Lomo Saltado

Contents
  1. Peruvian Lomo Saltado Recipe
  2. How to make Lomo Saltado
  3. Ingredients
  4. Method
  5. Tips and tricks
  6. Additional information

Peruvian Lomo Saltado Recipe

The Lomo Saltado is undoubtedly among the main and most requested dishes of Peruvian cuisine. and occupies a special place in the endless list of stews that are born thanks to the fusion of Peruvian cuisine with other cuisines of the world, in this case, Chinese oriental cuisine. Lets go cook!

How to make Lomo Saltado

Sauteed Loin Recipe
Lomo saltado

Lomo Saltado is one of the most representative dishes of Peru. The original recipe for Lomo Saltado is prepared with beef, although today we can also try it with chicken or pork.

🔪 Prep Time30 minutes
🍲 Cook Time8 minutes
⏲️ Total Time38 minutes
🍽️ Servings4 servings
🔥 Calories200 calories

Ingredients

  • 600 grams beef tenderloin
  • 1 red onion cut into wedges
  • 2 tomatoes cut into wedges
  • 1 small tbsp ground black pepper
  • 5 Chinese chive onion stalks on bias cut
  • 1 yellow pepper cut into strips without veins
  • Vegetable oil
  • 800 grams cooked white rice
  • 400 grams of fried potatoes (potatoes) in sticks preferably yellow potatoes
  • 200 ml of meat broth
  • 100 ml of silao soy sauce
  • A little coriander leaves (chopped cilantro)
  • 50 ml of vinegar
  • 1 tbsp minced garlic paste
  • 1/4 tsp ground dried oregano
  • 1/4 tsp cumin
  • Salt to taste

Method

  1. The Lomos Saltado is a dish that should be served immediately, that is why I recommend having the fries ready or frying them calculating the time so that they are ready just before finishing making the Lomo Saltado. French fries preferably yellow potatoes for its flavor and for how crispy they are.
  2. Cut the loin into more or less thick pieces (sticks) (3cm x 1cm) and season them with ground garlic, cumin, oregano, salt, pepper and a tablespoon of vinegar. Let it rest for about 10 minutes to take flavor. Heat the pan over high heat with a little oil
  3. When you see that a little smoke begins to come out, then add the meat and fry it for a few seconds, the time will depend on how hot the pan is. Then reserve it in a bowl and cover it to preserve the heat.
  4. Now in the same pan add the chopped onion, tomato, yellow pepper and a little oil. Fry everything for a few seconds and add a little meat broth, soy sauce (sillao) and vinegar. Add the meat that you had reserved, mix everything with pan movements (without a utensil so as not to mistreat the tomato) and after about 30 seconds or so add the Chinese onion and finally a little chopped coriander (cilantro)
  5. The Lomo Saltado has to be juicy, so if necessary, correct it by adding a little meat broth.
  6. Serve almost all of the loin on a plate and leave a little to mix with the fries. Add the fries to the rest of the lomo saltado in the pan, mix it up and serve everything on top again.
  7. In Peru we love rice, so this dish is also accompanied by white rice
Related:  Chairo

If you want the Loin to come out very juicy and the meat tender and with an excellent flavor, here is a surprising piece of advice.

Tips and tricks

It is very important that the meat is of quality and to be better Fine Loin. The advice I give you is that just before you fry the meat, add a little flour. This will give the meat more texture and will allow the juices to permeate the meat when frying. And remember, the pan and the oil have to be very hot before frying.

Additional information

There are two versions about the history of Lomo Saltado, one that says that it is a dish created only by Peruvians, without any influence from the Chinese-Peruvian cuisine and the best known, which is the one that affirms that it is a dish that was created in the oriental food inns, also known as Chifas , where two plates that already existed called Beef tenderloin and Chorrillana tenderloin They merged and gave rise to what we know today as Lomo Saltado.

The first Chinese immigrants arrived in Peru in the mid-nineteenth century to work on the haciendas of the Peruvian coast, along with them they also brought their customs, food, utensils and much more. Many of them were very good cooks and their recognition was well known in Peru at the time.

Thanks to this good acceptance, some decided to open their own Chifa restaurants to offer its dishes adapted with the ingredients of the land. In this way the peruvian-chinese food and with it the Lomo Saltado.

Related:  Puca Picante

If you liked this Lomo Saltado recipe, do not forget to share it on social networks and give it "Like" .

And here you have also more recipes of Peruvian meat dishes :

  1. Easy recipe of Ají de Gallina
  2. Grilled Chicken homemade recipe
  3. How to prepare Meatballs
  4. Homemade Chicken Stew Recipe
  5. How to make Chicken Sillao

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