Lomo Saltado Perus Sizzling Stirfry
Recipe Introduction: Craving a Peruvian Fiesta?
Ever had that craving for something totally different? Well, get ready! This peruvian lomo saltado recipe is about to rock your world.
It’s a quick peruvian stir fry recipe that's packed with flavor. Honestly, it’s one of those dishes you'll be making again and again.
What's the Deal with Lomo Saltado?
Lomo Saltado hails from Peru, a beautiful country. It’s a delicious fusion of Chinese stir fry techniques with Peruvian ingredients. Think tender beef, vibrant veggies, and a sauce that'll make you want to lick the plate.
This easy lomo saltado recipe is surprisingly simple. It only takes about 40 minutes (plus some marinating time). This authentic lomo saltado recipe makes enough for about 4 hungry folks.
Why You'll Love This Recipe
One of the best things about Lomo Saltado is that it's a complete meal. You've got your protein, your veggies, and your carbs, all in one pan.
Imagine serving it with a side of lomo saltado with fries at your next gathering. Or, spice it up with some lomo saltado variations , like adding mushrooms or more chilli! It’s a guaranteed crowd pleaser.
It's so good that you'll want to search for other peruvian food recipes after trying it.
Ready to dive into the lomo saltado ingredients ? Let’s get cooking!
Let's Get This Show on the Road: Ingredients & Equipment for Lomo Saltado
Alright, mate! So, you wanna whip up a peruvian lomo saltado recipe ? Good on ya! Let’s gather everything you need.
I swear, this peruvian stir fry recipe is easier than finding a decent cuppa in London. Let's make sure you got the right gear.
Main Ingredients for Lomo Saltado Bliss
Here’s what you need to make this authentic lomo saltado recipe sing. Honestly, using quality ingredients makes all the difference.
- Beef: 1 lb (450g) sirloin or tenderloin. Look for well marbled beef, that is where the flavour is.
- Soy Sauce: 2 tablespoons . Kikkoman is always a solid choice.
- Red Wine Vinegar: 1 tablespoon . Don’t skimp!
- Aji Amarillo Paste: 1 tablespoon (or pinch of cayenne). If you can find it, grab it!
- Cumin: 1 teaspoon . Freshly ground is best, innit?
- Garlic Powder: 1 teaspoon . It adds a nice kick.
- Black Pepper: 1/2 teaspoon . Season like you mean it.
- Vegetable Oil: 2 tablespoons . Nothing fancy here.
- Red Onion: 1 large . Adds a nice sweetness.
- Bell Peppers: 1 red and 1 yellow . For colour and flavour, obviously.
- Tomatoes: 2 ripe . Essential for that lomo saltado sauce recipe .
- Garlic: 2 cloves . Freshly minced, always.
- Ginger: 1 inch (2.5cm) piece. Grated finely.
- Beef Broth: 1/4 cup . Chicken broth works too.
- Oyster Sauce: 1 tablespoon (optional). This is my secret for the best lomo saltado recipe , so good.
- Cilantro: 1 tablespoon . Freshly chopped, to garnish.
- White Rice: Cooked and ready to serve.
- French Fries: store-bought or homemade. Absolutely necessary for lomo saltado with fries !
Seasoning Notes: The Secret Sauce
Seriously, the seasoning is what makes this easy lomo saltado recipe pop. We’re talking umami heaven.
- Essential Spice Combo: Cumin, garlic powder, and black pepper are non-negotiable.
- Flavour Enhancers: Aji amarillo paste brings the heat. Oyster sauce adds that something .
- Quick Sub: No Aji Amarillo? Pinch of cayenne will do.
Equipment Needed: Keep It Simple
You don’t need a fancy kitchen to nail this peruvian food recipe . Just the basics.
- Large Bowl: For marinating.
- Wok or Skillet: Essential for stir frying.
- Cutting Board & Knives: To chop those veggies.
- Measuring Spoons & Cups: Gotta be precise, love.
