Lomo Saltado is one of my favorite Peruvian dishes. I’m no expert chef by any means, but this is a hit in my family. Being able to cook a meal that my significant other is accustomed to eating and having the girls indulge on one side of their culture is all worthwhile.
Having watched my mother-in-law prepare her delicious food, I have been able to pick up on some of her cooking secrets. It has always been trial and error, but I have put together a recipe I can use and share.
Here’s everything you need:
- 1-2 lbs of beef flank meat (marinate with salt and pepper very lightly)
- 2 large white or russet potatoes
- 1 large red onion
- 1 tomato
- 3 garlic cloves
- 1/4 of parsley and cilantro mixed
- 1/4 beef stock – (Mix 1/4 water and 3 tsp of beef bouillon)
- 1/4 of soy sauce
- 3 tsp of aji amarillo (you can do without if you don’t have it on hand)
- 2 tsp oyster sauce
- 1 tsp rice vinegar
This serves 4-5 people.
1. Cut the tomatoes, onions and potatoes in wedges. Cut the meat in about 4-inch pieces. Mince the garlic.
2 Add 2-3 tbsp of vegetable oil in a pan and add the minced garlic and the meat.
3. Once the meat is medium-well, add the mixture of beef stock, soy sauce, aji Amarillo, oyster sauce, and rice vinegar.
4. Let it simmer and stir occasionally. You don’t want it to have excessive juice or let it dry out. When you have the right amount of liquid left, add in the onions. Let them cook for 2 minutes and then add the tomatoes. You want to overcook the onions and tomatoes. You still want them to be whole pieces.
5. Turn the stove off and add on the potato fries and the mix of parsley and cilantro. Stir until it is all mixed in.
Now it is ready to serve with white rice. Enjoy!