Lomo Saltado: A Peruvian Steak Stir-Fry Recipe

Lomo Saltado, a classic Peruvian dish, is a delightful fusion of flavors and textures. This vibrant stir-fry combines succulent strips of beef, colorful vegetables, and crispy fried potatoes, all bathed in a savory and slightly tangy sauce. The beauty of Lomo Saltado lies in its simplicity and the speed at which it can be prepared, making it a perfect weeknight meal. This recipe will guide you through each step, ensuring an authentic and delicious Lomo Saltado experience.

## What is Lomo Saltado?

Lomo Saltado translates to “jumping loin,” referring to the way the beef is stir-fried in a wok or large pan. It is a quintessential example of Peruvian Chifa cuisine, a unique blend of Peruvian ingredients and Chinese cooking techniques brought to Peru by Chinese immigrants in the 19th century. The dish typically features beef tenderloin (lomo), onions, tomatoes, bell peppers, and fried potatoes, all stir-fried together and seasoned with soy sauce, vinegar, and spices. Aji amarillo paste, a Peruvian yellow chili pepper paste, adds a characteristic warmth and fruity flavor. While some variations exist, the core elements remain the same, resulting in a dish that is both comforting and exciting.

## Ingredients for Lomo Saltado

To make authentic Lomo Saltado, you’ll need the following ingredients:

* **Beef:** 1 pound beef tenderloin, cut into 1-inch strips. Beef tenderloin is the traditional cut, offering tenderness. Sirloin or ribeye can be used as substitutes, but tenderloin provides the best result.
* **Potatoes:** 2 large Russet potatoes, peeled and cut into thick-cut fries. These are essential for the crispy fried potatoes that complement the beef and vegetables. Yukon Gold potatoes can also be used.
* **Onion:** 1 large red onion, cut into wedges. Red onion offers a slightly sharper flavor that balances the sweetness of the tomatoes.
* **Tomato:** 2 large Roma tomatoes, cut into wedges. Ripe Roma tomatoes add sweetness and juiciness to the dish.
* **Bell pepper:** 1 bell pepper (any color), cut into strips. Bell peppers provide a colorful and slightly sweet element.
* **Aji Amarillo Paste:** 2 tablespoons Aji Amarillo paste. This is the key ingredient that gives Lomo Saltado its unique Peruvian flavor. It can be found in Latin American grocery stores or online. If you can’t find Aji Amarillo paste, you can substitute with a small amount of yellow bell pepper blended with a pinch of cayenne pepper, although the flavor won’t be exactly the same.
* **Soy sauce:** 3 tablespoons soy sauce. Soy sauce adds umami and saltiness to the sauce. Use low-sodium soy sauce to control the salt level.
* **Red wine vinegar:** 2 tablespoons red wine vinegar. Red wine vinegar provides a tangy counterpoint to the savory flavors.
* **Vegetable oil:** For frying and stir-frying. Use a neutral-flavored oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil.
* **Garlic:** 2 cloves garlic, minced. Garlic adds aromatic flavor.
* **Ginger:** 1 teaspoon ginger, minced. Fresh ginger adds a warm and slightly spicy note.
* **Cilantro:** 2 tablespoons chopped fresh cilantro, for garnish. Fresh cilantro adds a bright and herbaceous finish.
* **Salt and pepper:** To taste. Season generously to enhance the flavors of the dish.
* **Optional:** Scallions, for garnish. Scallions provide a mild onion flavor and a pop of color.

## Equipment Needed

* Large wok or frying pan. A wok is ideal for stir-frying due to its sloping sides and even heat distribution. A large frying pan can also be used.
* Large bowl. For marinating the beef.
* Frying pot or deep fryer. For frying the potatoes.
* Slotted spoon. For removing the potatoes from the oil.
* Paper towels. For draining excess oil.

