‚Lomo Saltado‘ is another national dish from Peru. It doesn’t look so spectacular actually, but tastes define if made perfectly. ‚Lomo‘ means ‚filet‘ and ‚Saltado‘ stands for ‚stir fry‘. It is the perfectly cooked meat and juice that makes this dish so delicious. We had the best of it in the restaurant ‚La Cusqueñita‘ in Cusco. Here is a recipe that our cooking school gave us.
Lomo Saltado
Print recipe
| Serves | 4 |
| Prep time | 30 minutes |
| Cook time | 30 minutes |
| Total time | 1 hour |
| Meal type | Main Dish |
| Misc | Serve Hot |
Ingredients
- 1lb beef (tenderloin if possible) (sliced ⅛ to ¼ inch not thin strips ( thin will be dry))
- 2 red onions (peeled and sliced into thick stripes)
- 2 tomatoes (sliced in thick stripes)
- 1 or 2 yellow chili pepper (Peruvian aji amarillo) (cuin thin stripes)
- garlic paste
- Soy sauce
- vinegar
- beef broth
- 3 tablespoons chopped fresh parsley
- Salt
- pepper
- cumin
- dried oregano
- 1/2 cup pisco or brandy
- 1 pack french fries
Directions
| Step 1 | Prepare French Fries and set them aside. |
| Step 2 | In a bowl marinate the meat with salt, pepper and little cumin. Add the soy sauce. Set aside for 5 minutes. |
| Step 3 | Heat 2 tabelspoons of oil in a frying pan (medium-high heat). Add a spoonful of garlic. Cook for 1 minute. Add a portion of meat (we will cook per portion). |
| Step 4 | Fry meat until juices begin to release. Continuosly move the pan(Sautee technique). |
| Step 5 | Add a portion of onions until they are halfway transparent. Stir in the tomatoes and the yellow pepper. Cook until the tomatoes soften. Pour in a spoonful of soy sauce and ½ ounce of brandy. |
| Step 6 | Cover and cook until beef is done. If preparation is too dry add 1 spoonful of vinegar or 2 spoons of beef broth. Season to taste with salt , pepper and cumin. Sprinkle with chopped parsley to serve. |
| Step 7 | Repeat process for each other portion. Serve with white rice or quinoa. Put the French Fries next to the meat (you can also mix them with the meat while finishing cooking it). |