One of my favorite dishes is Peruvian Lomo Saltado. For eight years, I have traveled to Lima, Peru with the missions team from our church. Besides seeing my friends, this is the thing I look forward to the most. The first year I was expecting really spicy food. Was I ever surprised! Most 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! I have asked for her recipe for Lomo Saltado 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.
Prepare the potatoes and place them 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.
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 Rocoto Molido, in a small bowl. If you cannot find Rocoto Molida in your stores, you may substitute Sriracha Sauce to taste.
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. Sprinkle with the cilantro. Stir until combined. Place the french fries on the plates and serve the Peruvian Lomo Saltado over the fries.
Try this recipe for Peruvian Lomo Saltado today. You will not regret it!
One of the national dishes of Peru, this Lomo Saltado, a Peruvian stir-fry, is full of flavor and served over french fries.
Servings: 4 people
- 4 large russet potatoes washed, peeled, and sliced into fries
- 3 tablespoons oil
- 1 pound sirloin or skirt steak cut into thin strips
- 1 large red onion sliced into thick slices
- 1 large 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 Rocoto Molido
- 3 tablespoons fresh cilantro chopped
- salt and pepper to taste
- Prepare the potatoes and place in a large bowl of ice water for as long as possible. Drain, dry with paper towels, and fry in hot oil until golden brown. Remove from the pan and set aside.
- In a large skillet, heat the oil over medium-high heat. Add the meat and cook until browned and just cooked through. Remove and set aside.
- While the meat is cooking, mix the soy sauce, vinegar, beef stock, and Rocoto Molido in a small bowl. Set aside.
- To the skillet where the meat was cooked, add the pepper and onions. Cook until they become translucent and tender.
- Add the tomatoes and cook for 1-2 minutes. You want them to retain their shape but are heated through.
- Return the meat to the pan and add the soy sauce mixture. Bring to a boil then remove from the heat.
- Sprinkle in the cilantro and stir.
- Serve over the french fries.
If you cannot find the Rocoto Molido you may substitute Sriracha sauce, to taste.
Serving: 1g | Calories: 580kcal | Carbohydrates: 74g | Protein: 35g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 69mg | Sodium: 632mg | Potassium: 2219mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1691IU | Vitamin C: 82mg | Calcium: 94mg | Iron: 6mg
Another favorite Peruvian dish is:
I can hardly wait to return to Peru!