Lomo Saltado Recipe

By C.J. Schexnayder

Lomo saltado is a staple of Peruvian cuisine, which typically has an exotic flair with ingredients that hail from the highlands of the Andean nation. Yet, in reality, most dishes prepared by Peruvians are practical in nature.

Any restaurant in the capital of Lima serving a lunch special will feature lomo saltado, a relatively simple and inexpensive dish that owes its origins to the country’s 19th century Chinese immigrants.

It’s essentially a simple beef stir fry served over French fries and rice, but it also boasts the hallmarks of Peruvian Creole cooking, potatoes, and red onion. Those humble origins haven’t kept the dish from becoming a staple at high-end restaurants. It’s a highlight on the menu of the best Peruvian eateries in the United States; including La Mar in San Francisco, owned by Peru’s leading chef, Gaston Acurio.

The most distinctive Peruvian touch about lomo saltado is the inclusion of aji amarillo, a yellow pepper that is ubiquitous in the country’s cuisine. Though not particularly hot, it has a distinctive flavor. The dish can be prepared without the pepper, but you can often find aji amarillo paste at Latin food stores.

Peruvian Lomo Saltado Recipe

Serves 4

Ingredients

4 cups cooked long grain white rice

2 pounds large yellow potatoes, peeled and cut into sticks

Oil for stir frying and pan frying

1 1/2 pounds beef steak, cut into strips about 2 inches long and ¼-inch thick

1 clove minced garlic

2 teaspoon finely chopped green pepper

3 aji Amarillo (Peruvian yellow chile´) peppers, sliced fine (or 1 tbs aji amarillo paste)

1 red onion, sliced

¼ cup balsamic vinegar

2 tomatoes, thinly sliced

¼ cup soy sauce

1 teaspoon ground cumin

Salt and freshly ground pepper

¼ cup freshly chopped cilantro

Directions

1. Cook white rice. Set aside.
2. In a deep skillet, fry potato slices until just slightly golden. Remove with a slotted spoon, drain on paper towel and season with salt to taste.
3. In a large sauté pan or wok over a medium flame, heat a tablespoon of oil. Add the beef strips and brown completely. Remove and set aside.
4. Add another tablespoon of oil and heat over a high flame until smoking. Add garlic, green pepper and aji amarillo. Cook until fragrant, about a minute. Add onion and balsamic vinegar and cook while stirring, about a minute.
5. Add tomatoes, soy sauce and cumin with salt and freshly ground pepper. Cook for one minute. Add the browned beef and cook while mixing all the ingredients for a minute or so longer.
6. On a plate, serve a generous portion of the cooked white rice, top with a portion of the fried potatoes then top with the stir-fry mixture. Garnish with freshly chopped cilantro and serve immediately.