Peruvian Recipe - Lomo Saltado

Loma Saltado Recipes

Image via Lima Tambo122

One of the best know Peruvian dishes has to be Lomo Saltado. A dish that is made fresh ingredients, great flavor and texture.  Whenever I am in San Francisco, I will try to visit my favorite Peruvian Restaurant Fresca. They make a Lomo Saltado that is out of this world! Of course what does one do, if named restaurant is way too far to visit when a craving sets in - one learns to cook the dish of course!

Lomo Saltado is actually very easy to make and does only require a few ingredients. I found it tastes best when you buy the meat the same day you are planning to cook the dish, because you can be certain that the meat will be super tender.  

sea-salt Sagrada Rosa Peruvian Salt

 

LOMO SALTADO (PERUVIAN STIR FRY) INGREDIENTS

1 lb sirloin or tenderloin, cut into thin stripes ( I personally love to use Fillet Mignon for it's tenderness)

1 red onion, cut into strips

1 large tomato, cut into strips

1 large hot pepper, seeded and cut into strips

pinch of Sea salt and fresh ground pepper

 2 cloves garlic, chopped

1/4 cup dry red wine

2 tablespoon lime juice

1/4 cup chopped cilantro

1/2 tsp cumin

2 TBSP Worcester Sauce

2 cups of cooked white rice

French Fries ( I make mine home made)

rice-with-lomo-saltado

Directions for Lomo Saltado:

Place the cut meat in a bowl, and season it with salt, pepper, cumin, a little bit of olive oil, lime juice, and chopped garlic and Worcester sauce. Let marinate for preferably 20 minutes.

The trick to this dish is to use a very hot pan. Sauté meat over high heat for a few minutes until meat is no longer pink. Lower temperature to medium and add first the onion. Cook, stirring for 1 minute and then stir in the tomatoes and peppers. Cook until the onions are tender.

Add the red wine and the cilantro. Cook for one more minute. Serve with white rice and French Fries.

I don't speak Peruvian to tell you the ingredients list on this video, but it gives a good idea how to get some fancy action going in the kitchen. I use an electric Wok, for me it's more manageable and greatly reduces the risk of burning the house down. 

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