Have you ever tried Lomo Saltado? It’s incredibly delicious and easy to make! There’s a lot of depth of flavor. Main ingredients include beef, tomatoes, cilantro, garlic, and different sauces. The flavor profile of Lomo Saltado includes savory, garlicky, tangy, and has a bit of a kick to it (depending on how much and the spice level of aji amarillo or aji amarillo paste is used). But if you typically enjoy spicy foods such as hot sauce or kimchi then this dish will be mild for you.
Most people eat Lomo Saltado with french fries(Fry Recipe is here) in it but it can also be placed and eaten on the side for those who prefer their french fries crispy. It can also be eaten with or without rice. For a fuller experience for those with a sweet tooth, pair it with a bottle of Inca Kola. It’s a popular Peruvian soda that’s uniquely sweet with a subtle cream flavor.
A little bit on history: Lomo Saltado is a very popular Chinese-Peruvian dish that can be found all over Peru, Latin America, and in other parts of the world. This dish was created in the early twentieth century in the 1920’s. It was first introduced by the Chinese (primarily Cantonese) immigrants. Lomo Saltado means stir fried beef but broken down a bit further, lomo is tenderloin and saltado or salteado means stir fried.
This dish is a delicious fusion of Peruvian and Chinese flavors. For instance, Asian ingredients such as ginger and soy sauce are combined with Peruvian ingredients such as potatoes, cilantro, and aji amarillo (yellow chili pepper). The method and concept of stir-frying and cooking in a wok was also introduced. This way of cooking would later be called Chifa for its hybrid way of cooking. Chifa had become so popular that it spread to other parts of Latin America, Puerto Rico, among others.
I hope you enjoy this dish just as much as I do!
Lomo Saltado
2
servings25
minutesThis beef dish has lot of depth of flavor. It's savory, garlicky, tangy, and has a bit of a kick to it.
Ingredients
1 Ib of beef loin flap steak (sliced ~¼ inch thick)
½ of medium large sliced red onions
2 tbsp of avocado oil
1.5 medium roma or vine tomatoes
~10-12oz fresh russet potato french fries
1 chopped scallion
1 cup of cilantro
3 cloves of minced garlic
1 tsp minced ginger
pinch of Kosher salt to taste
pinch of black pepper to taste
1 tbsp of aji amarillo paste
1.5-2 tbsp of soy sauce
1 tbsp of white vinegar (or red vinegar)
1 tbsp beef broth (optional; to make it more saucy)
1-2 pinch cumin (optional; to taste)
Directions
- Cut all the vegetables and aromatics and set it aside.
- Slice beef across the grain and place in a bowl. Then, add a pinch of salt and pepper and mix it together.
- Add avocado oil in a pan and cook half a batch of steak on high heat for about 3 minutes and set it aside and do the same for the second batch. (This will ensure that steak is nicely seared.)
- Add beef back into the pan with all the ingredients and stir for about 30 seconds.
- Mix in cilantro and french fries and stir for about another 30-45 seconds and serve immediately.
Recipe Video
Notes
- Note: To create a vegetarian version, just replace beef with portobello mushrooms
- French Fries recipe is here
DID YOU MAKE THIS RECIPE? Tag @crabcakesandkimchi on Instagram and hashtag it #crabcakesandkimchi
