Lomo Saltado (Peruvian Steak Stir-fry)
Cuisine of Peru 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.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 7 method steps from beginning to end.
- Measure and arrange all 13 listed ingredients.
- Set aside about 80 minutes, based on the time recorded by the source.
Recipe notes & preparation tips
Instead of puréeing the tomatoes, you can cut them into slices.
You may omit the wine and use a greater quantity of vinegar.
Using a different kind of hot pepper changes the flavor of this dish completely.
You may choose not to marinate the beef.
Adapted from the source recipe's notes.Method
- 01
Cut the meat into thin strips and marinate them in the wine for 1 hour.
- 02
Use a wok to cook garlic in oil over medium heat and add the meat. Reserve the juice.
- 03
Add the tomato purée, salt and pepper. Cook for a few minutes.
- 04
Add the soy sauce while stirring the meat in the wok.
- 05
Add the onions, aji strips, cilantro and vinegar. Combine the juice from the meat.
- 06
Fry the potatoes in a separate pan and add to the other ingredients.
- 07
Serve the dish with white rice.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 3.0, credited to No machine-readable author provided. Manuel González Olaechea assumed (based on copyright claims).; view original image record .
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