- 400 g Strip Steak
- 2 tomatoes
- 1 red onion
- 1 yellow peppers
- 1 teaspoon of Vinegar
- 600 g White Rice
- 200 g French fries
- 4 tablespoons soy sauce
- 150 ml Beef Broth
- 1 tablespoon coriander(chopped)
- Chives to taste(chopped)
- 1 garlic clove
- 1 tablespoon dried oregano
- 1 teaspoon black pepper
- 1/4 teaspoon cumin
- salt to taste
- 2 tablespoons sunflower oilOlive oil
Lomo Saltado is a traditional Peruvian creole dish that is very delicious indeed. But the more I taste it the more I realize its similarity with Chinese food due to the elaborate process whereby most of its ingredients are salted in a wok for a short time on a very high flame. The finely minced meat is very juicy and has a pleasant aroma. The technique and precision and perfectly balanced cooking used to prepare the dish means the flavors remain pervasive. I think the secret of this dish is in the vinegar.
How to Cook Lomo Saltado
- Cut the meat into elongated strips of about 3 cm each. Mix the spices (cumin, oregano, garlic, and pepper) and season the meat together with a little salt and a teaspoon of vinegar. Let this mixture sit for 15 minutes covered with a cloth.
- In a pan, add the oil and let it heat for a moment. Then fry the strips of meat for a short time, just to brown them on the outside, and then remove them from the pan.
- Cut the onions, tomatoes, and peppers into slices. Now, in the same pan you fried the meat, sauté these ingredients for about 50 seconds or so, then add the soy sauce and beef broth. Now reincorporate the meat strips. Mix it all together and after a few seconds add the chives and some chopped coriander. Cook the meat for four minutes. If the broth evaporates, add a little more to stop it being too dry.
- Now add the French fries to the pan and stir it all so that the chips get infused with flavor. Pour the contents of the pan into a bowl and serve with white rice.
If you love Peruvian food, check out our article on the top 15 Peruvian foods (recipes and photos included).