Lomo Saltado, Peruvian Stir Fry Beef Dish Recipe

Lomo Salado, beloved of Peru beef leap, is fast, tasty and incredibly satisfactory to do at home.

Curtains strips of steak are burned perfectly and thrown with onions, tomatoes and a salted sauce.

The crunchy fries are mixed right in the break or serve by the side-and honestly, there is no better way to enjoy a steak and potatoes in this epic Peruvian dish!

What is Salado Lomo

But what exactly is the Salado Peruano exactly and how is it done?

Lumo Saltado It translates into “fried beef” and was created by Chinese chefs in Peru during the first half of the twentieth century. Made with beef marinas combined with vegetables and serve with fries or rice, Lumo Saltado It is widespread in most of Latin America.

From Lumo Saltado Originous in South America, you may not be familiar with this particular style of Peruvian beef fry.

So, let’s start discussing everything to need to know about the history and fusion of Peruvian and Chinese cuisine and how to do it.

How to blow up lomo

We are convinced that once this plate of Peruvian beef fillet is prepared, it will become a favorite of the family.

To make four portions of the traditional Lomo Sallado Peruano, you will have to use the following list and Peruvian instructions.

Recommended ingredients by Lomo Salado

• 1 frozen French fried bag, 16 ounces (453.6 grams)
• 1 pound (453.6 grams) counter -counter
• salt and pepper to taste
• black pepper, to taste
• 2 cloves of garlic, thinly sliced
• 2 spoons soy sauce, divided into two portions
• 1 medium red onion or yellow onion
• 2 Roma or plum tomatoes
• 1 (2 inches) Ginger section, grated
• 1 table spoon Wine or red wine vinegar
• 1 table spoon Yellow aji Pasta (Peruvian yellow hot peppers)
• 2 spoons vegetable or olive oil
• Parsley or coriander, chopped (on outline)
• White rice, to serve (optional)

Peruvian recipe by Lomo Saltado

1. Add the frozen chips to a pan and cook based on the indications on the back of the package.
2. While the French chips cook, cut the meat into thin slices. Then, put the meat in a medium -sized bowl and add the salt, black pepper and sliced ​​garlic and a spoonful of soy sauce and set aside to marinate. Slice the onion into thick wedges and cut each tomato into eight wedges and remove the pulp and seeds.
3. Using a small bowl, beat the remaining spoon of soy sauce, vinegar and aji amarillo pasta and set aside.
4. Remove the French chips from the oven and set aside.
5. Preheat a large or non -dazzling pan on the stove using the medium heat. Then, add the oil and once shiny, add the meat and cook for about two minutes until golden brown, stirring occasionally. Once the beef is golden on all sides, remove it from the wok and set it aside.
6. Add the onions to your wok and shake for about four or five minutes until it is soft. Then, add the grated ginger and fry for another minute or two.
7. He reports the beef to the wok together with the tomatoes and fry for two or three minutes until the tomatoes begin to break, mixing frequently.
8. Add the soy sauce, vinegar and Yellow aji Paste the mixture to the wok and mix until combined. Then, add the fries, mix and fry for one minute or two to warm them.
9. Serve on a plate with a cup of rice formed on the side and sprinkle everything with a little chopped parsley or fresh chopped coriander.

Notes by Lomo Salado

• We advise you to use a traditional wok to make Flash Cook everything to seal the flavor and preserve the color of the vegetables. If you don’t already have one, Craft Wok has a 14 -inch round bottom (35.6 cm) Traditional prisoner of traditional carbon steel by hand This is ideal for preparing this dish.
• We strongly encourage you to prepare crunchy French fried potatoes from zero using real potatoes instead of a frozen bag. And, to make things easier on yourself, you could consider the purchase of a Drait professional stainless steel cutterand leaving peeling on potatoes.
• For extra crunchy chips, you could consider the idea of ​​obtaining a Fox Run French Fry Pad. It is made with high quality carbon steel with a non -stick coating. Above all, its perforated surface allows an adequate air flow under the food for baking products uniformly cooked that do not require any turning point.
• Feel free to replace your favorite beef cut for the countersign. Filet Mignon and Flank Bistecca work well with this recipe. You can also use chicken, pork, shrimp or other seafood in place of beef.
• The thin cutting meats are easier if they are positioned in the freezer for about 15-20 minutes before cutting it. Also, a good knife like the Victorinox Fibrox Pro -Curve Breaking Knife It is essential. Made with high carbon stainless steel, the Fibrox Pro knife is a conical soil and the ice to ensure long -lasting sharpness. In addition, its wider blade and more adding the uniform cut more with simplify, something you want when you fry.
• You can buy a jar of Gialla hot pepper pasta chef Peru Online in 8 -ounce jars (212.6 grams) or make your pasta with pepper Aji Aji Aji. (You can see from the label that is authentic Peruvian Yellow aji dough.)
• Serve your Peruvian dish with fry with Tacu Tacu, Peruvian rice and beans.

The traditional story behind Lumo Saltado

Chinese restaurateurs Introduced for the first time the dish Lumo Saltado And the concept of beef in South America in the 1920s in Lima, Peru.

At the end of the 1800s, mostly Cantonese workers from the provinces of China Southern Mainlandal of Guangxi and Guangdong began to immigrate to Peru.

They came to Peru to work in his coastal and railway plantations after Peru abolished slavery In 1854.

In 1876 the Peruvian census recorded almost 50,000 Chinese workers on a total population of almost 2.7 million people.

The Chinese restaurants began to appear in the Barrio Chino di Lima (Chinatown) in the 1920s after the offices of the Chinese import companies opened in the city.

In the same period of time, Chinese cooks began to develop a hybrid or a cooking style of cooking that combines Peruvian food and traditions with their timeless Chinese technique.

That culinary tradition is known as Chiphe And spread rapidly in neighboring countries such as Bolivia, Chile and Ecuador.

In the end, the Chiphe The tradition of cuisine spread in most Latin America to include the island of Puerto Rico.

Lomo Sallado was perhaps the most popular Chiphe dish and became one of the most popular dishes in Peru.

Also, like the other foods created in Chiphe Tradition like Arroz Chaufa, Lomo Saltado quickly gained popularity throughout Latin America, becoming a classic Peruvian dish.

Thought Finals by Lomo Sallado

We hope that our article has been covered with everything you need to know about Peru Lumo Saltado.

Preparing this dish at home is simple, but it takes some time due to all the cuts and cuisine you need to do to do it.

However, we think you will agree that the final product is worth it.

Or simply, ceni in your favorite local Peruvian restaurant and order a classic Saltado Lomo dish.

The Peruvian fried beef plate is a great way to introduce family and friends to one of the most popular dishes in Latin America.

Make sure to take a look at our other articles on Peruvian cuisine and on Latin and Spanish foods before leaving our website.

And you could consider the bookmark of this article for future reference when you host dinners for family and friends.

So what’s for dessert? Take a look at our list of best Peruvian desserts you have to try.

Until you meet again, ox product!

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