Peruvian Lomo Saltado Recipe
Lomo saltado is a popular dish in South America that originated in Peru. It’s simple comfort food consisting of sliced steak, vegetables, rice, and… fries. The addition of french fries in this dish makes it seem fun and extravagant to someone used to an American diet where fries are a treat normally served on the side of a meal. Here, everything is tossed together with a savory sauce and served over rice.
My dad started making lomo saltado at our house years ago and it became an instant favorite. We’re not Peruvian and, at that time, no one in our family had even been to Peru. Now, my husband and I are traveling South America and the dish has appeared on almost every menu in Peru and Chile. When we finally got an apartment with a decent kitchen, it was the first dish that I made.
Peruvian cuisine is an incredible and interesting mix of Spanish, Asian, and Incan cultures due to its coastal position. The Asian influence can be seen in this dish with the soy-based sauce and rice. It’s a cuisine that is difficult to pin down, which makes it exciting to cook and (especially) to eat.
Lomo saltado is simple and delicious. It also makes for great leftovers, just store the fries separately so that they don’t become too soggy. Enjoy!
LOMO SALTADO RECIPE
2 cups cooked white or brown rice
1 lb sirloin steak, cut into thin slices
3 tablespoons vegetable oil
1 red onion, cut into medium-sized wedges
3 plum tomatoes, cut into medium-sized wedges
2 tablespoons soy sauce
3 tablespoons red wine vinegar
1/3 cup beef stock
2 teaspoons ground cumin
1/2 cup fresh cilantro, chopped
2 green onions, thinly sliced
2 cups french fries, from frozen or made fresh
Green Aji Sauce Ingredients:
This sauce is optional, but it’s fresh and herbaceous with just a hint of spice. It’s a great complement to Lomo Saltado.
1/2 head of iceberg lettuce, washed and roughly chopped or torn
1 jalapeno, can be de-seeded for less spice
1/2 cup mayonnaise
Juice from 1/4 of a lemon
1/2 bunch of cilantro leaves
1/4 teaspoon salt
1. To make the green aji sauce: Combine all ingredients in a blender or food processor and run until completely smooth. This should be done at least one hour ahead of time and the sauce can be left in the refrigerator while you prepare the rest of the meal.
2. If you are making your french fries from scratch, first peel and cut russet potatoes and allow them to soak for a least a couple of hours. Once they have been drained and dried, you can fry them on the stovetop in a deep, heavy-bottomed pot with plenty of oil.
If you are using frozen fries, then simply follow the instructions on the bag. [I always use frozen fries when I make lomo saltado.]
3. Season the sliced sirloin steak with salt and pepper.
4. Combine the soy sauce, red wine vinegar, beef stock, and cumin in a bowl together and set aside.
5. Place a pan over high heat and add the vegetable oil.
6. Once the oil is very hot, quickly brown the meat for 2 minutes on each side. This can be done in shifts to prevent crowding the pan.
7. Stir in the red onion wedges, breaking them up and allowing them to cook and soften for 2 to 3 minutes.
8. Add the tomatoes and cook for another minute.
9. Carefully pour in the soy sauce mixture and cook for 1 to 2 minutes to thicken slightly.
10. Taste and add salt and/or pepper as needed.
11. To serve, put a portion of rice on each plate and top it with a generous handful (or 2, no judgment) of fries. The beef and vegetable mixture goes over the fries and the green aji sauce can be served over the dish or beside it. Sprinkle green onion on the top and serve hot and fresh.
Note: If you have leftovers, store each component in a separate container, if possible.
Adapted from Dinner Then Dessert