Peruvian lomo saltado recipe

The Peruvian lomo saltado recipe is one of the most emblematic of the vast Peruvian cuisine. It is a simple dish, but it does not stop falling in love with the combination of flavors and the fusion of Peruvian cuisine with oriental cuisine, specifically Chinese.

In RecetasGratis we want to show you the step step so that you delight your guests with this incredible, inexpensive and delicious dish. It is characterized by cooking the tenderloin with different vegetables, all cut into strips, and a really spectacular sauce. Keep reading, discover how to make Peruvian lomo saltado and tell us what you think about the recipe.

Ingredients to make Peruvian lomo saltado:

 800 grams of beef tenderloin

 200 cubic centimeters of white wine

 2 onions

 2 tomatoes

 600 grams of potatoes

 1 clove garlic

 1 dessert spoon of coriander

 2 green peppers

 60 cubic centimeters of soy sauce

 20 cubic centimeters of white vinegar

 250 grams of white rice

 1 pinch of salt

 1 pinch of pepper

How to make Peruvian Lomo Saltado:

Cut the tenderloin into 2cm by 2cm cubes, as shown in the image. Peruvian lomo saltado can also be made with the meat cut into strips, as both ways are correct.

Chop the vegetables, that is, finely chop the garlic clove, cut the onion and peppers into strips and diced tomatoes.

In a skillet over high heat, sauté the garlic with the tenderloin until the meat is browned on the outside, so that it is juicy on the inside.

Tip: If you have more time, you can marinate the meat in the different liquids (white wine, vinegar and soy sauce) for half an hour and then sauté it and add the liquid later.

Add the peppers and onions to the tenderloin and continue cooking these ingredients until you reach the desired doneness. Salt and pepper to taste

After a few minutes, add the white wine and vinegar. Let the alcohol reduce, add the tomatoes and stir. Finally, add the soy sauce, integrate and serve. It is traditional to serve the Peruvian lomo saltado recipe accompanied by white rice with chopped cilantro and fried potatoes.

Tip: For many, the flavor of coriander is not very pleasant, so it can be supplanted by chopped parsley.

If you liked the Peruvian Saltado Lomo recipe, we suggest you enter our Lomo Recipes category. You can also visit a selection of the best Peruvian recipes.

Peruvian lomo saltado - History and accompaniments

The lomo saltado is one of those recipes that arise as a result of the mixture of cuisines. According to the records found, it was the Chinese immigrants who arrived in Peru in the 19th century who introduced the technique and ingredients necessary to obtain this typical dish to the country. They brought with them the wok technique and condiments as essential in their cooking as soy sauce. For this reason, they began to prepare the traditional sautéed vegetables in the wok, to which, little by little, products from Peru were added, such as beef tenderloin. Thus, the cuisines of both cultures came together and gave rise to what we now know as "Peruvian lomo saltado" or "lomito saltado".

However, there are also other theories that defend that lomo saltado, originally, was cooked by sautéing the chopped meat in butter and served with fried potatoes, without other ingredients, and that it was later, with the arrival of the Chinese, that the recipe began to evolve. In this way, it is possible that the original Peruvian lomo saltado existed long before the 19th century.

Accompaniments for Peruvian lomo saltado

There are people who add the French fries to the stir-fry, however, we consider that this way the potatoes lose their crunchy texture. In addition, as we have verified, they were originally cooked separately.

If you want to prepare a menu in the purest Peruvian style and want to know other accompaniments, even if they are not typical of this dish, here are some ideas:

Peruvian ceviche

Peruvian pumpkin locro

Peruvian shrimp chupe

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