If you like to feel like eating in Peru, this traditional Peruvian Lomo Saltado is a trendy Peruvian dish that you shouldn’t miss. This flavorful, savory taste will give you an enjoyable meal for lunch or dinner.
This Chinese-influenced stir-fried Peruvian dish is prevalent not only in Peru but also in its neighboring countries. The simplicity and easy way to prepare the delicious dish is most probably the reason.
Why is Lomo Saltado Popular in Peru?
Lomo Saltado is a trendy traditional dish in Peru because of its culinary origin. It has some Chinese touch. It was originated on Calle La Concepción in Lima, Peru’s Barrio Chino. The name was later changed to Calle Capón and become a tourist attraction.
This Peruvian stir-fried dish is part of the Chifa tradition. Chifa is a culinary tradition based on Chinese aspects fused with traditional Peruvian ingredients and traditions.
Restaurants that serve these kinds of dishes are also called Chifa. The first Chinese–Peruvian fusion restaurants were opened in Lima around 1920 in Lima’s Chinatown (Barrio Chino).
There are many Chinese immigrants at that time working for the railroads, the guano islands, and coastal plantations after the abolition of slavery in the country. You guess it right. The Chinese are the ones who brought the beef stir-fries in Peru and became one of the favorites in the country.
As of today, there are over 6,000 chifas in Lima alone. It is also said that there are more chifas in Peru than any other type of restaurant.
Among the Chinese-Peruvian dishes, Lomo Saltado is the most popular for its balanced Peruvian and Cantonese elements.
It is typically Chinese as one of the ingredients is soy sauce, and then combined with Peruvian ingredients such as the aji amarillo and french fries.
- Learn about the popular recipes when celebrating hispanic heritage month, too.
What cut of meat is LOMO?
Lomo is commonly known as the filet or tenderloin. This is an expensive lean cut with very little fat from beef. This part is the small, tender muscle that runs along the back of the cow. It is usually served in fine dining as steak.
Moreover, lomo is simply beef tenderloin in Spanish. When it comes to pork tenderloin, it is called lomo de cerdo, or lomo Iberico,
Thus, they use beef tenderloin, a.k.a. filet mignon, when cooking the lomo saltado.
Why is it called lomo saltado?
The word ‘saltado,’ or ‘salteado’ in other Spanish-speaking countries, means stir-fry. The word also came from the french word sautée, which means to “jump.” This is because the ingredients are being tossed while cooking them. Stir-frying is a common method in Chinese cooking. Thus, Lomo Saltado means stir-fried beef.
How do you eat lomo saltado?
Peruvian lomo saltado is a kind of dish that is best to serve during lunch or dinner. I even brought it on a picnic as it is straightforward to pack.
Once cooked, it is served in a serving dish. When eating this dish, get several spoonfuls of warm rice into your plate, several pieces of french fries, and then the lomo saltado at the side of your rice.
You don’t want to miss the savory flavor of the sauce of lomo saltado, too. So, you can spoon some sauce and put it over the meat, fries, and rice. And that will be so yummy!
How do you make this famous Peruvian dish?
As I mentioned, this Peruvian lomo saltado is so simple. Nothing is complicated when it comes to cooking. The ingredients are readily available in any market.
Except for aji amarillo, I think. Unless you are living in Peru or nearby countries, you can buy it online. And I’m sure there are also some stores and markets in some places, too, where you can buy these kinds of products.
Aji amarillo paste
It is made with aji amarillo chili pepper. It is a yellow hot pepper with a bit of sweetness and fruity flavor. Aji means chili pepper, and amarillo means yellow in Spanish. This yellow pepper is a common ingredient in most Peruvian dishes and is plenty of this all over the country and some nearby countries. So that makes the paste very common as well. But be careful as this pepper is quite hot.
- If you have extra aji and french fries, try this Salchipapas.
You’ll need 1 tablespoon in this recipe. I made this optional depending on your taste buds and availability. If you want it less spicy, reduce the amount. If you are into really hot dishes, you can add a bit more. But if you couldn’t find it anywhere, you can leave this lomo saltado without the pepper. But, you know the consequences.
Although lomo means tenderloin or the filet mignon, this kind of part and cut tends to be very pricey. What makes it expensive is this part is the small, tender muscle that runs along the back of the cow. It is also minimal in fat which makes it faster to cook. Then, of course, you have the option to chose beef tenderloin for the recipe.
However, Sirloin steak is equally tasty but not pricey. This is from the hip region of the cow, where the top sirloin is the favored one. The fat content of this part makes it a lot tastier.
You’ll need 1 pound in this recipe. Cut them into chunks.
Other ingredients are:
- 2 Tablespoons of vegetable oil
- Some salt and pepper to taste
- 1 medium-sized red onion, sliced
- 1 clove garlic, minced
- 2 Tablespoons soy sauce – this type of condiment is a common ingredient in Chinese cuisine and is usually used in stir-fries. Being so versatile, this sauce is also used as marinade, dips, and as ingredients to many sauces, and to splash on when cooking vegetables and meats to add flavor.
- 1 Tablespoon Vinegar
- Chopped Cilantro
French Fries – In my recipe, I made this an add-on after cooking the Peruvian lomo saltado, just like the rice. I prefer it that way because I like that the crispiness stays on the fries when I eat them. I also spoon some lomo saltado sauce over the fries. In other lomo saltado recipes, french fries are added before finishing the cooking, usually along with the other vegetables. You can fry this ahead or while cooking the lomo saltado if you can manage.
Rice – the Peruvian lomo saltado is best to serve with rice. Go ahead and spoon some sauce over it, too. Or better, place the lomo saltado over the rice.
Heat 1 Tbsp vegetable oil in a pan over high heat. Add the steak and quickly sautee. Season with salt and pepper. It should be browned on all sides, around 3 to 4 minutes. Then transfer to a plate and set aside.
Heat the remaining oil and add the red onion, cook until softened, around 4 minutes. Then add the tomato, garlic, and aji amarillo and cook for 4 minutes until the tomato has softened a bit.
Add the steak, soy sauce, vinegar, and cilantro and toss for 2 minutes.
Serve immediately with French fries and rice.
- 2 Tbsp vegetable oil
- 1 pound sirloin steak, cut into chunks
- Salt and pepper to taste
- 1 Red onion, sliced
- 1 Tomato, sliced
- 1 Garlic clove, minced
- 1 Tbsp aji amarillo paste (optional)
- 2 Tbsp soy sauce
- 1 Tbsp vinegar
- Chopped cilantro
- Cooked rice
- French fries
- Heat 1 Tbsp vegetable oil in a pan over high heat. Add the steak and quickly sautee, then season with salt and pepper. It should be browned on all sides, around 3 to 4 minutes. Transfer to a plate and set aside.
- Heat the remaining oil and add the red onion, cook until softened, around 4 minutes. Add the tomato, garlic, and aji amarillo and cook for 4 minutes until the tomato has softened a bit.
- Add the steak, soy sauce, vinegar, and cilantro and toss for 2 minutes.
- Serve immediately with French fries and rice.
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Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 1004Total Fat: 55gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 34gCholesterol: 209mgSodium: 1414mgCarbohydrates: 56gFiber: 4gSugar: 5gProtein: 68g
These nutritional calculations might not be accurate. Please speak with a licensed nutritionist to assist you.
Enjoy your meal!