The national dish of Peru is ceviche, but the second most popular dish must be Lomo Saltado. It is a must-try dish while in Peru. We learned how to make this dish in cooking class while in Lima. We went to a wonderful cooking class in Peru at SkyKitchen.
This recipe is made with beef, but you can make it with several types of meat, even alpaca. Lomo Saltado is a classic example of Peruvian Chifa cuisine, a blend of Chinese techniques and Peruvian ingredients.
The key to this dish is to cook everything at a hot temperature so you get a good sear and the meat remains tender. To accomplish this, you cannot overcrowd the pan and need to cook, specifically the meat, in batches. It is important to serve the dish immediately.
Another secret ingredient to Lomo Saltado is aji amarillo pepper. However, I have not had any luck finding fresh aji amarillo. Instead, you can add half a teaspoon of aji amarillo paste if desired.
Traditionally, Lomo Saltado is served with white rice and French fries but at home, we serve it with white rice and a mixed salad.
1 lb. beef sirloin, cut into strips
2-3 tbs. vegetable oil
2 onions, cut into wedges
2 tomatoes, cut into wedges
3 tbs. white or red wine vinegar
3 tbs. soy sauce
4 tbs. red wine
3 garlic cloves, minced
1 tbs. oregano
salt & pepper, to taste
½ tsp. Aji amarillo paste, optional
1-2 tbs. beef, chicken or vegetable stock
fresh parsley and cilantro, chopped for garnish
Step 1: Slice the meat into half-inch strips and season with salt, pepper, minced garlic and a tablespoon of oil. Prepare all the vegetables and sauces.
Step 2: Heat up the frying pan on high heat with enough vegetable oil to cover the pan. Fry the meat in the hot pan for 1-2 minutes on one side, until flipping and then cook for the same time on the other side.
NOTE: If the meat sticks to the pan, it is not ready to be turned. Both sides should have a nice brown color.
Step 3: Remove the meat from the pan. While the pan is still on high heat add the onions. After a minute, add a little bit of stock and stir and cook for another 3-4 minutes, until onions are slightly brown.
Step 4: Add the tomatoes and aji amarillo paste (optional) and cook for 3-4 minutes all together. Do not forget to stir.
Step 5: Add the meat back into the pan then add all the liquids: vinegar, soy sauce, red wine and more stock if needed.
Step 6: Once the sauce is boiling turn the stove off, add parsley, cilantro and oregano and stir everything together.
Step 7: Serve with rice and/or fried potatoes.
Step 8: Bon Appétit!
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