Lomo Saltado, a classic Peruvian recipe made with tender strips of beef, onions, tomatoes, and Aji Amarillo chili.
Our guest on Cooking with Milwaukee Community Leaders is Samantha “Sam” Maldonado. Sam is a strategy consultant at Spectrum Non-Profit Services. She has received several awards. These include Women of Influence from the MKE Business Journal. She is also on the Milwaukee Business Journal’s 40 under 40 list. She is on the list of the Most Influential Latino Leaders 2022.
You can also listen to the podcast version of this interview and cooking episode –
Sam shows us how she makes her Peruvian Lomo Saltado.
Peruvian Lomo Saltado is a vibrant dish that blends Asian and Latin flavors, showcasing Peru’s rich culinary heritage. It’s a stir-fry made with tender strips of beef, onions, tomatoes, and Aji Amarillo chili. All the ingredients are cooked in a savory sauce of soy and vinegar. The dish is traditionally served with crispy French fries and fluffy white rice.
The origins of this dish show Peru’s multicultural influences. This is particularly seen in the fusion of indigenous ingredients with Chinese cooking techniques. These techniques were brought by immigrants in the 19th century. This combination of stir-frying and the use of soy sauce gives the dish its distinctive flavor.
Variations of Lomo Saltado
Lomo Saltado has inspired many variations that blend traditional flavors with creative twists. Here are some examples:
- Classic Beef Lomo Saltado: Stir-fried beef with onions, tomatoes, and soy sauce, served with French fries and rice.
- Chicken Lomo Saltado: A lighter version using chicken instead of beef.
- Vegetarian version: Substituting beef with mushrooms or tofu, while keeping the signature stir-fry flavors.
- Seafood version: Incorporating shrimp or fish for a coastal twist.
- Grilled Lomo Saltado: Featuring grilled beef and vegetables for a smoky flavor.
Each variation maintains the essence of the dish while offering unique textures and tastes.
Other Countries that have their Version of Lomo Saltado
Lomo Saltado is primarily a Peruvian dish, deeply rooted in the country’s culinary traditions. However, its fusion of Chinese and Peruvian flavors has inspired variations in other countries. This is especially true in regions with a strong Chinese diaspora. For example:
- Chile: Similar dishes like “Lomo a lo pobre” incorporate stir-fried beef with fries and rice. These dishes show a resemblance to Lomo Saltado.
- Ecuador: The dish uses local Ecuadorian ingredients, reflecting the influence of Peruvian cuisine.
- United States: Lomo Saltado is a popular menu item in areas with large Peruvian communities. Cities like Miami and Los Angeles. You can find it in Peruvian restaurants.
Its adaptability and rich flavors make it a favorite beyond Peru’s borders. Have you tried it in any of these places?
Lomo Saltado
Materials
- 16 oz Package frozen French fries
- 1 lb sirloin beef sliced 1/8 to 1/4 inch thick
For the Marinade
- 3 minced garlic cloves
- 5 tbsp soy sauce
For the Sauce
- 3 tbsp soy sauce
- 2 tbsp red wine vinegar
- 1 tbsp yellow chili pepper Peruvian Aji Amarillo paste
- 1 tsp cornstarch
Lomo Saltado Saute
- 1 large red onion sliced into strips
- 3 large tomatoes peeled, seeded, and sliced into strips
- salt and pepper to taste
- 2 tbsp vegetable oil
- 2 tbsp chopped Cilantro
Instructions
Cook the French Fries
- Preheat the oven to 425 degrees F.
- Arrange frozen French fries in a single layer on an ungreased cookie sheet.
- Bake in the preheated oven until light golden, 22 to 24 minutes.
For the Marinade
- MARINATE: Add 1 tbsp soy sauce & half the garlic to the sliced beef and allow the beef to marinate for 5-7 minutes
For the Sauce
- SAUCE: In a small bowl, combine the remaining 4 tbsp soy sauce, red wine vinegar, Aji Amarillo paste, and cornstarch. Whisk to combine and set aside.
Cook the Lomo Saltado
- Meanwhile, heat 2 tbsp of oil in a pan over medium-high heat.
- Season sliced beef with salt and pepper.
- Cook and stir the beef in hot oil until just cooked.
- Remove from heat.
- Cook onions in beef drippings in the pan, 3 to 4 minutes.
- Stir in tomato and sauce; cook until tomato softens.
- Add French fries and beef to the pan.
- Cover & cook until beef is cooked through, about 3 min
- Sprinkle with chopped cilantro to serve.
Video
Nutrition
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I’ve made this before, but without the fries!!! I just can’t do that combination! Great recipe!
Great overall experience with Sam and her Lomo Saltado