Peruvian Lomo Saltado Recipe

Beef sirloin: Sliced into strips, this cut of beef is tender and perfect for stir-frying.

Soy sauce: Adds a rich umami flavor to the marinade and sauce.

Red wine vinegar: Provides a tangy contrast to the savory elements.

Garlic cloves: Minced to infuse the dish with aromatic depth.

Red onion: Sliced to add sweetness and texture.

Tomatoes: Sliced to contribute juiciness and acidity.

Yellow chili pepper: Adds a unique heat and flavor; can be substituted with aji amarillo.

Cilantro: Chopped for a fresh, herbaceous garnish.

Potatoes: Cut into fries, they add a crispy element to the dish.

Salt and pepper: To taste, for seasoning.

Vegetable oil: Used for stir-frying the ingredients.

When preparing Lomo Saltado, ensure that the beef is sliced into thin strips to allow for quick and even cooking. Marinating the beef for at least 10 minutes in soy sauce, red wine vinegar, and minced garlic not only infuses it with flavor but also helps to tenderize the meat. When stir-frying, use a wok or a large skillet over high heat to achieve a good sear on the beef. This high heat will also help to quickly cook the onions, tomatoes, and yellow chili pepper without making them too soft. For the fries, ensure they are crispy to add a delightful contrast in texture to the dish. Finally, garnish with freshly chopped cilantro to add a burst of freshness and color.

• beef sirloin - Substitute with chicken breast: Chicken breast is a lean protein that can absorb the flavors of the dish well, making it a good alternative to beef sirloin.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar umami flavor.

• red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can provide a comparable tangy flavor.

• garlic cloves - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it may not have the same intensity of flavor.

• red onion - Substitute with yellow onion: Yellow onions can provide a similar sweetness and texture when cooked.

• tomatoes - Substitute with canned diced tomatoes: Canned diced tomatoes can be used if fresh tomatoes are not available, though they may be slightly more acidic.

• yellow chili pepper - Substitute with jalapeño pepper: Jalapeño peppers can provide a similar heat level and flavor profile.

• cilantro - Substitute with parsley: Parsley can provide a fresh, herbaceous note similar to cilantro, though it lacks the same citrusy undertones.

• potatoes - Substitute with sweet potatoes: Sweet potatoes can offer a different but complementary flavor and texture when cut into fries.

• salt - Substitute with sea salt: Sea salt can provide a similar level of seasoning with a slightly different mineral content.

• pepper - Substitute with white pepper: White pepper can offer a similar heat and flavor without the black specks.

• vegetable oil - Substitute with olive oil: Olive oil can be used for cooking and adds a slightly different but pleasant flavor.

• Allow the beef sirloin and vegetables to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the cooled lomo saltado to an airtight container. Ensure the container is sealed tightly to maintain freshness.
• Store the container in the refrigerator. The dish will stay fresh for up to 3-4 days.
• For longer storage, place the lomo saltado in a freezer-safe container or heavy-duty freezer bags. Label with the date to keep track of freshness.
• When ready to reheat, thaw the frozen lomo saltado in the refrigerator overnight.
• Reheat in a skillet over medium heat until warmed through. Add a splash of vegetable oil if needed to prevent sticking.
• For the fries, store them separately in an airtight container. Reheat in an oven or air fryer to maintain their crispiness.
• Garnish with fresh chopped cilantro after reheating to revive the flavors and add a burst of freshness.

• Preheat your oven to 350°F (175°C). Spread the beef sirloin and vegetables evenly on a baking sheet. Cover with aluminum foil to retain moisture and heat for about 10-15 minutes until warmed through.

• Heat a skillet over medium heat and add a splash of vegetable oil. Add the beef sirloin and vegetables, stirring occasionally until heated evenly. This method helps maintain the dish's original texture.

• For a quick option, use a microwave. Place the beef sirloin and vegetables in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap with a few holes poked in it. Heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating.

• If you have an air fryer, preheat it to 350°F (175°C). Place the beef sirloin and vegetables in the basket and heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• To reheat the fries, use an oven or air fryer to maintain their crispiness. Preheat the oven to 400°F (200°C) and spread the fries on a baking sheet. Heat for about 10 minutes, flipping halfway through. For an air fryer, preheat to 375°F (190°C) and heat the fries for 5-7 minutes, shaking the basket halfway through.

• Wok: A large, round-bottomed cooking vessel ideal for stir-frying the beef and vegetables at high heat.

• Large skillet: An alternative to the wok, useful for stir-frying if you don't have a wok.

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

• Cutting board: Provides a safe surface for chopping and slicing ingredients.

• Mixing bowl: Used for marinating the beef with soy sauce, red wine vinegar, and minced garlic.

• Tongs: Handy for turning and removing the beef strips from the wok or skillet.

• Spatula: Useful for stirring and mixing the ingredients in the wok or skillet.

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

• Frying pan: Used for frying the potatoes into fries.

• Paper towels: For draining excess oil from the fries after frying.

• Serving plate: To serve the finished Lomo Saltado along with the fries.

• Chopping knife: For finely chopping the cilantro for garnish.

Marinate in advance: Prepare the beef and marinate it the night before to save time on the day of cooking.

Pre-cut vegetables: Slice the onions, tomatoes, and yellow chili pepper ahead of time and store them in the fridge.

Use frozen fries: Opt for pre-cut frozen fries to avoid the hassle of cutting and frying potatoes.

High heat cooking: Ensure your wok or skillet is very hot to reduce cooking time and achieve a quick stir-fry.

Batch cooking: Double the recipe and store leftovers for a quick meal later in the week.