Peruvian Lomo Saltado Recipe

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

Onions: Adds sweetness and texture to the dish.

Tomatoes: Provides a fresh and slightly tangy flavor.

Yellow chili pepper: Optional, but adds a mild heat and unique flavor.

Soy sauce: Adds a savory umami taste.

Red wine vinegar: Provides acidity to balance the flavors.

Cilantro: Chopped and used as a garnish for a fresh, herbal note.

Potatoes: Cut into fries and cooked until golden and crispy.

Salt and pepper: To taste, for seasoning.

Vegetable oil: Used for stir-frying the ingredients.

When stir-frying the beef, ensure the wok or skillet is extremely hot before adding the meat. This high heat will help to quickly sear the beef and lock in its juices, resulting in a more flavorful and tender dish.

• beef sirloin - Substitute with chicken breast: Chicken breast is a lean protein that can mimic the texture and absorb the flavors of the dish well.

• beef sirloin - Substitute with portobello mushrooms: For a vegetarian option, portobello mushrooms provide a meaty texture and rich flavor.

• onions - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor, which can complement the dish nicely.

• onions - Substitute with leeks: Leeks have a subtle onion flavor and can add a different texture to the dish.

• tomatoes - Substitute with red bell peppers: Red bell peppers provide a sweet and slightly tangy flavor, similar to tomatoes.

• tomatoes - Substitute with canned diced tomatoes: If fresh tomatoes are not available, canned diced tomatoes can be used for a similar taste and texture.

• yellow chili pepper - Substitute with jalapeño pepper: Jalapeño peppers offer a similar heat level and can be used if yellow chili peppers are not available.

• yellow chili pepper - Substitute with red chili pepper: Red chili peppers can provide a similar heat and add a vibrant color to the dish.

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

• soy sauce - Substitute with coconut aminos: Coconut aminos offer a slightly sweeter and less salty alternative to soy sauce.

• red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar provides a similar acidity and tanginess to the dish.

• red wine vinegar - Substitute with balsamic vinegar: Balsamic vinegar adds a slightly sweeter and richer flavor to the dish.

• cilantro - Substitute with parsley: Parsley offers a fresh and slightly peppery flavor, which can be a good alternative for those who do not like cilantro.

• cilantro - Substitute with basil: Basil provides a sweet and aromatic flavor that can complement the other ingredients well.

• potatoes - Substitute with sweet potatoes: Sweet potatoes offer a different flavor profile and a slightly sweeter taste.

• potatoes - Substitute with yucca: Yucca fries provide a starchy and slightly nutty flavor, similar to potatoes.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier alternative with a rich flavor that can enhance the dish.

• vegetable oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good substitute for vegetable oil.

• Allow the beef sirloin and vegetable mixture to cool completely before storing. This prevents condensation, which can make the dish soggy.
• Transfer the cooled Lomo Saltado into 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. This keeps the beef and vegetables fresh and flavorful.
• For longer storage, place the airtight container in the freezer. Lomo Saltado can be frozen for up to 2-3 months without significant loss of quality.
• When ready to reheat, thaw the frozen Lomo Saltado in the refrigerator overnight. This gradual thawing helps retain the texture of the beef and vegetables.
• Reheat the dish in a skillet over medium heat, stirring occasionally to ensure even heating. Add a splash of soy sauce or a bit of vegetable oil if the dish appears dry.
• 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 in short intervals, stirring in between to ensure even heating.
• Avoid reheating the fries directly with the rest of the dish if you prefer them crispy. Instead, reheat them separately in the oven or air fryer to restore their crunch.

• Stovetop Method:

  1. Heat a large 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, about 5-7 minutes.
  5. Make sure the beef is heated through and the fries regain some crispiness.
  6. Serve immediately.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover Lomo Saltado evenly on a baking sheet.
  3. Cover with aluminum foil to prevent drying out.
  4. Bake for about 15-20 minutes, or until heated through.
  5. Remove the foil for the last 5 minutes if you want to crisp up the fries.
  6. Serve hot.

• Microwave Method:

  1. Place the leftover Lomo Saltado in a microwave-safe dish.
  2. Cover with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Microwave on high for 2-3 minutes, stirring halfway through.
  4. Check if the beef and vegetables are heated through.
  5. If needed, continue microwaving in 30-second intervals until hot.
  6. Serve immediately.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover Lomo Saltado in the air fryer basket in a single layer.
  3. Air fry for 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check if the beef and fries are heated through and crispy.
  5. Serve immediately.

• Deep fryer: Used to cook the fries until they are golden and crispy.

• Oven: An alternative to the deep fryer for cooking the fries.

• Wok: Ideal for stir-frying the beef, onions, tomatoes, and chili pepper due to its high heat capacity and large surface area.

• Large skillet: Another option for stir-frying if a wok is not available.

• Knife: Essential for slicing the beef, onions, tomatoes, and chili pepper.

• Cutting board: Provides a safe surface for slicing ingredients.

• Tongs: Useful for handling the beef strips and tossing the fries in the wok.

• Spatula: Helps in stirring and combining ingredients in the wok.

• Mixing bowl: Used to hold the beef after it has been browned and set aside.

• Measuring spoons: Necessary for measuring the soy sauce and red wine vinegar.

• Serving dish: For presenting the finished Lomo Saltado.

• Paper towels: To drain excess oil from the fries after frying.

Use pre-cut fries: Save time by using frozen fries instead of cutting potatoes yourself.

Prep ingredients ahead: Slice the beef, onions, tomatoes, and chili pepper in advance and store them in the fridge.

Quick marinade: Marinate the beef with soy sauce and red wine vinegar for 15 minutes while prepping other ingredients.

High heat cooking: Use high heat to stir-fry the beef and vegetables quickly, reducing cooking time.

One-pan method: Cook everything in one wok or skillet to minimize cleanup.