Lomo Saltado is a native dish from Peru. Is basically an meat stir-fry with a Peruvian flare. It involves a thin cut stake, French fries, soy sauce and it is usually paired with white rice. If you know anything about Peruvian cooking, this is one of the most highlighted dishes there is, along with Ceviche, Potatoes with that yellow sauce no one other than Peruvians can pronounce and Anticuchos. It is a very easy dish to prepare and if you are staying low carb you don’t need to add the French fries or rice, when I was losing weight I would just make the meat with the sauce and pair it with cauliflower rice and broccoli. The meat and the sauce alone pairs very well with anything, even as a sandwich! I will be using some ingredients found in Peru and in any local Latin supermarket (look for the Peruvian section) but I will be putting substitutions to this ingredients at the end in case you can’t find the actual one.
Feeds 4 to 6 people
- 1 lbs. of thin cut skirt stake
- 1 red onion
- 2 cloves of garlic
- 2 tomatoes
- 1 teaspoon of cumin
- 1 teaspoon of pepper
- 1 teaspoon of kosher salt
- 2 tablespoons of white vinegar
- 1/2 cup of soy sauce
- 1/4 cup of Worcestershire sauce
- 1 table spoon of complete seasoning (sazón completa)
- 1/2 cup of green onions (optional)
- 2 potatoes
- 1/2 of fresh cilantro
- 1 teaspoon of yellow chili paste, Aji Amarillo (optional, substitutions at the end)
- 1 teaspoon of msg salt (optional)
- vegetable oil
Start by preparing the french fries, sliced the potatoes and put them in a bowl of water while you prepare the other ingredients, this will take out the starch and make them crispy.
While the potatoes are submerged, diced the stakes into about 2in cubes and set aside, also, sliced the onions and tomatoes about 1 in thick and set aside also. Grab the potatoes and dry them with a paper towel, in a pot add about 2 cups of oil in high heat and fry. When golden brown take out, add some kosher salt and set aside.
In a large frying pan, on medium heat, add about 2 tablespoons of oil, add the onions and let them sweat for about 2 minutes, then, add the chili paste, msg salt, cumin and pepper. Now add the white vinegar and let it reduced, when the vinegar has pretty much disappear add the steak and complete seasoning, also, add the Worcestershire sauce and the tomatoes. Reduce the heat and let everything cook for about 2 more minutes. Add the soy sauce and let it cook for another minute. When ready add the cilantro and green onions.
Serve with a cup of white rice, add your french fries on top and enjoy!
You can replace msg salt with regular kosher salt, I like the flavor msg gives to this particular dish but you don’t have to use if you don’t want to.
Peru has different varieties of chilis, this particular one is called Aji amarillo, its a yellow chili paste that is very prominent in Peruvian cooking because it gives a bit of a fruity flavor and a bit of heat to the dish. You can find it in the Peruvian section of a Latin supermarket but if you don’t have one of those you can substitute it with Habanero. I would suggest add a 1/2 a teaspoon first and see if you like the heat.