Lomo saltado is probably one of my favorite beef dishes of all time. Steak, onions, peppers, and fries all mixed together served with rice, my mouth is drooling just writing this. When Nilda was in law school in St. Louis, Missouri, there was this really delicious peruvian place downtown that we would always go to when I would visit. They served the best lomo saltado ever! Who would have thought that somewhere in the midwest, they would have the best lomo saltado. Little fun fact, St. Louis honestly had amazing restaurants, and their downtown area always felt like a mini New York.
Although hispanic, lomo saltado is considered a stir fry recipe. Peruvian food has a huge Asian influence which is pretty amazing. Apparently, in the nineteenth century, thousands of cantonesse nationals immigrated to Peru and took with them their Asian influence into the Peruvian world.
What is in lomo saltado?
Lomo saltado is a Peruvian beef stir fry with a bunch of red onions, bell peppers, and fries. It is typically served over white rice to allow the rice to absorb all the juices of the steak giving it extra flavor!
Do I have to use frozen french fries?
Absolutely not! You can make them fresh. I like to use the frozen ones just for the ease of it, but feel free to make your own homemade fries!
How do you make lomo saltado?
- Marinate your steak: First thing to do is to chop your steak into strips and place in a bowl. On the side, mix together soy sauce, oil, red wine vinegar, salt, garlic powder, black pepper, cumin, and onion powder. Pour over the steak and allow the steak to marinate for at least an hour.
- Chop your mix-ins: While your steak is marinating, cut your red onions, bell peppers, and tomatoes into strips. Dice one garlic clove.
- Cook: In a wok or in a pot, heat 2 tablespoons of oil, over medium-high heat. Once hot, add your steak and cook until it is brown on all sides. After, add your onions, bell peppers, and diced garlic. Cook down for about two minutes. After, add your tomatoes and cook for another two minutes, or until your tomatoes are slightly soft.
- Fry your french fries: While your steak is almost done, cook your french fries. Then, stir them into your steak.
Serve over a bed of rice and enjoy!
Looking for some more asian inspired dishes? Check out my Cuban Fried Rice and my Cuban Kimchi Fried Rice recipes!
Ingredients
- 1 ½ lbs of beef sirloin
- 5 tbsp of soy sauce
- 3 tbsp of red wine vinegar
- 2 tbls of olive oil
- ½ tsp of salt
- 2 ½ tsp of garlic powder
- 1 tsp of black pepper
- 1 ½ tsp of ground cumin
- 1 ½ tsp of onion powder
- 1 red onion
- 1 yellow or orange bell pepper
- 1 garlic clove
- 2 plum tomatoes
- Frozen french fries cooked as directed by packing
- White rice made as directed by packaging
Instructions
- If you are frying your french fries, heat up your oil prior to cooking your steak.
- Chop your steak into strips and place in a bowl.
- On the side, mix together soy sauce, olive oil, red wine vinegar, salt, garlic powder, black pepper, cumin, and onion powder. Pour over the steak and allow the steak to marinate for at least an hour.
- While your steak is marinating, cut your red onions, bell peppers, and tomatoes into strips. Dice one garlic clove. Set aside.
- After your steak has marinated, in a wok or in a pot, heat 2 tablespoons of oil, over medium-high heat. Once hot, add your steak and cook until it is brown on all sides. About two minutes.
- After, add your onions, bell peppers, and diced garlic. Cook down for about two minutes.
- Then add your tomatoes and cook for another two minutes, or until your tomatoes are slightly soft. All the vegetables should be slightly cooked down at this point, but should still have a crunch to them.
- While your steak is almost done cooking or right after, cook your french fries as directed by the packaging. Once cooked, stir them into your steak.
- Serve everything over a bed of rice and enjoy!
