Peruvian Lomo Saltado Recipe

Beef sirloin: Tender and flavorful, perfect for stir-frying.

Red onions: Adds a sweet and sharp flavor to the dish.

Tomatoes: Provides a juicy and slightly acidic component.

Yellow chili pepper: Optional, but adds a nice heat and color.

Cilantro: Fresh and aromatic, used for garnish.

Soy sauce: Adds a savory umami flavor.

Red wine vinegar: Provides a tangy acidity.

Vegetable oil: Used for stir-frying the ingredients.

Frozen french fries: Adds a crispy texture to the dish.

Salt and pepper: Essential for seasoning.

When preparing beef sirloin for Lomo Saltado, ensure the strips are cut evenly to promote uniform cooking. Marinating the beef in soy sauce and red wine vinegar not only enhances the flavor but also helps to tenderize the meat. Use a wok or a large skillet to achieve a high heat stir-fry, which is essential for searing the beef quickly and locking in the juices. When adding the onions, tomatoes, and optional yellow chili pepper, make sure they are sliced uniformly to ensure even cooking. Finally, toss the cooked french fries with the beef and vegetables just before serving to maintain their crispiness.

• beef sirloin - Substitute with chicken breast: Chicken breast is a lean protein that can absorb the flavors of the dish well.

• beef sirloin - Substitute with portobello mushrooms: Portobello mushrooms provide a meaty texture and umami flavor, making them a good vegetarian option.

• red onions - Substitute with yellow onions: Yellow onions have a similar texture and slightly milder flavor.

• red onions - Substitute with shallots: Shallots offer a more delicate and sweet flavor, which can add a different dimension to the dish.

• tomatoes - Substitute with cherry tomatoes: Cherry tomatoes are sweeter and can add a burst of flavor.

• tomatoes - Substitute with red bell peppers: Red bell peppers provide a sweet and crunchy alternative.

• yellow chili pepper - Substitute with jalapeño pepper: Jalapeño peppers offer a similar level of heat and can be easily found.

• yellow chili pepper - Substitute with serrano pepper: Serrano peppers are slightly hotter but can be used in smaller quantities for a similar effect.

• cilantro - Substitute with parsley: Parsley provides a fresh, slightly peppery flavor that can complement the dish.

• cilantro - Substitute with basil: Basil offers a sweet and aromatic flavor that can add a unique twist.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• soy sauce - Substitute with coconut aminos: Coconut aminos provide a slightly sweeter and less salty alternative.

• red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can add a fruity note.

• red wine vinegar - Substitute with balsamic vinegar: Balsamic vinegar offers a sweeter, more complex flavor.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier option with a rich flavor.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.

• frozen french fries - Substitute with sweet potato fries: Sweet potato fries offer a different flavor profile and added nutrients.

• frozen french fries - Substitute with roasted potatoes: Roasted potatoes provide a similar texture and can be seasoned to taste.

• salt - Substitute with sea salt: Sea salt offers a more complex mineral flavor.

• pepper - Substitute with white pepper: White pepper provides a milder, slightly different flavor profile.

• Allow the Lomo Saltado to cool completely before storing. This helps prevent condensation, which can make the dish soggy.

• Transfer the cooled Lomo Saltado into an airtight container. Make sure to use a container that seals well to maintain the freshness of the dish.

• Store the container in the refrigerator if you plan to consume the dish within 3-4 days. The beef and vegetables will retain their flavors and textures better within this timeframe.

• For longer storage, consider freezing the Lomo Saltado. Place the dish in a freezer-safe container or a heavy-duty freezer bag. Label the container with the date to keep track of its freshness.

• When ready to reheat, thaw the Lomo Saltado in the refrigerator overnight if frozen. This gradual thawing helps maintain the texture of the beef and vegetables.

• Reheat the dish in a skillet over medium heat. Add a splash of soy sauce or a bit of vegetable oil to refresh the flavors. Stir occasionally to ensure even heating.

• Avoid microwaving the Lomo Saltado as it can make the french fries soggy and the beef tough. If microwaving is necessary, use a microwave-safe dish and cover it with a microwave-safe lid or wrap to retain moisture.

• Garnish with freshly chopped cilantro before serving to revive the dish's vibrant flavors and presentation.

• Stovetop Method:

  1. Heat a large skillet over medium heat.
  2. Add a small amount of vegetable oil to the skillet.
  3. Once the oil is hot, add the leftover Lomo Saltado.
  4. Stir occasionally to ensure even heating, cooking for about 5-7 minutes or until the beef and vegetables are heated through.
  5. If the french fries have become too soft, you can add them in the last 2 minutes to crisp them up slightly.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the Lomo Saltado evenly on a baking sheet.
  3. Cover the baking sheet with aluminum foil to prevent drying out.
  4. Bake for about 15-20 minutes, stirring halfway through to ensure even heating.
  5. Remove the foil in the last 5 minutes if you want to crisp up the french fries.

• Microwave Method:

  1. Place the Lomo Saltado in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or microwave-safe plastic wrap, leaving a small vent for steam to escape.
  3. Microwave on medium power for 2-3 minutes.
  4. Stir the dish and continue microwaving in 1-minute intervals until heated through.
  5. Be cautious as the french fries may become soggy with this method.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the Lomo Saltado in the air fryer basket in a single layer.
  3. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. This method helps to re-crisp the french fries while warming the beef and vegetables.

• Sous Vide Method:

  1. Place the Lomo Saltado in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and heat for about 30 minutes.
  4. Once heated, you can quickly stir-fry the contents in a hot skillet for 1-2 minutes to add a bit of crispness back to the french fries.

• Wok: A large, round-bottomed cooking vessel ideal for stir-frying ingredients quickly over high heat.

• Large skillet: An alternative to a wok, this flat-bottomed pan can also be used for stir-frying.

• Knife: Essential for slicing the beef, onions, tomatoes, and yellow chili pepper.

• Cutting board: A surface to safely chop and slice all the ingredients.

• Mixing bowl: Used to marinate the beef strips with soy sauce, red wine vinegar, salt, and pepper.

• Tongs: Useful for turning and handling the beef strips while stir-frying.

• Spatula: Handy for stirring and tossing the ingredients in the wok or skillet.

• Measuring spoons: Necessary for accurately measuring the soy sauce, red wine vinegar, and vegetable oil.

• Serving platter: To present the finished Lomo Saltado dish attractively.

• Paper towels: For draining the cooked french fries before adding them to the dish.

Pre-cut ingredients: Slice the beef sirloin, red onions, tomatoes, and yellow chili pepper in advance and store them in separate containers.

Use pre-made fries: Opt for frozen french fries to save time on peeling and cutting potatoes.

Quick marinade: Marinate the beef strips for just 10 minutes while you prepare other ingredients.

High heat cooking: Use a wok or large skillet over high heat to speed up the stir-frying process.

Garnish last minute: Chop the cilantro while the dish is cooking to save time.