## Step-by-Step Instructions

Here’s how to make Lomo Saltado, step-by-step:

### 1. Prepare the Potatoes

* Peel the potatoes and cut them into thick-cut fries, about ½ inch thick.
* Soak the fries in cold water for at least 30 minutes. This helps remove excess starch and results in crispier fries. Drain and pat the potatoes thoroughly dry with paper towels.
* Heat vegetable oil in a frying pot or deep fryer to 350°F (175°C).
* Fry the potatoes in batches for about 5-7 minutes, or until they are lightly golden. Remove them with a slotted spoon and drain on paper towels.
* Increase the oil temperature to 375°F (190°C). Fry the potatoes again for another 2-3 minutes, or until they are golden brown and crispy. Remove and drain on paper towels. Season immediately with salt.

### 2. Marinate the Beef

* In a large bowl, combine the beef strips with 1 tablespoon of soy sauce, minced garlic, and minced ginger. Season with salt and pepper.
* Toss well to coat the beef evenly. Let it marinate for at least 15 minutes, or up to 30 minutes in the refrigerator. The longer it marinates, the more flavorful it will be.

### 3. Stir-Fry the Vegetables

* Heat 1 tablespoon of vegetable oil in a large wok or frying pan over high heat. Make sure the pan is very hot before adding the beef.
* Add the marinated beef to the hot pan in a single layer. Avoid overcrowding the pan, as this will lower the temperature and prevent the beef from browning properly. Work in batches if necessary.
* Stir-fry the beef for 2-3 minutes, or until it is seared and lightly browned on all sides. Remove the beef from the pan and set aside.
* Add another tablespoon of vegetable oil to the pan. Add the red onion and bell pepper strips. Stir-fry for 2-3 minutes, or until they are slightly softened but still crisp.
* Add the tomato wedges to the pan. Stir-fry for another 1-2 minutes, or until they are slightly softened but still hold their shape.

### 4. Combine and Finish the Dish

* Return the seared beef to the pan with the vegetables.
* Add the remaining 2 tablespoons of soy sauce, red wine vinegar, and Aji Amarillo paste to the pan. Stir well to combine all the ingredients.
* Cook for 1-2 minutes, allowing the sauce to thicken slightly and coat the beef and vegetables.
* Add the crispy fried potatoes to the pan. Gently toss everything together to combine, being careful not to crush the potatoes.
* Remove the Lomo Saltado from the heat.

### 5. Serve

* Garnish the Lomo Saltado with fresh chopped cilantro and scallions (optional).
* Serve immediately. Lomo Saltado is traditionally served with white rice, which soaks up the delicious sauce.

## Tips for Perfect Lomo Saltado

* **Use High Heat:** The key to authentic Lomo Saltado is high heat. This ensures that the beef and vegetables sear quickly, retaining their texture and flavor. A wok is ideal for this purpose, but a large frying pan can also work.
* **Don’t Overcrowd the Pan:** When stir-frying the beef and vegetables, avoid overcrowding the pan. This will lower the temperature and prevent them from browning properly. Work in batches if necessary.
* **Marinate the Beef:** Marinating the beef for at least 15 minutes allows it to absorb the flavors of the garlic, ginger, and soy sauce. This results in a more flavorful and tender dish.
* **Use Fresh Ingredients:** Fresh ingredients are essential for the best flavor. Use ripe tomatoes, crisp bell peppers, and fresh herbs.
* **Fry the Potatoes Twice:** Frying the potatoes twice ensures that they are crispy on the outside and fluffy on the inside. Soak the potatoes in cold water before frying to remove excess starch.
* **Adjust the Aji Amarillo Paste:** The amount of Aji Amarillo paste can be adjusted to your taste. Start with 2 tablespoons and add more if you want a spicier flavor. If you can’t find Aji Amarillo paste, you can substitute with a small amount of yellow bell pepper blended with a pinch of cayenne pepper, although the flavor won’t be exactly the same.
* **Serve Immediately:** Lomo Saltado is best served immediately after it is cooked. This ensures that the beef and vegetables are still tender and the potatoes are still crispy.

