Dishes
Servings: 4
Lomo Saltado is a vibrant and hearty dish from Peru, blending tender strips of beef with sautéed vegetables, fragrant herbs, and bold seasonings. Served alongside fluffy basmati rice and crispy fried potatoes, this dish offers a perfect balance of flavors and textures. Ideal for a satisfying family dinner or entertaining guests, Lomo Saltado will transport your taste buds to the heart of South America.
Ingredients
| Ingredient | Quantity |
|---|---|
| Beef fillet | 480g |
| Ripe tomatoes | 190g |
| Red onions | 125g |
| Fresh chili pepper | 55g |
| Fresh coriander | To taste |
| Ground cumin | 1 teaspoon |
| White wine vinegar | 20g |
| Spring onions | 35g |
| Soy sauce | 20g |
| Extra virgin olive oil | To taste |
| Salt | To taste |
| Basmati rice | 120g |
| Potatoes | 250g |
| Peanut oil (for frying) | To taste |
Instructions
-
Prepare the Rice:
Start by bringing a pot of salted water to a boil. Once boiling, add the basmati rice and cook it according to package instructions until fluffy. Set aside once done. -
Prepare the Beef and Vegetables:
While the rice is cooking, cut the beef fillet into slices, then into thin strips (julienne). Transfer the beef to a bowl and season it with the ground cumin. Set aside.Peel and slice the red onion into thick rings, then slice the tomatoes. Roughly chop the fresh coriander. Finally, peel and cut the potatoes into wedges for frying.
-
Fry the Potatoes:
Heat the peanut oil in a frying pan over medium-high heat. Add the potato wedges and fry them until golden brown and crispy. Once fried, set aside on a paper towel to drain any excess oil. -
Cook the Beef:
In a wok or large frying pan, heat a splash of extra virgin olive oil over very high heat. Add the beef strips and quickly sear them for about 5 minutes, stirring occasionally, until browned and cooked through. Remove the beef from the pan and set it aside. -
Sauté the Vegetables:
In the same pan, add the sliced red onion and sauté for a minute. Then add the tomatoes and fresh chili, and stir-fry for just a couple of minutes, ensuring the vegetables stay crisp and vibrant. Return the beef to the pan and toss everything together. -
Finish with Seasonings:
Deglaze the pan with the white wine vinegar and stir in the soy sauce for added depth of flavor. Sprinkle the chopped coriander over the stir-fry and toss everything well to combine. -
Serve:
Serve the hot lomo saltado on a plate, accompanied by the fluffy basmati rice and crispy fried potatoes. Garnish with additional coriander if desired and enjoy this vibrant, flavor-packed Peruvian dish!
Tips:
- Customize Your Heat: You can adjust the level of heat by varying the amount of chili pepper according to your personal preference.
- Crispy Potatoes: For an extra crispy texture, double-fry the potatoes by frying them once, allowing them to rest, then frying again until golden.
- Serve with a Twist: For added flavor, serve with a squeeze of fresh lime juice over the dish just before eating.
This Lomo Saltado recipe perfectly balances savory, tangy, and spicy notes in every bite. The combination of tender beef, fresh vegetables, and crispy potatoes makes it a memorable meal, perfect for any occasion. Enjoy the essence of Peruvian cuisine in the comfort of your home!
