recipes

LOMO SALTADO

For eight years, I have traveled to Lima, Peru with the missions team from our church. The first year I was expecting really spicy food. Was I ever surprised! The Peruvians do not eat spicy food. We have to ask for sauces with heat HA!

Our chef at the place we stay is a lady named Helena. What a precious lady she is! She has cooked for Americans for many years and is a fabulous chef! One of my favorite dishes she serves is a dish called Lomo Saltado. I have asked for her recipe and even watched her make it, but I can’t seem to get it right. This recipe, while not the same as Helena’s, is a very good alternative.
INGREDIENTS
4 large russet potatoes, washed, peeled, and sliced into fries
1 pound sirloin or skirt steak, cut into thin slices
1 large red onion, sliced into thick slices
1 red bell pepper, sliced
3 Roma tomatoes, cut into thick slices or wedges
2 tablespoons soy sauce
3 tablespoons red wine vinegar
1/3 cup beef stock
2 teaspoons Ricoto Molido (Peruvian red pepper paste) *more if you prefer spicy
3 tablespoons fresh cilantro, chopped
salt & pepper to taste
Prepare the potatoes and place in a large bowl of ice water for as long as possible. I had mine in the water for a couple of hours. This releases the starch in the potatoes and makes for a crisper french fry. Drain the potatoes, dry with paper towels, and fry until golden brown.
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In a large skillet, heat 3 tablespoons coconut oil or olive oil over medium-high heat. Add the meat and cook until it is browned and cooked through. Remove the meat from the pan and set aside.
While the meat is cooking, mix the soy sauce, vinegar, beef stock, and Ricoto Molido,  in a small bowl.
Using the same pan where you cooked the meat, add the onions and peppers. Cook until they become translucent and begin to soften. Add the tomatoes and cook for 1-2 minutes. You want the tomatoes to retain their shape but are heated through.
Add the soy sauce mixture and meat to the pan and bring to a boil. Remove from heat. Add the cilantro and french fries and stir until combined. (I plate the potatoes first and place the meat mixture on top.)
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I can hardly wait to return to Peru!

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