This iconic Peruvian dish is a tantalizing fusion of tender beef, vibrant vegetables, and zesty spices that dances on your taste buds. Originating from the bustling streets of Lima, Lomo Saltado captures the essence of Peruvian cuisine with its bold flavors and vibrant colors. Join us as we uncover the art of preparing this mouthwatering dish, allowing you to experience the heart and soul of Peru right in your own kitchen.
For the marinade:
1 pound beef sirloin, thinly sliced
- 2 tablespoons soy sauce
- 2 tablespoons red wine vinegar
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper, to taste
For the stir-fry:
2 tablespoons vegetable oil
- 1 red onion, thinly sliced
- 1 tomato, sliced into wedges
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh cilantro, chopped
- French fries, for serving
- Cooked white rice, for serving
- In a bowl, combine the thinly sliced beef with soy sauce, red wine vinegar, cumin, paprika, salt, and pepper. Allow the beef to marinate for at least 15-20 minutes.
- In a large skillet or wok, heat the vegetable oil over high heat.
- Add the marinated beef to the skillet and stir-fry for about 2-3 minutes until browned. Remove the beef from the skillet and set it aside.
- In the same skillet, add a bit more oil if needed. Sauté the red onion, tomato wedges, yellow and green bell peppers, and minced garlic until the vegetables are tender yet still crisp.
- Return the cooked beef to the skillet and stir-fry with the vegetables for another minute.
- Drizzle in the soy sauce and red wine vinegar, tossing everything together to combine.
- Remove the skillet from heat, sprinkle fresh cilantro over the Lomo Saltado, and give it a final toss.
- Serve the Lomo Saltado hot, accompanied by French fries and cooked white rice.