## Variations of Lomo Saltado

While the classic Lomo Saltado recipe is delicious on its own, there are several variations you can try:

* **Chicken Lomo Saltado (Pollo Saltado):** Substitute the beef tenderloin with chicken breast or thighs. The cooking time will need to be adjusted accordingly. Chicken thighs are more forgiving and remain juicier with the high heat cooking.
* **Seafood Lomo Saltado (Mariscos Saltado):** Use shrimp, scallops, or a mix of seafood instead of beef. Be careful not to overcook the seafood, as it can become rubbery.
* **Vegetarian Lomo Saltado (Vegetariano Saltado):** Replace the beef with mushrooms, tofu, or other vegetables. Portobello mushrooms are a good choice for their meaty texture.
* **Lomo Saltado with Quinoa:** Serve the Lomo Saltado over quinoa instead of white rice for a healthier option.
* **Spicy Lomo Saltado:** Add a pinch of cayenne pepper or some finely chopped aji amarillo peppers to the dish for extra heat.
* **Lomo Saltado with Beer:** Some recipes call for a splash of dark beer (like a stout or porter) to be added to the sauce for a richer, more complex flavor. Add a few tablespoons along with the soy sauce and vinegar.

## Serving Suggestions

Lomo Saltado is traditionally served with white rice, which is perfect for soaking up the delicious sauce. Here are some other serving suggestions:

* **White Rice:** The classic accompaniment.
* **Quinoa:** A healthy and nutritious alternative to rice.
* **French Bread:** Crusty French bread is great for soaking up the sauce.
* **Fried Plantains (Maduros):** The sweetness of fried plantains complements the savory flavors of the Lomo Saltado.
* **Aji Sauce:** Serve with a side of Aji Amarillo sauce or another Peruvian chili sauce for extra heat and flavor.
* **Salad:** A simple green salad can provide a refreshing contrast to the rich flavors of the dish.

## Nutritional Information (Approximate)

*Please note that the nutritional information is an estimate and can vary based on specific ingredients and portion sizes.*

* Calories: 600-800 per serving
* Protein: 40-50g
* Fat: 30-40g
* Carbohydrates: 50-60g

## Storage Instructions

* **Refrigerate:** Leftover Lomo Saltado can be stored in an airtight container in the refrigerator for up to 3 days.
* **Reheat:** Reheat the Lomo Saltado in a skillet over medium heat or in the microwave. Be aware that the potatoes may lose some of their crispiness upon reheating.
* **Freezing:** While it’s not ideal, you can freeze Lomo Saltado. The texture of the potatoes and vegetables may change upon thawing. Store in an airtight container for up to 2 months. Thaw in the refrigerator overnight before reheating.

## Why This Recipe Works

This Lomo Saltado recipe is meticulously crafted to deliver an authentic and unforgettable culinary experience. The magic lies in the harmonious balance of flavors and textures, achieved through a series of thoughtful steps and techniques. The use of high heat ensures that the beef and vegetables sear quickly, locking in their natural juices and creating a delightful caramelization. Marinating the beef infuses it with aromatic notes of garlic and ginger, while the Aji Amarillo paste imparts a unique Peruvian warmth. The double-frying of the potatoes guarantees a satisfying crunch, providing a textural contrast to the tender beef and slightly softened vegetables. The careful combination of soy sauce and red wine vinegar creates a savory and tangy sauce that ties all the elements together. Ultimately, this recipe works because it pays homage to the traditional methods of Peruvian Chifa cuisine, while also incorporating modern techniques to enhance the overall flavor and presentation.

## Final Thoughts

Lomo Saltado is more than just a recipe; it’s a culinary journey to Peru. This Peruvian steak stir-fry offers a symphony of flavors and textures that will tantalize your taste buds. With its simple ingredients and easy-to-follow instructions, you can create this restaurant-quality dish in the comfort of your own home. So, gather your ingredients, fire up your wok, and get ready to experience the magic of Lomo Saltado! Whether you’re a seasoned cook or a kitchen novice, this recipe is sure to impress.

Enjoy this delicious and authentic Lomo Saltado recipe! Buen provecho!