Lomo Saltado is a classic dish from Peruvian cuisine that combines tender beef strips, vibrant vegetables, and crispy fries. This recipe captures the smoky aroma and bold flavors that make it a beloved staple. Let me know how it turns out!
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Heat a skillet until it reaches smoking point. Sear the beef tenderloin, cut into strips, until browned. Shake the skillet slightly to ignite the oil, which will give the dish a smoky aroma and flavor. Set the beef aside.
In a hot skillet, add chopped garlic, onion cut into wedges, and yellow chili peppers sliced into strips. Incorporate the seared beef, tomatoes cut into wedges with seeds removed, soy sauce, and red wine vinegar. Cook over high heat for 5 minutes. Finish by adding freshly chopped cilantro.
Cut the potatoes into batons (sticks approximately 5 to 7 cm long and 1 cm wide and thick) and fry them until golden and crispy.
Serve the Lomo Saltado with the crispy fries on the side or mixed in. Enjoy!
Ensure the skillet is very hot before searing the beef to achieve the smoky flavor.
Cut the onions and tomatoes into thick wedges to maintain their texture during cooking.
Fry the potatoes in batches to ensure they turn crispy and golden.
Can I use a different type of beef?
Yes, you can use other tender cuts of beef like sirloin or ribeye for this recipe.
What can I substitute for yellow chili peppers?
If yellow chili peppers are unavailable, you can use bell peppers or a mild chili as a substitute, though it will alter the flavor slightly.
Can I bake the potatoes instead of frying?
Yes, you can bake the potatoes for a healthier option, but they may not be as crispy as fried ones.
Is soy sauce essential for this recipe?
Soy sauce is a key ingredient that adds depth and umami to the dish. Substituting it may change the flavor profile.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet for best results.
