Peru is known the world over for its culture, its people, and now, for its delicious food. There are some many incredible Peruvian dishes that you would need at least 2 or 3 more hands to count them. Let’s talk about one of the classics and how to make it: the Peruvian Lomo Saltado recipe. Records of this typical dish date back to the late nineteenth century, back then it had a few different names, lomito de vaca, lomito saltado or lomito de chorrillana. Nowadays it’s a very popular dish all over the country, particularly during lunch time.
So, what is this dish exactly? As with many Peruvian dishes, it was influence by a large variety of cultures and its current recipe is a mixture of Peruvian and Chinese cuisine. However, there are many different types of Lomo Saltado as some ingredients have been replaced by others based on differing tastes. You can pair it with many different condiments without it losing its essence. This dish, like many others, is creole, and is emblematic of Peru.
This hearty hybrid stir-fry is a blend of beef, tomatoes, peppers, and onions in a pan with soy sauce and fried potatoes and is usually served over white rice. Sounds simple enough, let’s look at a quick recipe:
1 lb. sirloin steak cut in thin slices, 2 garlic cloves (minced), salt and pepper to taste, 3 tablespoons vegetable oil, 1 small red onion cut in thick slices, 2 plum tomatoes cut in thick slices, 1 seeded and ribbed “aji amarillo (yellow hot pepper)” chili pepper cut in thin slices, 2 tablespoons soy sauce, 3 tablespoons red wine vinegar 1/3 cup beef stock 1/2 -cup fresh cilantro (coarsely chopped), 2 cups French fries, fluffy white rice, as a side dish.
Let’s go step by step:
Step 1: Season the beef with garlic, salt and pepper.
Step 2: Put a wok or a pan over very high heat. Stir in oil and cook the meat, a few slices at a time (so they do not steam and the meat browns). Cook each batch 2 minutes.
Step 3: Stir in the onion, tomato, chili pepper, and stir for about 2 to 3 minutes. Make sure to cook the tomatoes and onions well, do not let them get soft or mushy. Stir in soy sauce and vinegar on sides of wok or pan and proceed to mix everything. After that add some beef broth and cook for about a minute and a half. Taste and season as necessary.
Step 4: Turn off the heat, add chopped cilantro and serve at once with French fries and white rice. It should be eaten on the spot.
How was that? Didn’t take you too long, right? Be sure to try it out and taste for yourself. If you want to know anything more about Peru, Cusco and Machu Picchu Travel or its Cuisine, check out the rest of our blog posts at Peru Travel Blog and be sure to follow us on Facebook and Instagram for our special packages.