This authentic Peruvian Lomo Saltado is a culinary masterpiece that beautifully bridges Asian and Latin American flavors. Tender strips of sirloin steak are quickly seared to lock in juices, then tossed with crisp-fried potato wedges and colorful bell peppers. The dish is unified by a rich, tangy sauce made from soy sauce and tomatoes, adding a deep umami flavor profile that is both comforting and exciting. It offers a delightful contrast of textures, from the chewy beef to the crunchy potatoes and soft peppers. Perfect for a hearty weeknight dinner or a festive gathering, this dish comes together in under thirty minutes. Serve it with steamed white rice to soak up the delicious sauce. It is a satisfying meal that brings the bustling energy of Lima to your home kitchen.
Peruvian Lomo Saltado
Description
This authentic Peruvian Lomo Saltado is a culinary masterpiece that beautifully bridges Asian and Latin American flavors. Tender strips of sirloin steak are quickly seared to lock in juices, then tossed with crisp-fried potato wedges and colorful bell peppers. The dish is unified by a rich, tangy sauce made from soy sauce and tomatoes, adding a deep umami flavor profile that is both comforting and exciting. It offers a delightful contrast of textures, from the chewy beef to the crunchy potatoes and soft peppers. Perfect for a hearty weeknight dinner or a festive gathering, this dish comes together in under thirty minutes. Serve it with steamed white rice to soak up the delicious sauce. It is a satisfying meal that brings the bustling energy of Lima to your home kitchen.Ingredients
Directions
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Heat vegetable oil in a large non-stick skillet or wok over medium-high heat.
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Add the sliced onions, minced garlic, and diced bell peppers to the pan.
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Sauté the vegetables for 2-3 minutes until they begin to soften and become fragrant.
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Add the cooked potato cubes to the pan and toss with the vegetables.
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Cook, stirring occasionally, until the potatoes just begin to brown and crisp up.
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Add the diced jalapeño and thinly sliced sirloin steak to the skillet.
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Sauté the beef and chiles for 3-4 minutes, ensuring the steak is cooked to your desired doneness.
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Stir in the chopped tomatoes, fresh oregano, and season with salt and pepper to taste.
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Cook for another minute until the tomatoes are heated through and the sauce slightly thickens.
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Remove from heat and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 89.8kcal
- % Daily Value *
- Total Fat 7.6g12%
- Saturated Fat 1.1g6%
- Cholesterol 0.0mg0%
- Sodium 2.7mg1%
- Total Carbohydrate 5.4g2%
- Dietary Fiber 1.3g6%
- Sugars 2.5g
- Protein 0.7g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, use Yukon Gold or Russet potatoes for the best texture when frying. Ensure the steak is sliced against the grain for maximum tenderness.
Traditional Lomo Saltado often includes soy sauce and red wine vinegar in the sauce. If you have these on hand, add 2 tablespoons of soy sauce and 1 tablespoon of vinegar when adding the tomatoes for a more authentic flavor profile.
If you prefer less heat, remove the seeds from the jalapeño before dicing, or omit it entirely.
Serve hot with steamed white rice or french fries, as is traditional in Peru.
