Lomo Saltado Recipe
Lomo Saltado is a delightful fusion dish that brings together the vibrant flavors of Peruvian cuisine with a touch of Asian influence. This stir-fry combines tender pieces of beef with fresh vegetables, served over fluffy rice, making it a favorite for many home cooks. Whether you’re enjoying it on a busy weeknight or impressing guests at a dinner party, this Lomo Saltado Recipe is sure to please. With its savory sauce and a medley of textures, you’ll find yourself coming back for seconds!
Why Cooks Rave About It
Cooks rave about Lomo Saltado for its incredible flavor and versatility. The combination of juicy beef tenderloin, crispy potatoes, and colorful vegetables creates a dish that is both satisfying and visually appealing. It’s a perfect example of how diverse culinary traditions can come together to create something uniquely delicious. Plus, it’s quick to prepare, making it an ideal choice for weeknight dinners. The dish also pairs wonderfully with a variety of sides, from Sheet Pan Steak And Veggies to simple salads, allowing you to customize it to your taste.
Gather These Ingredients
To make this scrumptious Lomo Saltado Recipe, you’ll need the following ingredients:
- 1 cup long-grain rice
- 2 cups water minus 2 tablespoons, boiling
- 1 ½ pounds beef tenderloin
- 5 tablespoons avocado oil
- 1 teaspoon ground cumin (optional)
- 2 pounds russet potatoes
- 1 peeled red onion, cut into wedges
- 1 seeded julienne yellow bell pepper
- 1 seeded julienne jalapeño
- 2 finely minced garlic cloves
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon distilled white vinegar
- ½ cup beef stock
- 3 seeded thickly sliced Roma tomatoes
- 3 tablespoons minced fresh cilantro
- 1 teaspoon dry oregano (optional)
- 3 green onions, cut into 1-inch long pieces (optional)
Kitchen Gear Checklist
Before you dive into cooking, make sure you have the following kitchen gear handy:
- Large pot or rice cooker for cooking rice
- Large skillet or wok for stir-frying
- Knife and cutting board for prep work
- Spatula or wooden spoon for stirring
- Measuring cups and spoons for accuracy
Lomo Saltado Recipe: How It’s Done
Now, let’s get cooking! Follow these simple steps to create your very own Lomo Saltado.
Step 1: Cook the Rice
In a large pot or rice cooker, bring 2 cups of water minus 2 tablespoons to a boil. Add 1 cup of long-grain rice, stir, and cover. Reduce the heat to low and let it simmer for about 18-20 minutes or until the rice is tender and water is absorbed. Remove from heat and keep covered.
Step 2: Prepare the Potatoes
While the rice is cooking, peel and slice the russet potatoes into thin fries. Heat 3 tablespoons of avocado oil in a large skillet over medium heat. Add the potato slices and fry until golden brown and crispy, about 5-7 minutes. Remove from the skillet and place on paper towels to drain excess oil. Season with salt to taste.
Step 3: Sear the Beef
In the same skillet, add another 2 tablespoons of avocado oil. Heat over high heat until shimmering. Cut the beef tenderloin into strips and season with salt and pepper. Add the beef to the skillet in batches, searing for about 2-3 minutes until browned but not fully cooked through. Remove the beef and set aside.
Step 4: Sauté the Vegetables
In the same skillet, add the red onion, yellow bell pepper, and jalapeño. Sauté for about 3-4 minutes until the vegetables are tender but still vibrant. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Step 5: Combine Everything
Return the beef to the skillet with the sautéed vegetables. Add the soy sauce, oyster sauce, distilled white vinegar, ground cumin (if using), and beef stock. Stir well to combine and let it cook for another 2-3 minutes until the beef is cooked through. Gently fold in the Roma tomatoes, fresh cilantro, and dry oregano (if using).
Step 6: Serve It Up
To serve, scoop a generous portion of rice onto each plate. Top with the Lomo Saltado mixture and arrange the crispy potatoes alongside. Garnish with green onions if desired. Enjoy your delicious and hearty meal!
Make It Fit Your Plan
This Lomo Saltado Recipe can be easily customized to suit your dietary preferences. Here are some ideas:
- Swap beef tenderloin for chicken or tofu for a lighter option.
- Use brown rice or cauliflower rice for a healthier grain alternative.
