What is Lomo Saltado?

White rice is the base for lomo saltado.

Lomo saltado is a Peruvian dish consisting of sautéed strips of filet mignon, vegetables and potatoes. The dish clearly has Asian influences, with its strips of beef marinated first in soy sauce and other seasonings. The meat is then quickly fried with the vegetables, and the entire dish is served over white rice and topped with chips or fries.

Lomo saltado is often topped with parsley.

One of Peru’s most popular dishes, lomo saltado has also become popular around the world. There are many different variations of the recipe as it has been adapted for different countries and cultures. In Peru, sentiment is strong in favor of keeping the traditional dish, but this is not always possible in other countries due to the ingredients needed.

Lomo saltado includes fries.

Traditional ingredients for lomo saltado include beef tenderloin cut into strips, onion, fresh aji amarillo or Peruvian yellow pepper, tomatoes, fresh parsley, balsamic vinegar, soy sauce, white rice and potatoes. In several variations, the yellow chili pepper is omitted or replaced with green chili peppers. It’s not traditional, but it’s popular for Western palates when less spice is needed or yellow peppers aren’t available. A more Asian, and also non-traditional, version of lomo saltado requires omitting the tomatoes and parsley and replacing them with strips of green pepper and garlic.

To make lomo saltado the Peruvian way, cut about 0.9 kg of filet mignon into strips and marinate in vinegar and soy sauce for at least an hour. Sauté the strips of meat in vegetable oil with salt and pepper to taste. Garlic or cumin can also be added to taste for additional seasoning at this stage. Remove the meat from the skillet and add a large onion that has been cut into strips. Fry until translucent, adding additional oil if necessary.

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Then add three large tomatoes that have been cut into strips and an aji amarillo. Saute with onion until tomato is soft and add approximately ¼ cup (59 ml) of vinegar and a little soy sauce. Add the beef strips and a 16-ounce (454-gram) package of frozen French fries. Cover the pan and cook all the ingredients for approximately three minutes or until the meat is done. Fresh potatoes can also be used instead of frozen, if desired.

To serve the lomo saltado, season to taste with salt and pepper, drizzle with cooked white rice and top with chopped fresh parsley. In some recipes, potatoes are added as a topping instead of being cooked with the other ingredients. This is usually left to personal preference, and both methods are traditional.

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