Peruvian Lomo Saltado Recipe
User Reviews
5
Peruvian Lomo Saltado Recipe
Description
Peruvian Lomo Saltado prepares crispy oven-roasted fries by slicing russet potatoes and baking them in oil at increasing temperatures for a golden finish. The main stir-fry consists of thinly sliced steak seasoned with salt and pepper, cooked quickly with red onions and Roma tomatoes. The beef is combined with a tangy sauce of beef stock, soy sauce, red wine vinegar, cornstarch, and garlic that thickens during cooking.
A complementary green sauce made from cilantro blended with yogurt, mayonnaise, lime juice, garlic, and salt adds a cooling and creamy element. The dish is plated alongside steamed basmati rice and garnished with cilantro and lime wedges, offering both crispy, savory, and tangy flavors.
Rice is cooked using a stove-top absorption method to achieve tender, fluffy grains. Frys are baked on parchment to prevent sticking and ensure crispness without deep frying. The steak is cooked on high heat to sear and retain juices before combining with vegetables and sauce.
This combination provides a satisfying balance of textures and flavors emblematic of Peruvian cuisine.
Ingredients
- 3 medium russet potato
- 4 tablespoons neutral cooking oil divided, generic cooking oil
- 1 ½ cups basmati rice
- 1 lb steak thinly sliced
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 red onions thickly sliced
- 8 Roma tomato quartered
- cilantro to garnish
- lime to garnish
The Stir Fry Sauce
- ½ cup beef stock or bouillon
- 3 tablespoons red wine vinegar
- 3 tablespoons soy sauce
- 1 ½ teaspoons cornstarch
- 2 cloves garlic finely minced
- lime juice from 1
The Green Sauce
- 1 cup cilantro
- ¼ cup yogurt thick, plain
- ¼ cup mayonnaise
- lime juice from 1
- 1 clove garlic
- ¼ teaspoon salt sea salt
Instructions
- Set your oven to 350 degrees. Line 2 baking sheets with parchment paper.
- Slice the potatoes into fries then divide them between the baking sheets, making sure that they are in a single layer and none are touching. Pour 2 tablespoons of oil over the fries and put them in your oven. After 25 minutes, turn the oven up to 425 degrees. Leave the fries in the oven for another 20 minutes, turning once, or until they are golden and crispy.
- While the fries are cooking make the rest of the meal. Begin by cooking the rice according to package directions (See notes). To make the stir fry sauce, stir all the ingredients together in a small bowl. To make the green sauce, place the ingredients into your blender and blend on high until smooth. Season the steak with salt and pepper.
- When the rice is cooked and the fries have only 10 minutes left to cook, heat your largest element on high. Add the remaining 2 tablespoons of oil to the pan and enough steak to cover the bottom of the pan. Work in batches if needed. Turn the steak after 2 minutes, or when it is brown. Add more oil to the pan as needed for the remaining batches.
- Remove the steak from the pan and put in the onions. Cook for 1 minute then add the tomatoes and the seared steak. Stir fry for 2 minutes, or until the onions and tomatoes just begin to soften. Add the stir fry sauce to the pan, bring it to a boil, then remove the pan from the heat once the sauce begins to thicken.
- Serve the lomo saltado on a bed of rice with the stir fried steak and fries on the top. Drizzle with the green sauce and garnish with chopped cilantro and extra limes.
Notes
- For cooking basmati rice, use a ratio of 1½ cups rice to 2¼ cups water; boil, reduce heat to medium, cover, and cook for 15 minutes, then let sit off heat for 10 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 853 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 853kcal | 43% |
| Carbohydrates | 101g | 34% |
| Protein | 36g | 72% |
| Fat | 35g | 54% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 1443mg | 60% |
| Potassium | 1597mg | 34% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 1359IU | 27% |
| Vitamin C | 39mg | 43% |
| Calcium | 109mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
