Peruvian Lomo Saltado Recipe

Beef sirloin: Sliced into strips, this cut of beef is tender and perfect for stir-frying.

Soy sauce: Adds a salty, umami flavor to the marinade and sauce.

Vinegar: Provides acidity to balance the flavors in the dish.

Garlic cloves: Minced to infuse the beef with a robust, aromatic flavor.

Red onion: Sliced and stir-fried to add sweetness and texture.

Tomatoes: Sliced and cooked to add juiciness and a slight tang.

Yellow chili pepper: Adds heat and a distinct flavor; can be substituted with aji amarillo.

Cilantro: Chopped and used as a fresh, herbaceous garnish.

Potatoes: Cut into fries and served alongside the dish for a crispy contrast.

Salt and pepper: Used to season the dish to taste.

Vegetable oil: Used for stir-frying the beef and vegetables.

When preparing beef sirloin for Lomo Saltado, ensure the strips are cut evenly to promote uniform cooking. Marinating the beef with soy sauce, vinegar, and minced garlic not only tenderizes the meat but also infuses it with deep flavors. Use a wok over high heat to achieve a quick sear, which locks in the juices and enhances the beef's natural taste. When stir-frying the onions, tomatoes, and chili pepper, make sure they are cooked until just tender to maintain a slight crunch, adding texture to the dish. Finally, adding chopped cilantro at the end provides a fresh, aromatic finish that complements the savory elements.

• beef sirloin - Substitute with chicken breast: Chicken breast is a lean protein that can absorb the flavors well and provides a similar texture when sliced into strips.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor profile.

• vinegar - Substitute with lime juice: Lime juice provides a similar acidity and a fresh, tangy flavor that complements the dish.

• garlic cloves - Substitute with garlic powder: Garlic powder can be used in a pinch, though it lacks the fresh, pungent flavor of minced garlic.

• red onion - Substitute with yellow onion: Yellow onions have a slightly milder flavor but can still provide the necessary sweetness and texture.

• tomatoes - Substitute with canned diced tomatoes: Canned diced tomatoes can be used if fresh tomatoes are not available, though they may add more liquid to the dish.

• yellow chili pepper - Substitute with jalapeño pepper: Jalapeño peppers offer a similar heat level and can be used as a substitute for yellow chili peppers.

• cilantro - Substitute with parsley: Parsley can provide a fresh, herbaceous note similar to cilantro, though it lacks the distinctive flavor.

• potatoes - Substitute with sweet potatoes: Sweet potatoes can be cut into fries and offer a different but complementary flavor profile with a hint of sweetness.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute and may offer a slightly different mineral taste.

• pepper - Substitute with white pepper: White pepper can be used to provide a similar heat and flavor, though it has a slightly different taste profile.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier alternative that can be used for frying and adds a subtle flavor to the dish.

• Allow the beef sirloin and vegetables to cool completely before storing. This prevents condensation, which can make the dish soggy.
• Transfer the cooled lomo saltado to an airtight container. Ensure the container is sealed tightly to maintain freshness.
• Store the container in the refrigerator if you plan to consume the dish within 3-4 days. The flavors will meld together beautifully, making it even more delicious.
• For longer storage, place the airtight container in the freezer. Lomo saltado can be frozen for up to 2 months without losing its vibrant flavors.
• When ready to reheat, thaw the lomo saltado in the refrigerator overnight if frozen. This gradual thawing helps retain the texture of the beef and vegetables.
• Reheat the dish in a skillet over medium heat. Add a splash of vegetable oil to revive the stir-fried texture. Stir occasionally to ensure even heating.
• Alternatively, you can reheat in the microwave. Place the lomo saltado in a microwave-safe dish, cover with a microwave-safe lid or wrap, and heat on medium power in 1-minute intervals, stirring in between, until heated through.
• Serve the reheated lomo saltado with freshly made french fries and rice to recreate the original dining experience.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil to the skillet.
  3. Once the oil is hot, add the leftover lomo saltado.
  4. Stir occasionally to ensure even heating, cooking for about 5-7 minutes until thoroughly warmed.
  5. Add a splash of soy sauce or beef broth if it looks dry.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the lomo saltado in an oven-safe dish and cover it with aluminum foil.
  3. Heat in the oven for about 15-20 minutes, or until the dish is heated through.
  4. Stir halfway through to ensure even heating.

• Microwave Method:

  1. Place the lomo saltado in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap with a small vent.
  3. Microwave on medium power for 2-3 minutes.
  4. Stir the dish and then microwave for an additional 2-3 minutes, or until heated through.
  5. Let it sit for a minute before serving.

• Steaming Method:

  1. Set up a steamer basket over a pot of boiling water.
  2. Place the lomo saltado in the steamer basket.
  3. Cover and steam for about 5-7 minutes, or until heated through.
  4. This method helps retain moisture and keeps the beef tender.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the lomo saltado in the air fryer basket in a single layer.
  3. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. This method can help to re-crisp the french fries if included.

• Wok: A large, round-bottomed cooking vessel ideal for high-heat stir-frying, allowing for quick and even cooking of the beef and vegetables.

• Knife: Essential for slicing the beef sirloin, red onion, tomatoes, and yellow chili pepper into strips.

• Cutting board: Provides a stable surface for chopping and slicing ingredients safely.

• Mixing bowl: Used to marinate the beef strips with soy sauce, vinegar, and minced garlic.

• Spatula: Handy for stirring and mixing the ingredients in the wok without damaging the surface.

• Measuring spoons: Ensures accurate measurement of soy sauce, vinegar, and vegetable oil.

• Garlic press: Convenient for mincing garlic cloves quickly and efficiently.

• Frying pan: Used for frying the potatoes into crispy fries.

• Tongs: Useful for handling the beef strips and vegetables while stir-frying.

• Serving dish: For presenting the finished Lomo Saltado with fries and rice on the side.

• Paper towels: To drain excess oil from the fried potatoes.

Marinate in advance: Prepare the beef marinade the night before to save time on busy days.

Pre-cut vegetables: Slice the onions, tomatoes, and chili pepper ahead of time and store them in the fridge.

Use frozen fries: Opt for pre-cut frozen potatoes to skip the peeling and cutting process.

Cook rice in a rice cooker: Set up your rice in a rice cooker to free up your hands for other tasks.

Batch cooking: Double the recipe and freeze half for a quick meal later.