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Lomo Saltado (Peruvian Steak Stir-fry)
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of Peru
schedulePrep 0 min
local_fire_departmentCook 0 min
groups6 speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4523477
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 3 pounds (900 g) beef tenderloin or other tender steak
- ¼ cup red wine (e.g. Burgundy)
- 2 tablespoons crushed garlic
- 2 medium onions, cut in strips
- 4 tomatoes, seeds removed, puréed in a blender
- 5 potatoes peeled and cut into strips for frying
- 1 yellow Peruvian Chili Pepper (aji), cut into thin strips
- 1 tablespoon of vinegar
- 2 tablespoons of soy sauce
- Vegetable oil for frying
- Salt
- Pepper
- Culantro or cilantro
Directions
- Cut the meat into thin strips and marinate them in the wine for 1 hour.
- Use a wok to cook garlic in oil over medium heat and add the meat. Reserve the juice.
- Add the tomato purée, salt and pepper. Cook for a few minutes.
- Add the soy sauce while stirring the meat in the wok.
- Add the onions, aji strips, cilantro and vinegar. Combine the juice from the meat.
- Fry the potatoes in a separate pan and add to the other ingredients.
- Serve the dish with white rice.
Notes
Instead of puréeing the tomatoes, you can cut them into slices.
You may omit the wine and use a greater quantity of vinegar.
Using a different kind of hot pepper changes the flavor of this dish completely.
You may choose not to marinate the beef.