Lomo Salado is a Peruvian beef fry that combines Latin and Chinese elements for a delicious dinner! This lightened version is full of flavor, with tender counter and vegetables served together with crunchy fries.
What was Lomo Saltado?
Lomo Salado is one of the most emblematic dishes of Peru, made with stiffs of countershight seasoned with cumin, mixed with tomatoes, red onion, soy sauce, coriander and finished with fries. What combination is right? Trust me, it works! My lightest version instead please French chips, which reduces fat a little and has an equally good taste, in my opinion! In Peru, this dish of frying with rice are also needed, but I find it personally that it is filled only with potatoes and a slice of avocado on the side.
Because you need to try Lomo Saltado (and why you will love it!)
I took the classic formula of Lomo Sallado that I lightened it a little, without losing its extraordinary flavor. I shared this June 24, 2014, but I thought it would be a good idea to republish it! Here’s what makes this dish so special.
- A classic combination. While Lomo Rolado could be new for you, one of the reasons why I love it is that it is a combination of family food and comfort, so many of us have grown: meat and potatoes!
- Chinese food, Peruvian style. Chinese cuisine in Peru, known as chifa, is incorporated into Peruvian culture where you will find a wonderful fusion of flavors, colors, plots that use Chinese and Peruvian ingredients.
- No deep frying. Instead of frying the potatoes, I cook the chips in the oven until golden and crunchy, then share with salt, pepper and garlic powder – so well! We advise you to do it with everything. (These garlic parmigiano chips are another favorite favorite.)
What you need
Below you will find the ingredients for my lightened sink. Scroll down to the recipe card below for Exact measurements.
For french fries:
- Canola cuisine spray – or your favorite kitchen spray.
- Potato – I use Gold Russet or Yukon.
- Olive oil – This is what the chips skate.
- Condiments – Garlic powder, Kosher and black pepper salt.
For beef:
- Sirlina Mirno – cut it into thin stripes.
- Condiments – Kosher, cumin and black pepper salt.
- Olive oil – to cook frying.
- Red onion – Slice the onion into thick stripes.
- Yellow and jalapeño pepper – In Peru they use a yellow pepper called Aji Amarillo, but it is not commonly found here in the United States. So I subtracted it with a jalapeño and added yellow mini peppers in place.
- Garlic – Fresh garlic adds a lot of flavor.
- Tomato – Cut this into wedges.
- Low sodium soy sauce -Us the tamari for gluten and coconut aminos for Whole30.
- Apple cider vinegar – This adds a nice pop of brilliant flavor.
- Cilando – by outline. If you don’t like coriander, you can leave it out or exchange in parsley.
How to blow up lomo
While the chips cook, prepare all the ingredients for frying. Mix the chips move quickly, so it is important to start with everything ready! See the recipe card below For printable instructions.
- Prepare. Preheat the oven to 400 ° F and slightly cover a pan with kitchen spray.
- Season the potatoes. Cut the potato into chips, throw the chips with the oil and add the condiments. Distribute in a uniform layer on a pan.
- Baking. Place the pan in the oven and bake for about 25 minutes, until the chips are crunchy and golden.
- Season the meat. Throw the meat with salt, pepper and cumin.
- Break. Add the oil to a hot wok over high heat. Cook the steak for 2 minutes, until golden brown, then add the onions, pepper, jalapeño and garlic. Cook for 2 minutes, then add the tomato, soy sauce and vinegar and cook 1 more minute. Connect with salt to taste and garnish with coriander.
- Serve. I disappear the lomo jump with the chips and serve.
Tips and variants
Here are some additional tips to prepare Lomo Saltado.
- Make sure the vegetables and chips are of uniform size. If you have some thicker pieces and some who are thinner, they will not all end up cooking at the same time.
- Do not cook the vegetables too much. Lomo Saltado’s vegetables should be teethric to provide a nice contrast with beef. High fires quickly for the best results.
- Try Aji Yellow Paste. If you are able to find an Aji Amarillo pasta in your local or online grocery store, you can use a small amount instead of the Jalapeño for a more authentic flavor.
Adequate memory
- Refrigerator: Retains the Saltado room of Lomo in an airtight container, with the fried break on one side and the chips on the other. ;
- Freezer: Although I think this is better consumed the day you do, you can freeze this dish by keeping it in an airtight container or in a freezer bag. It will keep up to 3 months. Defrosting in the fridge before heating.
- Heat: Heat the Lomo jumper that remained ironing in a pan over medium heat until he warmed up and heat the chips in a 400ºF oven. You can also heat this dish in the microwave, but the chips will not be so crunchy.
Other Latin recipes that you will love
For other ideas for dinner, take a look at these five Latin recipes to inspire your next meal!
Product: 2 portions
Portion size: 1 /2 of the recipe
For beef:
- 1/2 pound Sirlina Mirno, Cut into small thin stripes
- Kosher salt, to taste
- 1/4 teaspoon cumin
- black pepper, to taste
- 1 teaspoon olive oil
- 1 medium red onion, Species cut into thick stripes
- 2 Mini yellow or 1 large peppers
- 1 Great Jalapeno, rib and sown, chopped
- 2 cloves garlic, crushed
- 1 medium tomato, tested
- 1 1/2 TBSP soy soy sauce, Use tamari for gluten and coconut amino in full 30
- 1 TBSP apple cider vinegar
- 1/4 cup chopped coriander
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Preheat the oven to 400 ° F.
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Lightly cover a pan with kitchen spray.
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Cut the longitudinal potato into 1/3 -inch thick slices; Cut each slice into 1/3 -inch chips. Put on the pan and mix with oil to cover evenly. Connect with garlic powder, salt and pepper. Put on a single layer on the anointed pan.
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Cooking uncovered on the lower third of the oven for about 25 minutes or until they tender crunchy and golden.
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In the meantime, season meat with salt, pepper and cumin.
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Heat a big wok over high heat. When I am hot, add the oil and steak, cook about 2 minutes, until golden brown on both sides. Add the onions, pepper, jalapeno and garlic and cook 2 minutes. Add the tomato, soy sauce and vinegar and cook 1 more minute. Connect with more rooms according to necessity, remove from the fire and finish with coriander.
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Serve immediately with french fries and uniformly divide between 2 plates.
Last step:
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Service: 1 /2 of the recipe, Calories: 308.5 Kcal, Carbohydrates: 28 G, Protein: 28 G, Fat: 9 G, Saturated fat: 0.5 G, Cholesterol: 48 mg, Sodium: 522 mg, Fiber: 4 G, Sugar: 3 G
