Lomo Saltado (Peruvian Steak Stir-fry)
Lomo saltado is a dish of marinated steak, vegetables and fried potatoes, usually served over white rice. It is one of the most popular recipes in Peru and is often found on the menu at many smaller restaurants at a very reasonable price.
- Prep
- 25 min
- Cook
- 57 min
- Total
- 1 hr 22 min
- Servings
- As written in source
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Cut the meat into thin strips and marinate them in the wine for 1 hour.
Procedure
Use a wok to cook garlic in oil over medium heat and add the meat. Reserve the juice.
Procedure
Add the tomato purée, salt and pepper. Cook for a few minutes.
Procedure
Add the soy sauce while stirring the meat in the wok.
Procedure
Add the onions, aji strips, cilantro and vinegar. Combine the juice from the meat.
Procedure
Fry the potatoes in a separate pan and add to the other ingredients.
Procedure
Serve the dish with white rice.
Notes, tips, and variations
Instead of puréeing the tomatoes, you can cut them into slices.
Notes, tips, and variations
You may omit the wine and use a greater quantity of vinegar.
Notes, tips, and variations
Using a different kind of hot pepper changes the flavor of this dish completely.
Notes, tips, and variations
You may choose not to marinate the beef.
Photo: No machine-readable author provided. Manuel González Olaechea ass · CC BY-SA 3.0 · http://creativecommons.org/licenses/by-sa/3.0/ · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 11 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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