Peruvian Lomo Saltado Recipe

Beef sirloin: Tender and flavorful, perfect for stir-frying.

Soy sauce: Adds a savory umami flavor to the marinade.

Red wine vinegar: Provides a tangy acidity to balance the dish.

Garlic cloves: Adds aromatic depth to the marinade.

Red onion: Adds sweetness and crunch to the stir-fry.

Tomatoes: Adds juiciness and a slight acidity.

Yellow chili pepper: Optional, adds heat and a unique flavor.

French fries: Adds a crispy texture to the dish.

Vegetable oil: Used for stir-frying the ingredients.

Cilantro: Fresh and vibrant, used for garnish.

Salt and pepper: Essential for seasoning the dish to taste.

When marinating the beef, ensure it is evenly coated with the soy sauce, red wine vinegar, and garlic. This allows the flavors to penetrate the meat more effectively. For an extra depth of flavor, consider marinating the beef for a longer period, up to a few hours, in the refrigerator. When stir-frying, make sure the wok or skillet is smoking hot before adding the beef. This high heat will help to quickly sear the meat, locking in the juices and creating a delicious caramelized exterior.

• beef sirloin - Substitute with chicken breast: Chicken breast is a lean protein that can absorb the flavors well and provides a similar texture when sliced into strips.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• red wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can provide a slightly fruity undertone.

• garlic cloves - Substitute with garlic powder: Garlic powder can be used in a pinch, though it lacks the fresh pungency of minced garlic.

• red onion - Substitute with yellow onion: Yellow onions have a milder flavor but can still provide the necessary sweetness and texture.

• tomatoes - Substitute with canned diced tomatoes: Canned diced tomatoes can be used if fresh tomatoes are not available, though they may be softer in texture.

• yellow chili pepper - Substitute with jalapeño pepper: Jalapeño peppers offer a similar heat level and can add a comparable spiciness to the dish.

• french fries - Substitute with sweet potato fries: Sweet potato fries provide a different flavor profile and a slightly healthier alternative.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier fat option and can be used for sautéing with a similar result.

• cilantro - Substitute with parsley: Parsley can be used as a garnish and offers a fresh, slightly peppery flavor.

• salt - Substitute with sea salt: Sea salt can be used to season the dish, providing a similar level of saltiness.

• pepper - Substitute with white pepper: White pepper can be used to add a similar level of heat and flavor.

• Allow the beef sirloin and vegetables to cool completely before storing. This prevents condensation, which can make the dish soggy.
• Transfer the cooled lomo saltado into an airtight container. Ensure the container is large enough to avoid squishing the french fries.
• Store the container in the refrigerator if you plan to consume the dish within 3-4 days. For longer storage, place it in the freezer.
• When freezing, consider separating the french fries from the rest of the dish. This helps maintain their texture. Place them in a separate airtight container or a resealable plastic bag.
• Label the containers with the date of storage to keep track of freshness.
• To reheat, thaw the lomo saltado in the refrigerator overnight if frozen. Heat the dish in a skillet over medium heat until warmed through. For the french fries, reheat them in an oven or air fryer to restore their crispiness.
• Avoid microwaving the entire dish as it can make the french fries soggy and unevenly heat the beef and vegetables.
• If the dish appears dry upon reheating, add a splash of soy sauce or a bit of vegetable oil to revive its flavors and moisture.
• Garnish with freshly chopped cilantro just before serving to enhance the dish's freshness and visual appeal.

• Stovetop Method:

  1. Heat a large skillet over medium heat.
  2. Add a splash of vegetable oil to the skillet.
  3. Once the oil is hot, add the leftover Lomo Saltado.
  4. Stir occasionally to ensure even heating, for about 5-7 minutes.
  5. Ensure the beef is heated through and the vegetables are warm but not overcooked.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Lomo Saltado in an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Heat in the oven for about 15-20 minutes, or until the beef and vegetables are thoroughly warmed.
  5. Stir halfway through to ensure even heating.

• Microwave Method:

  1. Place the Lomo Saltado in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Microwave on medium power for 2-3 minutes.
  4. Stir the contents and check the temperature.
  5. Continue microwaving in 1-minute intervals until the beef and vegetables are heated through.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the Lomo Saltado in the air fryer basket in a single layer.
  3. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check to ensure the beef and vegetables are warmed through.

• Sous Vide Method:

  1. Place the Lomo Saltado in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and heat for about 30-45 minutes.
  4. Remove from the bag and serve immediately.

• Wok: A large, round-bottomed cooking vessel ideal for stir-frying ingredients quickly over high heat.

• Large skillet: An alternative to a wok, useful for stir-frying if a wok is not available.

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

• Cutting board: A surface to safely chop and slice all the ingredients.

• Mixing bowl: Used to marinate the beef with soy sauce, red wine vinegar, and garlic.

• Tongs: Handy for turning and tossing the beef and vegetables while stir-frying.

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

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

• Garlic press: Convenient for mincing garlic cloves quickly and efficiently.

• Serving platter: To present the finished Lomo Saltado attractively.

• Paper towels: Useful for patting the beef dry before marinating to ensure better browning.

• French fry cutter: Optional, but helpful for cutting potatoes into uniform fries if making them from scratch.

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

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

Use frozen fries: Opt for pre-cooked frozen french fries to cut down on preparation time.

High heat cooking: Ensure your wok or skillet is very hot to speed up the stir-frying process.

Batch cooking: Double the recipe and freeze half for a quick meal later.