Get ready to embark on a mouthwatering culinary journey with Lomo Saltado, the legendary Peruvian dish that perfectly blends Asian stir-fry techniques with traditional South American flavors. Imagine tender, juicy steak strips dancing with crispy French fries, all bathed in a savory soy sauce that will make your taste buds do a happy dance. This isn't just a recipe – it's a flavor explosion that brings together the best of Peruvian and Chinese cuisines in one irresistible plate!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Peruvian
Serves: 4 servings
Ingredients
- 1 lb sirloin steak, sliced
- 2 cups French fries
- 1 onion, sliced
- 2 tomatoes, sliced
- 1/4 cup soy sauce
- 1 tsp vinegar
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Begin by preparing all your ingredients. Slice the sirloin steak into thin strips, approximately 1/4 inch thick. Slice the onion and tomatoes into similar-sized pieces to ensure even cooking.
- In a large skillet or wok, heat a tablespoon of oil over medium-high heat. Once the oil is hot, add the sliced sirloin steak. Season with salt and pepper to taste. Stir-fry the steak for about 3-4 minutes, or until it is browned but not fully cooked through.
- Remove the steak from the skillet and set it aside on a plate. In the same skillet, add another tablespoon of oil if needed, and then add the sliced onion. Stir-fry the onion for about 2-3 minutes until it becomes translucent.
- Add the sliced tomatoes to the skillet with the onions. Stir-fry for an additional 2-3 minutes until the tomatoes begin to soften.
- Return the partially cooked steak to the skillet. Pour in the soy sauce and vinegar. Stir everything together, allowing the flavors to combine. Cook for another 2-3 minutes, or until the steak is cooked to your desired doneness and the sauce has thickened slightly.
- While the steak and vegetables are cooking, prepare the French fries according to package instructions or make them from scratch. If making from scratch, cut potatoes into fries, soak them in water for about 30 minutes, then fry in hot oil until golden brown and crispy.
- Once the fries are ready, drain them on paper towels to remove excess oil. Season with salt while they are still hot.
- To serve, place a generous portion of the stir-fried steak and vegetables on a plate alongside a serving of French fries. Garnish with freshly chopped cilantro for added flavor and presentation.
- Enjoy your Lomo Saltado with a side of rice or as is, savoring the delicious combination of flavors!
Tips
- Meat Matters: Choose a high-quality sirloin steak and slice it against the grain for maximum tenderness. Let the meat come to room temperature before cooking to ensure even cooking.
- Wok or Skillet Magic: Use a hot wok or cast-iron skillet to get that perfect sear on the meat. High heat is key to achieving those delicious caramelized edges.
- Don't Overcook: The secret to amazing Lomo Saltado is keeping the meat slightly pink in the center. Overcooking will make the steak tough and chewy.
- Fry Hack: For extra crispy French fries, soak them in cold water for 30 minutes before frying to remove excess starch. Pat completely dry before frying.
- Sauce Secret: The combination of soy sauce and vinegar is crucial. Use a good quality soy sauce and red wine vinegar for the most authentic flavor.
- Timing is Everything: Cook the ingredients in stages to maintain their individual textures. Steak first, then vegetables, then combine – this prevents soggy vegetables and overcooked meat.
- Fresh is Best: Always use fresh cilantro as a garnish. It adds a bright, fresh flavor that elevates the entire dish.
Nutrition Facts
Calories: 321kcal
Carbohydrates: 22g
Protein: 23g
Fat: 16g
Saturated Fat: 5g
Cholesterol: 48mg
