Lomo saltado is a Peruvian beef stir fry that mixes Latin and Chinese language parts for one scrumptious dinner! This lightened up model is full of taste, with tender sirloin and veggies served alongside crispy baked fries.
What Is Lomo Saltado?
Lomo saltado is one in all Peru’s most emblematic dishes, made with strips of sirloin seasoned with cumin, stir fried with tomatoes, crimson onion, soy sauce, cilantro, and completed with French fries. What a mixture proper? Belief me, it really works! My lighter model I bake the french fries as a substitute, which cuts again on the fats fairly a bit and tastes simply nearly as good, for my part! In Peru, additionally they serve this stir fry dish with rice, however I personally discover it filling with simply the potatoes and a slice of avocado on the aspect.
Why You Have to Strive Lomo Saltado (And Why You’ll Love It!)
I took the traditional lomo saltado system lightened it up a bit—with out shedding any of its superb taste. I shared this June 24, 2014 however I assumed it might be a good suggestion to re-post this! Right here’s what makes this dish so particular.
- A traditional mixture. Whereas lomo saltado is perhaps new to you, one of many causes I find it irresistible is that it’s a well-known, consolation meals mixture so many people grew up on: meat and potatoes!
- Chinese language meals, Peruvian fashion. Chinese language delicacies in Peru, identified to as Chifa, is embedded within the Peruvian tradition the place you’ll discover a great fusion of flavors, colours, textures using Chinese language and Peruvian substances.
- No deep frying. Reasonably than frying my potatoes, I bake my fries within the oven till golden and crisp, then season them with salt, pepper and garlic powder—SO good! You’ll need to make these with every little thing. (These Garlic Parmesan Fries are one other Skinnytaste favourite.)
What You’ll Want
Beneath you’ll discover the substances for my lightened up lomo saltado. Scroll right down to the recipe card under for precise measurements.
For the Baked Fries:
- Canola cooking spray – Or your most well-liked cooking spray.
- Potato – I take advantage of russet or Yukon gold.
- Olive oil – That is what crisps up the fries.
- Seasonings – Garlic powder, kosher salt and black pepper.
For the Beef:
- Lean sirloin – Lower this into skinny strips.
- Seasonings – Kosher salt, cumin, and black pepper.
- Olive oil – For cooking the stir fry.
- Pink onion – Slice the onion into thick strips.
- Yellow bell pepper and jalapeño – In Peru they use a yellow pepper known as aji amarillo, however it’s not generally discovered right here within the states. So I subbed it with a jalapeño and added mini yellow peppers of their place.
- Garlic – Contemporary garlic provides plenty of taste.
- Tomato – Slice this into wedges.
- Low-sodium soy sauce – Use tamari for gluten-free and coconut aminos for whole30.
- Apple cider vinegar – This provides a pleasant pop of shiny taste.
- Cilantro – For garnish. When you don’t like cilantro, you possibly can go away it out or swap in parsley.
The right way to Make Lomo Saltado
Whereas the fries cook dinner, get all of the substances prepared for the stir fry. Stir fries transfer quick, so it’s essential to start out with every little thing prepared! See the recipe card under for printable directions.
- Put together. Preheat your oven to 400°F and flippantly coat a baking sheet with cooking spray.
- Season the potatoes. Lower the potato into fries, toss the fries with the oil, and add the seasonings. Unfold into a good layer on a baking sheet.
- Bake. Place the baking sheet within the oven and bake for about 25 minutes, till the fries are crisp and golden.
- Season the meat. Toss the meat with salt, pepper, and cumin.
- Make the stir fry. Add the oil to a scorching wok over excessive warmth. Cook dinner the steak for two minutes, till browned, then add the onions, bell pepper, jalapeño, and garlic. Cook dinner for two minutes, then add the tomato, soy sauce, and vinegar and cook dinner 1 minute extra. Season with salt to style and garnish with cilantro.
- Serve. Plate the lomo saltado with the fries and serve.
Suggestions and Variations
Listed here are some extra suggestions for making lomo saltado.
- Be certain that the veggies and fries are uniform in dimension. In case you have some items which might be thicker and a few which might be thinner, they received’t all end cooking on the similar time.
- Don’t overcook the veggies. The greens in lomo saltado must be tender-crisp to offer a pleasant distinction to the meat. Cook dinner them rapidly at excessive warmth for one of the best outcomes.
- Strive aji amarillo paste. When you’re capable of finding aji amarillo paste at your native grocery retailer or on-line, you should use a small quantity rather than the jalapeño for a extra genuine taste.
Correct Storage
- Fridge: Retailer leftover lomo saltado in an hermetic container, with the stir fry on one aspect and the fries on the opposite. (Or simply use two containers and put the fries in a single and the stir fry in one other.) Refrigerate for as much as 3 days.
- Freezer: Though I believe that is greatest eaten the day you make it, you possibly can freeze this dish by storing it in an hermetic container or freezer-safe bag. It would maintain for as much as 3 months. Thaw within the fridge earlier than reheating.
- To reheat: Warmth leftover lomo saltado stir fry in a pan over medium warmth till warmed by way of and heat up the fries in a 400ºF oven. You may as well reheat this dish within the microwave, however the fries received’t be as crispy.
Extra Latin Recipes You Will Love
For extra dinner concepts, try these 5 Latin recipes to encourage your subsequent meal!
Yield: 2 servings
Serving Dimension: 1 /2 of the recipe
For the Beef:
- 1/2 lb lean sirloin, lower into small, skinny strips
- kosher salt, to style
- 1/4 tsp cumin
- black pepper, to style
- 1 teaspoon olive oil
- 1 medium crimson onion, sliced into thick strips
- 2 mini yellow bell peppers or 1 giant
- 1 giant jalapeno, ribbed and seeded, chopped
- 2 cloves garlic, crushed
- 1 medium tomato, sliced into wedges
- 1 1/2 tbsp low sodium soy sauce, use tamari for gluten free and coconut aminos for whole30
- 1 tbsp apple cider vinegar
- 1/4 cup chopped cilantro
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Preheat the oven to 400°F.
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Frivolously coat a baking sheet with cooking spray.
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Lower the potato lengthwise into 1/3-inch thick slices; lower every slice into 1/3-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 decrease third of the oven for about 25 minutes or till tender crisp and golden.
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In the meantime, season meat with salt, pepper and cumin.
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Warmth a big wok over excessive warmth. When scorching add the oil and the steak, cook dinner about 2 minutes, till browned on each side. Add the onions, bell pepper, jalapeno and garlic and cook dinner 2 minutes. Add the tomato, soy sauce and vinegar and cook dinner 1 extra minute. Season with extra salt as wanted, take away from warmth and end with cilantro.
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Serve instantly with french fries and divide evenly between 2 plates.
Final Step:
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Serving: 1 /2 of the recipe, Energy: 308.5 kcal, Carbohydrates: 28 g, Protein: 28 g, Fats: 9 g, Saturated Fats: 0.5 g, Ldl cholesterol: 48 mg, Sodium: 522 mg, Fiber: 4 g, Sugar: 3 g