Lomo saltado, Chinese inspired feast for the senses

SCRUMPTIOUS STIR FRIED SIRLOIN STEAK AND VEGGIES WITH FRENCH FRIES AND RICE.

Our affection for this juicy, steamy, homey dish is bigger than anyone could imagine. It´s not Peruvian in origin but a fantastic influence of the Chinese that came to the country to work in big haciendas more than 100 years ago. There is nothing more comforting and satisfying than this combination of flavors and textures, with its mixture of native (potatoes, tomatoes, chillies) and foreign ingredients (beef, onion, garlic, soy sauce, vinegar). The preparation is super fast, and except for the French fries, you can have dinner ready in minutes.

The fries and rice are a must. Some like the fries -yellow floury potatoes work best here- on top of the saltado, and some like them underneath so they can absorb the flavorful juices, just like rice does. We love them on the side, so they remain creamy inside but crispy on the outside. Feel free to substitute the potatoes with boiled and then fried yuca. One good friend of mine has a recipe using potato gnocchi instead. The overall result is different but gets full marks on originality and taste.

Like you probably have already noticed, most of our dishes have many  variations, depending on one´s creativity or the ingredients at hand. Lomo Saltado is not the exception. Instead of sirloin steak I often use chicken (divine!), vegetables (for my vegetarian daughter; wonderful with portobello mushrooms cut in strips to substitute the meat), shrimp, seafood, and whatever the person I´m cooking for is in the mood for. Some fashionable chefs prepare an exquisite version with spaghetti, or use the stir fry to fill in empanadas or hearty sandwiches. Whichever way, the result is always truly delicious.

For the preparation you should have everything ready. I recommend using sirloin steak because it is so tender, perfect for this kind of dish. All the veggies must be chopped in advance. After you cook the meat in a very hot pan and it turns a beautiful brown color, just add the rest of the ingredients except the herbs and liquids. The onion should remain crispy and the tomato almost raw, not mushy. Then add the liquids and the herbs to finish it off, et voila! White rice and fries… so simple… so good.

Lomo saltado, Chinese inspired feast for the senses
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 garlic cloves finely diced
  • 3 tablespoons vegetable oil
  • 1 red onion cut in thick slices
  • 2 tomatoes cut in thick slices
  • 1 seeded and ribbed aji amarillo chili pepper cut in thin slices (you can substitute with 1 tablespoon of aji­ amarillo paste, or with any chili pepper you can find)
  • 3 tablespoons soy sauce
  • 3 tablespoons red wine vinegar
  • Salt and pepper
  • ½ cup fresh cilantro, chopped
  • 1 lb. sirloin steak cut in thin slices
  • 2 cups French fries
  • White rice as a side dish
Instructions
  1. *Season the sirloin steak with salt and pepper.
  2. *Put a wok or a pan over very high heat. Add the oil and saute the meat, a few slices at a time so they don't steam but remain golden instead (about 10 minutes, depending on how strong the flame is).
  3. *Add the garlic, onion, tomato, chili pepper, and stir for a couple of minutes. Add the soy sauce and vinegar in the sides of the pan and mix everything. Season with more salt and pepper.
  4. *Take off the heat, add chopped cilantro and serve at once with French fries and white rice.

 

 

 

Comments

  1. Yet another great recipe that made my (Peruvian) boyfriend exclaim that he wishes his parents would have cooked like this when he was growing up. 😉 We were too enticed by the good smell to wait and make French fries, so we ate this with just rice. This recipe has a wonderful, tangy sauce and doesn’t take long at all to make. Thanks for another wonderful meal!

    Do you have a ceviche de pollo recipe by any chance?

    • Peru Delights says:

      That’s so funny Lindsey. Perhaps he can recommend our page to his parents 😉 We don’t have a cebiche de pollo right now, but thanks for the idea, we will do it!

      • I wish his parents would make the recipes on this site! But unfortunately they can’t read English, and their grasp on the “Translate” browser plug-in is shaky. I’ll probably make a few of your recipes for them and leave a Spanish translation in their recipe book when we’re in Lima for the holidays later this year.

        Please, please do post a cebiche de pollo recipe! We live in Colorado, so we don’t have access to fresh aji amarillo, but we have pasta de aji amarillo — so if whenever you make it, if you could note how much pasta I can use instead of the fresh peppers, that would be wonderful! In the meantime, I’ve got a whole list of recipes (requested by my boyfriend) that I need to make off of this site: arroz con leche, arroz con pollo, cebiche, papa a la huancaina … we’re both grateful for the time and talent that you put into blogging and making these fantastic recipes available. Thank you!!

        Last request: do you have a blog post of any great places to eat in Lima? We visit every year, and when we visit, we stay in Los Olivos — but we of course have access to areas like Miraflores and Barranco via the new metro/bus system. We would love to enjoy a couple of wonderful restaurants on our next visit. Any must-eat places you can think of? If not, no worries — thanks again!

  2. Rosa Gamero says:

    El lomo saltado no es de origen chino. El lomo saltado tradicional no lleva sillao ni tampoco cilantro. Lleva perejil!

    • Peru Delights says:

      Hola Rosa. El lomo saltado tal como lo conocemos hoy, es una perfecta fusión de método de cocción y sabores orientales con un plato casero limeño. Antes de recibir la influencia china, se preparaba en Lima pero sin saltearse a fuego muy alto, que es un método típico de la cocina china. A medida que ha ido evolucionando se le han ido haciendo variaciones. Hay quienes, incluso, le agregan alverjitas. En todo caso, es un plato favorito en las mesas peruanas y todos lo disfrutamos por igual. Gracias tu visita y por tu comentario.

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