Lomo Saltado
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- Vegetable oil
- 4all-purpose potatoes, peeled, halved lengthwise and thinly sliced
- 2pounds beef loin, sliced into thin strips
- 3yellow peppers, sliced into thin strips
- 3red onions, peeled and cut into eighths
- 4tomatoes, cut in eighths
- 2tablespoons soy sauce
- 1tablespoon balsamic vinegar
- 6cups hot cooked rice
Nutritional analysis per serving (7 servings)
570 calories; 15 grams fat; 3 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 73 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 37 grams protein; 370 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
In a large nonstick skillet over medium heat, heat 2-½ tablespoons vegetable oil. Add the potatoes, and sauté until browned and tender, about 15 minutes. Drain on paper towels, and set aside.
- Step 2
In a large skillet over high heat, heat 2 tablespoons of oil. Add the beef, and quickly sauté until the beef is seared and browned on all sides. Add peppers, and sauté until softened, about 2 to 3 minutes. Remove the pan from the heat, and use a slotted spoon to transfer beef and peppers to a plate.
- Step 3
Return the pan to medium-high heat. Add the onions and sauté until the edges are seared and they begin to soften, about 2 minutes. Add the tomatoes, and stir to combine. Sprinkle the soy sauce and balsamic vinegar over the mixture, and sauté until the tomatoes have softened, about 2 minutes.
- Step 4
Add the beef, peppers and sautéed potatoes, and toss gently to mix well. Cover and simmer just until reheated, 2-3 minutes. Serve with rice.
Private Notes
Comments
Don't use a non-stick pan. A wok or cast iron pan is preferable.
For the beef; use skirt or flank steak, flap meat or beef hanging tenderloin (minus the tough central membrane).
Yellow onions can substitute for red; green, red or orange bell peppers can sub for yellow, though Peruvian aji amarillo peppers might be more authentic — and decidedly hotter.
Most restaurants serve with french fries. I've seen recipes call for frozen fries(!) but for lower carbs, you can eliminate potatoes entirely.
Slicing in 1/8s is too big for the onion. Needs to be 1/16. Also slice the sirloin as thin as the shoestring fries. Lomo should have cumin, salt, pepper, and garlic mixed with the beef. Use a wok. Being married to a Peruvian woman for 18 years, I make lomo saltado regularly but it’s hard for my diet as I like to eat 3 plates!
This one of my favorite peruvian dishes. For faster/better results try the following:
- use shoestring frozen potatos to save time
- use rib-eye beef (Costco) seasoned with kosher salt and pepper
- Use 2TBS oyster sauce and regular vinegar
- The yellow pepper is called 'aji amarillo' and it is available at any south-american market. Remove the veins and seeds (that are very spicy).
This was great. It reminds me of traveling in Peru, feasting on Peruvian cuisine from nondescript bistros. You could find this dish reliably almost anywhere on the lunch menu. I used red peppers because that's what I remembered, apple cider vinegar instead of balsamic vinegar, and french fried the potatoes. Very filling; not so healthy.
Added: 1 tsp ground cumin 2 tsp salt 1 tsp black pepper 1 tsp chipotle pepper 4 cloves garlic Made a paste with the spices, vinegar, and soy sauce and marinated the beef in in for 3ish hours; kept the juices from the browned marinated beef to sprinkle over tomatoes and onions as in original recipe.
Bland compared to the lomo saltado I've had in Peru and in restaurants locally. I would season the beef with salt before cooking.
Advertisement