Peruvian Lomo Saltado Recipe

Peruvian Lomo Saltado Recipe is a classic Peruvian recipe that’s kind of a Latin meets Asian recipe. Peruvian Lomo Saltado Recipe will show you step by step how to cook and prepare this spectacular recipe from Peru. The real Lomo Salatado is a stir fry recipe. This dish features Beef Tenderloin, Rice, French Fried Potatoes. The Potatoes are native to the Peruvian cuisine and the Rice is clearly a component of Asian cooking.

This Lomo Salatado recipe uses Soy Sauce, Tomato, Onion, and other Peruvian spices. This dish makes for an excellent presentation and is one of the most popular of Peruvian recipes.

Ingredients For Lomo Saltado Recipe

You will need the following ingredients to cook Peruvian Lomo Saltado

  • 1 Large Potato
  • 2 Cups Cooking Oil
  • 1 Cup of Spanish Short Gain Rice
  • 16 oz. of thin sliced Beef Tenderloin
  • 1 Jalapeño Pepper
  • 3 Ripe Red Tomatoes
  • 1 Teaspoon Cumin
  • 2 Tablespoons Crushed Garlic
  • 1/2 Red Onion
  • 1/2 Green Bell Pepper
  • 4 Tablespoons Soy Sauce
  • 5 rounds of Black Pepper
  • 1 Teaspoon of Vinagar

Cooking Instructions For Lomo Saltado

This is The Bald Chef’s recipe for Lomo Saltado. Per Package instructions cook your Spanish Short Gain Rice. Peal and cut your Large Potato into French Fry strips. Bring 2 Cups Cooking Oil to heat and fry your French Fried Potatoes. Remove your Fried Potatoes from the hot oil and drain on paper towels. Slice your Beef Tenderloin into thin strips and place in a bowl. Cut up 1 Jalapeño Pepper, 3 Ripe Red Tomatoes, 1 Red Onion, and 1 Green Bell Pepper. To the bowl of sliced beef add the cut Jalapeño Pepper, 1 Teaspoon Cumin, 2 Tablespoons Crushed Garlic, and 2 Tablespoons Soy Sauce. Mix the Beef around with the spices and set aside. In a Wok add 2 Tablespoons of cooking oil and bring up to high heat. Stir fry in the Beef mixture and stir fry until almost medium rare. Remove the Beef Tenderloin and spice from the Wok. Add 2 Tablespoons of Cooking Oil and stir fry your Red Onion, Green Bell Pepper and cut Ripe Red Tomatoes with 5 rounds of Black Pepper, 2 Tablespoons Soy Sauce, and 1 Teaspoon of Vinagar. After about 5 minutes of stir frying the Vegetables add the Beeef back into the Wok. The final step is to add the Fried Potatoes to the wok and mix with care. Plate up your Rice and serve with the finished Beef Lomo Saltado Sauce.

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