Lomo Saltado

When I traveled to Peru last year, I had no idea what to expect in terms of cuisine. I had heard people rave about Peruvian food but, more than anything, I thought I’d be encountering some heavily Spanish-influenced fare.  

I ended up being blown away by a fusion of cultures and flavors. Lomo saltado is a dish that represents the surprising influence of Chinese cooking in Peru. It is a stir-fry at it’s core, but it also contains some additional twists that showcase the Peruvian knack for creating incredible flavor combinations. The result is a dish that tastes both familiar yet completely unique.   

Potatoes are thought to have originated in the Peruvian Andes, and they elevate this dish from a standard stir-fry to something special. Traditionally Lomo Saltado uses standard french fries deep-fried in oil, but I opted for oven fries. Simply cut a few potatoes into logs and toss in olive oil, garlic powder, salt, and pepper.

Bake the potatoes for 40-45 minutes in a 400°F oven until tender and golden brown.

When I learned to make this dish in Peru, we actually used alpaca. Alpaca meat is a little hard to come by here in Atlanta, so an 8 oz. grass-fed rib eye had to suffice. 

Slice the meat into thin strips and season with salt and pepper. Also prep your veggies for the stir-fry: julienned red onion, yellow pepper, red pepper, minced garlic and ginger, one plum tomato cut into wedges, and some chives and cilantro.

Bring a large wok or sauté pan over high heat and add two tablespoons of coconut oil. Once the oil is faintly smoking, add the meat and cook until it is seared on both sides, about 2-3 minutes.

Add the sliced onion and peppers and cook another 2-3 minutes until just tender.

Add the garlic and ginger and cook until fragrant, about 30 seconds.

Add some coconut aminos, red wine vinegar, fish sauce, and a small amount of chicken stock. Cook for 1-2 minutes, then add the tomatoes and chives and remove from the heat.

Serve immediately with the oven fries and some riced cauliflower. Enjoy!

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Lomo Saltado

Total Time 1 hour hour

Servings 2

Ingredients

• 8 oz. beef rib eye or tenderloin sliced into thin strips
• 1/2 half red onion julienned
• 1/2 red pepper. julienned
• 1/2 yellow pepper julienned
• 1 garlic clove finely minced
• 1 teaspoon fresh ginger finely minced
• 1 plum tomato cut into wedges
• 1/4 cup chicken stock
• 2 tablespoons coconut amnios
• 1 tablespoon red wine vinegar
• 1 1/2 teaspoons fish sauce
• 1/4 cup chives julienned
• 1 tablespoon fresh cilantro
• 2 tablespoons coconut oil
• Riced cauliflower for serving

For the Oven Fries

• 2 russet potatoes cut into logs
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon balck pepper
• 1/2 teaspoon sea salt

Instructions

For the Oven Fries

• Preheat oven to 400°F
• Mix the olive oil, salt, pepper, and garlic powder. Add the potatoes and toss until well coated.
• Spread the potatoes on a parchment-lined baking sheet. Bake for 40-45 minutes, flipping them over about halfway through, until tender and golden brown.

For the Stir-Fry

• Heat the coconut oil in a large wok or sauté pan over high heat.
• Add the beef. Cook for 2-3 minutes until seared on all sides.
• Add the onions and peppers. Cook for 2-3 minutes until tender.
• Add the minced garlic and ginger and stir until fragrant, 30 seconds.
• Add the fish sauce, coconut aminos, red wine vinegar, chicken stock, and cilantro. Cook for a minute until heated through.
• Finally add the tomatoes and chives and remove the pan from heat.
• Serve with the oven fries and riced cauliflower. Enjoy!

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Notes

Adapted from Marcelo Batata Cooking Class

The ingredient or equipment sections above may contain affiliate links to products that I personally use or recommend!

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