Today guys, we Have another stir-fry dish which is the Lomo Saltado A Classic Peruvian Stir-Fry with Beef, Onions, and Tomatoes. It’s a super tasty stir-fry that mixes soft beef, soft onions, and colorful tomatoes for a delicious taste. It has a cool history and is known all around the world as a symbol of Peru’s food tradition. I made many stir fry dishes before like the Chinese stir fry and shrimp stir fry, So I decided that it was time to try some stir fry dishes from different countries like this one today, So let’s make it together!

History and Origins of this Dish

Lomo Saltado is a piece of Peru’s special culture. It comes from a mix of Chinese and Peruvian flavors, called Chifa cuisine. This dish has a story about people moving, changing, and being creative with their cooking.

In different parts of Peru, Lomo Saltado can be a little different. Each place adds its own special touch by using local ingredients and flavors. This variety makes the dish even more interesting and special.

Lomo Saltado is liked all around the world, and you can find it in many restaurants. People everywhere enjoy making their own versions of this Peruvian dish by mixing in different flavors.

It’s famous everywhere and loved by many. Honestly, this dish opened my eyes to Peru cuisine and now I’m planning in the next summer to visit Puru and explore their food more and more.

Ingredients

The secret to making Lomo Saltado taste awesome is using really good ingredients. To make it tasty, you’ll need these important ingredients:

• 500 grams of sirloin or tenderloin beef, thinly sliced
• 1 large red onion, cut into thick strips
• 2 ripe tomatoes, sliced into wedges
• 3 cloves of garlic, minced
• 2 tablespoons of soy sauce
• 1 tablespoon of vinegar
• A pinch of cumin and paprika
• Freshly ground black pepper
• A handful of fresh cilantro, chopped
• French fries, yes, you read that right but don’t worry it’s optional.

Preparation

Marinating the Beef

Start by marinating the beef slices in soy sauce, garlic, vinegar, and a dash of black pepper for at least 30 minutes. This infusion of flavors is crucial for a delightful outcome.

Preparing the Vegetables

While the beef is marinating, prep your vegetables. Cut the red onion and tomatoes as specified. Freshness is key; ripe tomatoes and crisp onions will elevate the dish.

The Stir-Fry Technique

Heat a large pan or wok over high heat. Add a dash of oil, and when it’s smoking hot, toss in the marinated beef. Stir-fry it for a few minutes until it’s cooked to your desired level of doneness. Remove the beef and set it aside.

Combining Beef, Onions, and Tomatoes

In the same pan, add more oil if needed and toss in the sliced onions. Cook them until they’re soft and slightly caramelized. Then, add the tomatoes and cook briefly until they just start to soften. Reintroduce the beef to the pan, and stir everything together. A pinch of cumin and paprika adds that authentic Peruvian touch.

Serving Suggestions

Usually, when you eat Lomo Saltado, it comes with white rice and French fries on the side. To make it look even nicer, you can add fresh cilantro on top.

Nutritional Value

Even though Lomo Saltado tastes really good, it’s good to think about how healthy it is. It has a lot of protein and uses fresh ingredients, so it’s balanced. But because it has French fries which are optional of course to add, it can be high in calories, so it’s a good idea to eat it in the right amount.

Tips

Make sure your pan is really, really hot for a great stir-fry, and don’t cook the beef for too long, so it stays nice and tender.

Conclusion

Lomo Saltado is a yummy Peruvian stir-fry with beef, onions, and tomatoes. To make it, you marinate the beef, get fresh stuff, do a great stir-fry, and add seasonings. You can enjoy it best with white rice and French fries if you want, and believe me you will surprised when you try it.

FAQ

Is Lomo Saltado spicy?

Lomo Saltado can be a little bit spicy, but you can make it more or less spicy, depending on what you like.

What makes Lomo Saltado different from regular stir-fry?

Lomo Saltado is not like a usual stir-fry. It’s special because it has Peruvian flavors with things like soy sauce and spices, which give it a different and tasty taste.

Can I use chicken instead of beef in Lomo Saltado?

Yes, you can use chicken instead of beef to make a chicken stir-fry with the same Peruvian style.

Are there vegetarian versions of Lomo Saltado?

Even though Lomo Saltado usually has meat, there are versions for people who like to eat plant-based foods. These versions use things like tofu or mushrooms instead of meat.

Lomo Saltado Classic Peruvian Stir-Fry with Beef, Onions, and Tomatoes

Recipe by MamaCourse: DinnerCuisine: PeruvianDifficulty: Moderate

Servings

4

servings

Prep time

30

minutes

Cooking time

15

minutes

Calories

450

kcal

Total time

45

minutes

Lomo Saltado is like a tasty Peruvian stir-fry. It's made by cooking beef with onions, tomatoes, and yummy spices. It's a mix of Peruvian and Chinese flavors, and it's a really delicious dish with a great mix that you absolutely need to cook.

Ingredients

• 500 grams of sirloin or tenderloin beef, thinly sliced

• 1 large red onion, cut into thick strips

• 2 ripe tomatoes, sliced into wedges

• 3 cloves of garlic, minced

• 2 tablespoons of soy sauce

• 1 tablespoon of vinegar

• A pinch of cumin and paprika

• Freshly ground black pepper

• A handful of fresh cilantro, chopped

• French fries (yes, you read that right)

Directions

• Start by marinating the beef slices in soy sauce, garlic, vinegar, and a dash of black pepper for at least 30 minutes. This infusion of flavors is crucial for a delightful outcome.
• While the beef is marinating, prep your vegetables. Cut the red onion and tomatoes as specified. Freshness is key; ripe tomatoes and crisp onions will elevate the dish.
• Heat a large pan or wok over high heat. Add a dash of oil, and when it's smoking hot, toss in the marinated beef. Stir-fry it for a few minutes until it's cooked to your desired level of doneness. Remove the beef and set it aside.
• In the same pan, add more oil if needed and toss in the sliced onions. Cook them until they're soft and slightly caramelized. Then, add the tomatoes and cook briefly until they just start to soften. Reintroduce the beef to the pan, and stir everything together. A pinch of cumin and paprika adds that authentic Peruvian touch.

Notes

• Make sure your pan is really, really hot for a great stir-fry, and don't cook the beef for too long, so it stays nice and tender.