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Lomo Saltado

Lomo Saltado is a popular Peruvian dish.  I had it many many years ago one day on my lunch break at this little Peruvian restaurant in Miami and instantly loved it. People often refer to it as a Peruvian stir-fry.  I made it tonight for dinner and wondered why I had waited so long to make it again.  It’s pretty simple, and really really tasty. Plus you probably have many of these ingredients in your kitchen already.

Ingredients:

2 lbs.  flank steak

3 small or 2 large potatoes

2 large onions

3 tomatoes

1 red bell pepper

1 green bell pepper

1 orange or yellow bell pepper

4 cloves garlic

2 limes

1/4 cup dry white wine

1 tbsp. ketchup

1/3 cup fresh chopped parsley

1/4 cup soy sauce

3 tbsp olive oil (two for stir frying and one to bake the potatoes)

Salt and pepper to taste

First turn up your oven to 450 degrees.  Peel the potatoes and cut them into strips like if you were making french fries.  Essentially that’s exactly what you’re doing.  Line a cookie sheet with a silicone mat or parchment paper.  Add one tbsp. of the olive oil to the pan, add the potatoes, and coat the potatoes with oil- just enough to lightly coat- one tbsp. should be more than enough. Put the cookie sheet in the oven and cook the fries until they’re nice and golden brown.  While the potatoes cook, slice up the flank steak into thin strips, cutting against the grain.  Add a little olive oil to a deep pan, turn the heat to high and begin sauteing the beef once the pan is really really hot. Don’t add any salt yet because you will add soy sauce later and the dish may be too salty if you do both.  You’ll also want to add the meat in small batches so that you don’t overcrowd the pan and get a braising effect- we’re going for a nice sear for this dish. Once you cook the beef through, transfer it to a holding plate (with any juices) and set aside.  Now begin dicing your onion, peppers, and tomatoes into long thin strips. Grate your garlic at this time too.  Add a little olive oil to the pan and then transfer the peppers, tomatoes, onions and garlic to the pan and saute on high heat.  Once the veggies are tender, add the beef (and any juices) back into the pan, mixing it well with the veggies.  In a separate bowl combine the white wine, ketchup, lime juice and soy sauce.  I know it sounds weird, but it works…  just trust me on this one.  Add the sauce to the pan and combine it well.  Now would be a good time to taste for salt.  Add a little salt if necessary.  Add the parsley to the pan reserving about 1 tbsp. for the garnish at the end. The potatoes should be done by now.  You’ll want them to be nice and golden brown before transferring them to the pan.  Once ready toss the potatoes into the pan, mixing gently as to not crush the potatoes.  Serve with white rice and garnish with fresh chopped parsley.

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2 Responses to “Lomo Saltado”

  1. tristan
    December 13, 2010 at 3:42 pm #

    i know im guilty of sometimes thinking recipes are “too complicated for my busy schedule” but if “you are what you eat,” then why not take a few extra minutes to prepare dish as lovely as this.

    oh and kuddos for experimentation, i never had a peruvian dish before, definitely need to try this on the family as well.

    • Rox
      December 13, 2010 at 3:44 pm #

      Aww that’s so nice Tristan!

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