How to make lomo saltado, the most authentic Peruvian recipe
Peruvian cuisine is increasingly popular, but don't believe that everything is based on ceviches and fish tiraditos. One of the most popular dishes in this country is the recipe that we are going to teach you today. Following our instructions, you will learn how to make lomo saltado, the most authentic and tasty Peruvian recipe.
The skipped are recipes for sautéed meats and vegetables, cooked in the wok or in a large frying pan, which come from the fusion cuisine between Chinese and Peruvian cuisine, the so-called cuisine chifa. Lomo saltado is a very popular dish in Latin America, especially in Peru and Chile.
IngredientsFor 4 people
- Veal (a thick steak) 500 g
- White or purple onion 1
- Italian green pepper 1
- Tomato 1
- Spring onion (the green part) 1
- Yellow chili (optionally a fresh chili) 1
- Potato chips for garnish
- Long grain rice to taste for garnish
- Soy sauce a good squirt
- Apple cider vinegar three tablespoons
How to make lomo saltado, the most authentic Peruvian recipeDifficulty: easy
- Total time 25 m
- Elaboration 10 m
- Cooking 15 m
Cut the meat - order a thick and tender fillet - into strips and then cut them in half to get long tacos or sticks similar to the way they have fried potatoes. Brown them in the pan or better in a wok over a high heat, so that they are very juicy inside. Reserve the meat and juices for later.
We cut all the vegetables except the tomato into large and rough pieces, so that they do not get to sauté, since we want the pieces to look well browned. We also add the chillies without veins or seeds. Sauté all these ingredients in the wok until they are to our liking. We incorporate the tomato cut into large segments and skip it, trying not to miss it.
Return the meat and juices to the wok and add the soy sauce and vinegar. We continue to sauté the whole while the sauce thickens. When it starts to bubble, turn off and serve the salted loin, ensuring that each serving contains abundant pieces of meat and vegetables.
What to accompany the lomo saltado, the popular Peruvian recipe
To accompany the salted loin, you should always put two garnishes. On the one hand the cooked white rice and on the other hand the fried potatoes. It may seem redundant and unnecessary but the custom is to use both garnishes, thus forming a unique, satiating and full of flavors dish. Do not stop trying it.Tags: Vegetables And Legumes Fish Desserts