You know, I once tried to make lomo saltado variations using only a camping stove. It was…interesting. Let’s just say, stick to a proper kitchen for the best results on how to make lomo saltado .
Cooking Method for the Best Peruvian Lomo Saltado Recipe EVER!
Alright, so you're ready to tackle this peruvian lomo saltado recipe ? Ace! This section breaks down the actual cooking part, because, let’s be honest, that's where the magic happens! Forget boring cookbooks.
I'm sharing my secrets, learned from many lomo saltado attempts, some disastrous, some divine.
Prep Steps: The Mise en Place is Key, Mate!
First, you gotta get your ducks in a row. Mise en place isn't just fancy chef talk. It means having everything prepped and ready.
Chop those veggies: red onion into wedges, bell peppers into strips, and tomatoes into wedges. Mince that garlic and ginger.
Got it? Good. It saves you from scrambling later. Time is of the essence!
Safety Reminders: Don't chop your fingers off! Keep your knives sharp. A sharp knife is a safe knife. Seriously. And watch that hot oil, yeah?
step-by-step Stir Fry Sensation
- Marinate: Combine the beef with marinade ingredients. Mix well. Marinate for at least 15 minutes . Longer is better.
- Veggie Prep: Chop onions, peppers, and tomatoes while the beef marinates. Time saver!
- Sear the Beef: Heat oil over high heat in a wok. Sear the beef till browned, still pink inside. Remove the beef.
- Stir Fry Veggies: Add more oil, then stir fry onions and peppers till tender crisp. Add garlic and ginger, cook til fragrant.
- Sauce Time: Add tomatoes, broth, soy sauce, oyster sauce, and vinegar. Simmer til slightly thickened.
- Combine and Serve: Return the beef to the wok. Toss to coat. Stir in cilantro. Serve over rice and fries.
Pro Tips for Lomo Saltado Greatness
- High Heat is King: Honestly, high heat is non-negotiable . It's how you get that fantastic sear on the beef and keep your veggies from getting soggy. I mean, who likes soggy veggies?
- Don't Overcrowd: If your wok is looking crowded, cook the beef in batches. Overcrowding lowers the temperature, and your beef steams, not sears. Bleurgh!
- Fries are Non-Negotiable: Some people might think it's weird, but lomo saltado with fries is the real deal. They soak up all that delicious sauce. Trust me on this one.
This peruvian stir fry recipe isn't just food; it's an experience. This easy lomo saltado recipe will become a household staple, maybe even a new tradition.
Now, go on, get cooking! You've got this, chef! This authentic lomo saltado recipe and best lomo saltado recipe is now at your fingertips.
You will create the perfect lomo saltado sauce recipe . Your quest on how to make lomo saltado ends here, and you can even explore lomo saltado variations once you have mastered the basics.
And yes, it's one of the most well-known peruvian food recipes .
Recipe Notes for Your Best Lomo Saltado Yet
Alright, you're ready to make some peruvian lomo saltado recipe . Here are a few extra nuggets of wisdom I've picked up along the way.
They’ll help you nail that authentic lomo saltado recipe ! Honestly, little things can make a huge difference. So, let's dive in, shall we?
Serving Suggestions: Level Up Your Plate
Okay, so you've got your peruvian stir fry recipe cooked to perfection. Now, how do you make it look amazing ? First, pile that glorious lomo saltado high on a plate.
Think food porn, baby! Garnish with extra cilantro for a pop of fresh colour.
Next, consider your sides! I like to add a small bowl of aji amarillo sauce . Seriously, it's like sunshine in a bowl! And if you're feeling fancy, why not crack open an Inca Kola? This bright yellow Peruvian soda tastes like bubblegum and it's oddly addictive.
You know? A simple green salad with a light vinaigrette also cuts through the richness beautifully.
Storage Tips: Keeping it Fresh
Right, leftovers! If you’re lucky enough to have any of this easy lomo saltado recipe left, here’s what to do.