- Add more vegetables like zucchini or broccoli for extra nutrition.
- Adjust the spice level by adding more jalapeño or chili flakes.
Method to the Madness
The beauty of Lomo Saltado lies in its method. This dish is all about high heat and quick cooking, which allows the ingredients to retain their freshness and flavor. Here are a few tips to ensure your Lomo Saltado turns out perfectly:
- Make sure your skillet or wok is hot before adding the meat; this will give it a nice sear.
- Don’t overcrowd the pan when cooking the beef; cook in batches if necessary.
- Feel free to experiment with different vegetables based on what you have on hand.
- For added flavor, marinate the beef in soy sauce and garlic for a few hours before cooking.
Make-Ahead & Storage
If you’re planning ahead, Lomo Saltado can be made in advance! Here’s how to store it:
Cooked Lomo Saltado can be stored in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat until warmed through. For the rice and potatoes, store them separately to maintain their texture. The rice can be reheated with a splash of water in the microwave, and the potatoes can be crisped up in the oven for a few minutes.
Helpful Q&A
Can I use a different type of meat?
Absolutely! While beef tenderloin is traditional, you can substitute it with chicken, pork, or even shrimp for a different twist on this Lomo Saltado Recipe.
What can I serve with Lomo Saltado?
This dish pairs perfectly with a side of Lemon Garlic Steak Chuck Blade, steamed vegetables, or a fresh salad for a balanced meal.
Is Lomo Saltado spicy?
The spice level can be adjusted based on your preference. By adding or reducing the amount of jalapeño and omitting spicy seasonings, you can make it milder.
Can I make Lomo Saltado vegetarian?
Yes! You can replace the beef with tofu or tempeh and use vegetable stock instead of beef stock for a delicious vegetarian version.
Weekend Projects
If you’re inspired to try more delicious dishes, consider these weekend projects:
- Sheet Pan Steak And Veggies – A simple yet flavorful dinner option.
- Lemon Garlic Steak Chuck Blade – Perfect for a special occasion or family gathering.
Final Thoughts
Lomo Saltado is not just a meal; it’s a celebration of flavors and cultures. With its balance of savory, spicy, and fresh elements, this Lomo Saltado Recipe is sure to become a staple in your kitchen. Enjoy the process of cooking, and don’t hesitate to make it your own. Whether you’re sharing it with loved ones or enjoying a cozy dinner at home, this dish is bound to impress!
Lomo Saltado Recipe
Ingredients
Equipment
Method
- In a large pot or rice cooker, bring 2 cups of water minus 2 tablespoons to a boil. Add 1 cup of long-grain rice, stir, and cover. Reduce the heat to low and let it simmer for about 18-20 minutes or until the rice is tender and water is absorbed. Remove from heat and keep covered.
- While the rice is cooking, peel and slice the russet potatoes into thin fries. Heat 3 tablespoons of avocado oil in a large skillet over medium heat. Add the potato slices and fry until golden brown and crispy, about 5-7 minutes. Remove from the skillet and place on paper towels to drain excess oil. Season with salt to taste.
- In the same skillet, add another 2 tablespoons of avocado oil. Heat over high heat until shimmering. Cut the beef tenderloin into strips and season with salt and pepper. Add the beef to the skillet in batches, searing for about 2-3 minutes until browned but not fully cooked through. Remove the beef and set aside.
- In the same skillet, add the red onion, yellow bell pepper, and jalapeño. Sauté for about 3-4 minutes until the vegetables are tender but still vibrant. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Return the beef to the skillet with the sautéed vegetables. Add the soy sauce, oyster sauce, distilled white vinegar, ground cumin (if using), and beef stock. Stir well to combine and let it cook for another 2-3 minutes until the beef is cooked through. Gently fold in the Roma tomatoes, fresh cilantro, and dry oregano (if using).
- To serve, scoop a generous portion of rice onto each plate. Top with the Lomo Saltado mixture and arrange the crispy potatoes alongside. Garnish with green onions if desired. Enjoy your delicious and hearty meal!
Notes
- Ensure your skillet or wok is hot before adding the meat for a nice sear.
- Don’t overcrowd the pan; cook the beef in batches if necessary.
- Experiment with different vegetables based on what you have on hand.
- For added flavor, marinate the beef in soy sauce and garlic for a few hours before cooking.
