Lomo saltado is a Peruvian beef stir fry that mixes Latin and Chinese language components for one scrumptious dinner! This lightened up model is filled with taste, with tender sirloin and veggies served alongside crispy baked fries.
What Is Lomo Saltado?
Lomo saltado is certainly one of Peru’s most emblematic dishes, made with strips of sirloin seasoned with cumin, stir fried with tomatoes, purple 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 an alternative, which cuts again on the fats fairly a bit and tastes simply pretty much as good, for my part! In Peru, in addition 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 facet.
I took the traditional lomo saltado method lightened it up a bit—with out dropping any of its superb taste. I shared this June 24, 2014 however I believed it could be a good suggestion to re-post this! Right here’s what makes this dish so particular.
- A traditional mixture. Whereas lomo saltado may be new to you, one of many causes I adore it is that it’s a well-recognized, consolation meals mixture so many people grew up on: meat and potatoes!
- Chinese language meals, Peruvian model. Chinese language delicacies in Peru, recognized to as Chifa, is embedded within the Peruvian tradition the place you’ll discover a fantastic fusion of flavors, colours, textures using Chinese language and Peruvian elements.
- 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 all the pieces. (These Garlic Parmesan Fries are one other Skinnytaste favourite.)
What You’ll Want
Beneath you’ll discover the elements for my lightened up lomo saltado. Scroll all the way down to the recipe card beneath for actual 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 – Reduce this into skinny strips.
- Seasonings – Kosher salt, cumin, and black pepper.
- Olive oil – For cooking the stir fry.
- Purple onion – Slice the onion into thick strips.
- Yellow bell pepper and jalapeño – In Peru they use a yellow pepper referred to as aji amarillo, but it surely’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 – Recent 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 vibrant taste.
- Cilantro – For garnish. For those who don’t like cilantro, you may depart it out or swap in parsley.
The best way to Make Lomo Saltado
Whereas the fries cook dinner, get all of the elements prepared for the stir fry. Stir fries transfer quick, so it’s essential to start out with all the pieces prepared! See the recipe card beneath for printable directions.
- Put together. Preheat your oven to 400°F and frivolously coat a baking sheet with cooking spray.
- Season the potatoes. Reduce 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. Prepare dinner the steak for two minutes, till browned, then add the onions, bell pepper, jalapeño, and garlic. Prepare 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 below are some further suggestions for making lomo saltado.
- Be certain the veggies and fries are uniform in dimension. In case you have some items which can be thicker and a few which can 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. Prepare dinner them shortly at excessive warmth for the most effective outcomes.
- Strive aji amarillo paste. For those who’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 facet 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 feel that is finest eaten the day you make it, you may freeze this dish by storing it in an hermetic container or freezer-safe bag. It can hold 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 too can 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, minimize into small, skinny strips
- kosher salt, to style
- 1/4 tsp cumin
- black pepper, to style
- 1 teaspoon olive oil
- 1 medium purple onion, sliced into thick strips
- 2 mini yellow bell peppers or 1 massive
- 1 massive 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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Flippantly coat a baking sheet with cooking spray.
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Reduce the potato lengthwise into 1/3-inch thick slices; minimize 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 either 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
