Lomo Saltado

⏳ Time

15 minutes + 1 hour

🥕 Ingredients

🍽️ Servings

Description

Lomo Saltado is a popular Peruvian dish that features marinated strips of beef stir-fried with onions, tomatoes, and other vegetables. It's typically served with rice and French fries, creating a delicious mix of flavors and textures. This dish is a fusion of Chinese and Peruvian cuisine, reflecting the cultural influences in Peru.

Ingredients

Lamb Neck Fillet - 2 lbs
Spanish onions - 4 heads
Marinated cherries - 8.8 oz
Balsamic Vinegar - 1 fl oz
Soy Sauce - 0 fl oz
Mild Chili Spice - 2 pieces
Cilantro - 1.1 oz
Potato - 2 lbs
Sweet Pepper - 2 pieces
Vegetable Oil - 3 fl oz
Thyme - 4 stalks
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

You will need about a kilogram of beef tenderloin, specifically the filet mignon. This filet should be cut into fairly large cubes, at least 3 cm on each side, as both Gastón Acurio and Nino Morales recommend.

Step 2

The chopped bunches should be marinated for an hour in a mixture of olive oil, soy sauce, and balsamic vinegar. A couple of sprigs of thyme and a pinch of black pepper will also enhance the flavor.

Step 3

The potatoes need to be peeled and cut into thick strips, just like you would for French fries.

Step 4

Heat a wok pan over high heat and add vegetable oil to fry the potatoes until cooked through. For easier cooking, it’s better to do this in batches to avoid overcrowding the pan, ensuring that you are frying rather than steaming the potatoes. Once cooked, season the potatoes with salt and place them on paper towels to drain the excess oil.

Step 5

Slice the onion into half-moons, finely chop the chili pepper, and cut the sweet pepper into wide strips. Halve the cherry tomatoes.

Step 6

In a wok pan, after cleaning it and spraying it again with vegetable oil, sauté the pieces of beef until they are browned. Then add sweet and hot peppers and stir-fry for about two minutes. Add the onions and fry for another minute. Incorporate the tomatoes and the marinade from the beef, and continue to stir-fry for an additional two to three minutes, remembering to shake and mix. Finally, fold in the fried potatoes and chopped cilantro. Remove from heat, plate immediately, and serve hot.