Lomo saltado
10 servings
15 minutes
Lomo saltado is one of the most vibrant dishes of Peruvian cuisine, incorporating elements of Spanish, African, and Chinese gastronomy. It was born thanks to Chinese immigrants who brought the tradition of wok cooking to Peru. The recipe is based on juicy beef fillet marinated in a mixture of soy sauce, balsamic vinegar, and aromatic herbs. The meat is quickly stir-fried over high heat with sweet peppers, onions, and tomatoes, creating a perfect blend of rich flavors. It is garnished with crispy potatoes that add textural contrast. The dish has a savory, slightly sweet taste with a pronounced aroma of spices and fresh herbs. Lomo saltado is served hot and pairs perfectly with rice; it symbolizes Peruvian hospitality and soulful cooking.
1
You will need about a kilogram of beef tenderloin. This fillet should be cut into fairly large cubes, about 3 cm on each side.
- Beef fillet: 1 kg
2
The chopped vegetables should be marinated for an hour in a mixture of olive oil, soy sauce, and balsamic vinegar. Two or three sprigs of thyme and a pinch of black pepper won't hurt either.
- Vegetable oil: 100 ml
- Soy sauce: 20 ml
- Balsamic vinegar: 50 ml
- Fresh thyme: 4 stems
- Ground black pepper: to taste
3
The potatoes need to be peeled and cut into thick sticks, like for French fries.
- Potato: 1 kg
4
Heat a wok pan with vegetable oil over high heat and fry the potatoes until cooked. It's easier to do this in batches to avoid piling up the potatoes and to fry rather than steam them. Season the cooked potatoes with salt and place them on paper towels to drain the oil.
- Vegetable oil: 100 ml
- Potato: 1 kg
- Salt: to taste
5
Slice the onion into half rings, finely chop the chili pepper, and cut the sweet pepper into wide strips. Cut the cherry tomatoes in half.
- Red onion: 4 heads
- Chili pepper: 2 pieces
- Sweet pepper: 2 pieces
- Cherry tomatoes: 250 g
6
In a wok pan, after cleaning it and spraying with vegetable oil again, fry pieces of beef until browned, then add sweet and hot peppers and stir-fry for about two minutes. Add onion and fry for another minute. Add tomatoes and the marinade from the beef - and fry for another two to three minutes, remembering to shake and stir. Finally, mix in the fried potatoes and chopped cilantro. Remove from heat, plate immediately and serve.
- Beef fillet: 1 kg
- Sweet pepper: 2 pieces
- Chili pepper: 2 pieces
- Red onion: 4 heads
- Cherry tomatoes: 250 g
- Balsamic vinegar: 50 ml
- Soy sauce: 20 ml
- Potato: 1 kg
- Coriander: 30 g