Lomo saltado is a Peruvian beef stir fry that mixes Latin and Chinese language components for one scrumptious dinner! This lightened up model is filled with taste, with tender sirloin and veggies served alongside crispy baked fries.
What Is Lomo Saltado?
Lomo saltado is one in all Peruās most emblematic dishes, made with strips of sirloin seasoned with cumin, stir fried with tomatoes, pink onion, soy sauce, cilantro, and completed with French fries. What a mix proper? Belief me, it really works! My lighter model I bake the french fries as a substitute, which cuts again on the fats fairly a bit and tastes simply nearly as good, in my view! In Peru, additionally they serve this stir fry dish with rice, however I personally discover it filling with simply the potatoes and a slice of avocado on the facet.
Why You Have to Attempt Lomo Saltado (And Why Youāll Love It!)
I took the basic lomo saltado formulation lightened it up a bitāwith out shedding any of its superb taste. I shared this June 24, 2014 however I assumed it will be a good suggestion to re-post this! Right hereās what makes this dish so particular.
- A basic mixture. Whereas lomo saltado may be new to you, one of many causes I find it irresistible is that itās a well-known, consolation meals mixture so many people grew up on: meat and potatoes!
- Chinese language meals, Peruvian model. Chinese language delicacies in Peru, recognized to as Chifa, is embedded within the Peruvian tradition the place youāll discover a fantastic fusion of flavors, colours, textures using Chinese language and Peruvian components.
- No deep frying. Slightly than frying my potatoes, I bake my fries within the oven till golden and crisp, then season them with salt, pepper and garlic powderāSO good! Youāll need to make these with every part. (These Garlic Parmesan Fries are one other Skinnytaste favourite.)
What Youāll Want
Under youāll discover the components for my lightened up lomo saltado. Scroll right down to the recipe card beneath forĀ actual measurements.
For the Baked Fries:
- Canola cooking spray ā Or your most popular cooking spray.
- Potato ā I take advantage of russet or Yukon gold.
- Olive oil ā That is what crisps up the fries.
- Seasonings ā Garlic powder, kosher salt and black pepper.
For the Beef:
- Lean sirloin ā Minimize this into skinny strips.
- Seasonings ā Kosher salt, cumin, and black pepper.
- Olive oil ā For cooking the stir fry.
- Pink onion ā Slice the onion into thick strips.
- Yellow bell pepper and jalapeƱo ā In Peru they use a yellow pepper referred to as aji amarillo, nevertheless itās not generally discovered right here within the states. So I subbed it with a jalapeƱo and added mini yellow peppers of their place.
- Garlic ā Contemporary garlic provides plenty of taste.
- Tomato ā Slice this into wedges.
- Low-sodium soy sauce ā Use tamari for gluten-free and coconut aminos for whole30.
- Apple cider vinegar ā This provides a pleasant pop of vivid taste.
- Cilantro ā For garnish. If you happen to donāt like cilantro, you’ll be able to go away it out or swap in parsley.
Easy methods to Make Lomo Saltado
Whereas the fries prepare dinner, get all of the components prepared for the stir fry. Stir fries transfer quick, so itās essential to begin with every part prepared! See the recipe card beneathĀ for printable directions.
- Put together. Preheat your oven to 400Ā°F and evenly coat a baking sheet with cooking spray.
- Season the potatoes. Minimize the potato into fries, toss the fries with the oil, and add the seasonings. Unfold into a fair layer on a baking sheet.
- Bake. Place the baking sheet within the oven and bake for about 25 minutes, till the fries are crisp and golden.
- Season the meat. Toss the meat with salt, pepper, and cumin.
- Make the stir fry. Add the oil to a sizzling wok over excessive warmth. Cook dinner the steak for two minutes, till browned, then add the onions, bell pepper, jalapeƱo, and garlic. Cook dinner for two minutes, then add the tomato, soy sauce, and vinegar and prepare dinner 1 minute extra. Season with salt to style and garnish with cilantro.Ā
- Serve. Plate the lomo saltado with the fries and serve.
Suggestions and Variations
Listed below are some extra ideas for making lomo saltado.
- Ensure that the veggies and fries are uniform in measurement. When you’ve got some items which can be thicker and a few which can be thinner, they receivedāt all end cooking on the identical time.
- Donāt overcook the veggies. The greens in lomo saltado ought to be tender-crisp to offer a pleasant distinction to the meat. Cook dinner them rapidly at excessive warmth for the most effective outcomes. Ā
- Attempt aji amarillo paste. If you happen toāre capable of finding aji amarillo paste at your native grocery retailer or on-line, you should use a small quantity rather than the jalapeƱo for a extra genuine taste. Ā
Correct Storage
- Fridge: Retailer leftover lomo saltado in an hermetic container, with the stir fry on one facet and the fries on the opposite. (Or simply use two containers and put the fries in a single and the stir fry in one other.) Refrigerate for as much as 3 days.
- Freezer: Though I feel that is finest eaten the day you make it, you’ll be able to freeze this dish by storing it in an hermetic container or freezer-safe bag. It is going to maintain for as much as 3 months. Thaw within the fridge earlier than reheating.
- To reheat: Warmth leftover lomo saltado stir fry in a pan over medium warmth till warmed by means of and heat up the fries in a 400ĀŗF oven. You may as well reheat this dish within the microwave, however the fries receivedāt be as crispy.
Extra Latin Recipes You Will Love
For extra dinner concepts, try these 5 Latin recipes to encourage your subsequent meal!
Yield: 2 servings
Serving Dimension: 1 /2 of the recipe
For the Beef:
- 1/2 lb lean sirloin, lower into small, skinny strips
- kosher salt, to style
- 1/4 tsp cumin
- black pepper, to style
- 1 teaspoon olive oil
- 1 medium pink onion, sliced into thick strips
- 2 mini yellow bell peppers or 1 massive
- 1 massive jalapeno, ribbed and seeded, chopped
- 2 cloves garlic, crushed
- 1 medium tomato, sliced into wedges
- 1 1/2 tbsp low sodium soy sauce, use tamari for gluten free and coconut aminos for whole30
- 1 tbsp apple cider vinegar
- 1/4 cup chopped cilantro
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Preheat the oven to 400Ā°F.
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Flippantly coat a baking sheet with cooking spray.
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Minimize the potato lengthwise into 1/3-inch thick slices; lower every slice into 1/3-inch fries. Place on the baking sheet and toss with oil to evenly coat. Season with garlic powder, salt and pepper. Place on a single layer onto the greased baking sheet.
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Bake uncovered on the decrease third of the oven for about 25 minutes or till tender crisp and golden.
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In the meantime, season meat with salt, pepper and cumin.
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Warmth a big wok over excessive warmth. When sizzling add the oil and the steak, prepare dinner about 2 minutes, till browned on each side. Add the onions, bell pepper, jalapeno and garlic and prepare dinner 2 minutes.Ā Add the tomato, soy sauce and vinegar and prepare dinner 1 extra minute. Season with extra salt as wanted, take away from warmth and end with cilantro.
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Serve instantly with french fries and divide evenly between 2 plates.
Final Step:
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Serving: 1 /2 of the recipe, Energy: 308.5 kcal, Carbohydrates: 28 g, Protein: 28 g, Fats: 9 g, Saturated Fats: 0.5 g, Ldl cholesterol: 48 mg, Sodium: 522 mg, Fiber: 4 g, Sugar: 3 g