For refrigeration, store the lomo saltado in an airtight container. It'll keep for about 3 days. For reheating, a quick zap in the microwave works fine.
But for the best results, reheat it in a skillet over medium heat until warmed through.
I don’t normally freeze this peruvian food recipes , but if you must, make sure to let it cool completely first.
Then, freeze it in a freezer safe container. Be aware that the texture of the potatoes and tomatoes might change a bit.
Variations: Making it Your Own
Want to mix things up? Of course, you do! First, for a dietary adaptation, try a vegetarian lomo saltado variations using mushrooms or tofu instead of beef. It’s surprisingly delicious.
Also, feel free to play with the ingredients based on the season. If tomatoes are out of season, use high-quality canned ones.
In summer, basil works instead of cilantro. Just have fun and make it your own, alright?
Nutrition Basics: Guilt Free Indulgence
Let's get real this lomo saltado with fries isn't exactly health food. But hey, everything in moderation, right? Each serving is about 550 calories, with a good chunk of protein.
The lomo saltado ingredients give you some good vitamins and minerals. This recipe contains bell peppers, tomatoes, and onions, delivering a range of antioxidants. It’s all about balance, my friend.
Alright, so there you have it! With these tips, you're well on your way to creating the best lomo saltado recipe ever! Don't be afraid to experiment with lomo saltado sauce recipe .
Remember, cooking should be fun and rewarding. Now go forth and make some magic happen. You got this!.
Frequently Asked Questions
What's the best cut of beef to use for this Peruvian Lomo Saltado recipe?
Sirloin or tenderloin is ideal for Lomo Saltado. They're both tender cuts that cook quickly, which is perfect for stir frying. If you're on a budget, sirloin works great, but splurge on tenderloin if you want that melt-in-your mouth texture.
Just remember to cut the beef into thin strips against the grain for maximum tenderness.
Can I make Peruvian Lomo Saltado ahead of time?
While Lomo Saltado is best served fresh, you can definitely prep ahead! Marinate the beef and chop the vegetables in advance to save time. However, I wouldn't recommend cooking the entire dish ahead of time, as the fries will get soggy and the sauce might lose its vibrancy.
Instead, cook the beef and vegetables separately, and combine them with the sauce just before serving for the best results.
What can I use instead of Aji Amarillo paste? I can't find it anywhere!
Aji Amarillo paste gives Lomo Saltado its signature flavor, but don't worry if you can't find it. A good substitute is a pinch of cayenne pepper combined with a tablespoon of sweet bell pepper paste. This will mimic the color and give a similar level of heat.
You could also try using a small amount of another mild chili paste, like gochujang, but be mindful of the flavor profile.
How do I prevent my Lomo Saltado from getting soggy?
Soggy Lomo Saltado is a no-no! The key is high heat and not overcrowding the pan. Make sure your wok or skillet is screaming hot before adding the beef and vegetables. Cook the beef in batches if necessary to avoid steaming it. Also, add the tomatoes last and only cook them briefly, as they release a lot of moisture.
And of course, serve immediately after cooking so those fries stay nice and crispy!
Is there a vegetarian version of this Peruvian Lomo Saltado recipe?
Absolutely! To make a vegetarian Lomo Saltado, simply swap the beef for mushrooms or tofu. Portobello mushrooms are a great choice because of their meaty texture and flavor. Just marinate them in the same marinade as the beef to give them a boost of flavor. Firm tofu, pressed to remove excess water, also works well.
You can also add some other vegetables like zucchini or broccoli.
How should I store leftover Lomo Saltado, and how long will it last?
Store any leftover Lomo Saltado in an airtight container in the refrigerator. It will generally last for 3-4 days. Keep in mind the fries will soften, so it's best to add fresh fries when reheating.
When reheating, you can use a microwave or skillet over medium heat, adding a splash of broth if needed to loosen the sauce.
Lomo Saltado Perus Sizzling Stirfry
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 550 |
|---|---|
| Fat | 25g |
| Fiber | 4g |
