Receta Lomo Saltado (Peruvian Beef Stir Fry)
It’s funny how I stumble across new recipes I’ve never heard about, tasted or seen. Sometimes I feel I must have my head buried in the traditional culinary sands so deeply, I’ve missed some intriguing recipes. However, all is not lost… I have friends to thank for sharing the culinary light.
I first heard about Lomo Saltado from my friend Cristina. She visits Florida often and tasted this dish the last time she visited. After she described the recipe, I was definitely intrigued. A Peruvian Beef Stir Fry that includes French fries. Huh.
So I did some research and it seems those who write about Lomo Saltado are passionate about one thing. Those fries. Although it seems a little odd, it works. The remaining ingredients vary according to author and culinary background. Beef is the main ingredient and even the cut of beef varies from recipe to recipe. I also found this dish served with yellow rice or steamed rice.
I decided to keep things simple and adapt several recipes into one – with a twist of my own.
Some of the recipes I found use only the beef, onion, hot pepper and French fries. A few add in a green bell pepper or hot pepper and one recipe included pickled jalapenos. They all sound delicious but I decided to make a one dish meal and include more veggies. Along with substituting the French fries for sweet potato fries. But please feel free to keep the French fries. I just happen to love sweet potato fries and I thought the sweetness of the fries would nicely balance the salty flavors of the sauce.
In the recipe I’ve given several substitutions. Feel free to experiment and personalize your Lomo Saltado. I’d love to know how you mix it up, so keep me posted!
Delicious Wishes and Loads of Love,
Karista
Lomo Saltado (Peruvian Beef Stir Fry)
Serves 4
Ingredients
- 1 lb Flat iron or skirt steak cut into ½ inch strips
- Pinch of ground cumin
- Pinch of ground coriander (optional)
- 1 red onion, sliced
- 1 red bell pepper, sliced for stir fry (optional)
- 1 yellow bell pepper, sliced for stir fry (optional)
- 1 poblano pepper, sliced for stir fry (seeds can be hot so it’s up to you if you include them) or use a jalapeno or hot yellow pepper, diced
- 2-4 tablespoons oil
- 2 tablespoons soy sauce
- 2 tablespoons red wine vinegar
- 1 teaspoon brown sugar
- 2-3 cloves garlic, finely diced or minced
- Sweet potato fries, cooked according to package directions (you can also use traditional potato fries)
- Handful of fresh coarsely chopped cilantro (I think sliced green onions would be a good substitute)
- Salt and pepper
- Dash of hot sauce if needed (I used Sriracha)
Directions
In a small bowl, whisk together the soy sauce, vinegar and brown sugar. Reserve.
In a large skillet or large wok, heat two tablespoons oil over high heat. Lightly season the beef with black pepper, ground cumin and ground coriander. When the oil is hot brown the meat and then transfer it to a plate.
When all the meat has been browned, add a little more oil to the skillet and then sauté the veggies until lightly wilted or crisp tender. Adjust heat as needed.
Stir in the garlic the last 30 seconds of cooking. Add the beef back in to the skillet with the veggies and then stir in the sauce. Let the sauce coat the beef and veggies and then remove from the heat.
Season with salt and a dash of hot sauce if needed.
Place the fries on a platter, top with the beef and veggie stir fry and garnish with the fresh cilantro. Serve with hot sauce if desired.
Recipe adapted from multiple sources