Bring a classic Peruvian dish straight to your kitchen.
Peruvian Lomo Saltado
One of my favorite recipes of all time is this beautiful, Peruvian Lomo Saltado. A classic dish from Peru, my husband and I fell in love with this dish while on our honeymoon to Machu Picchu earlier this year. Interestingly, this dish is actually considered a fusion item in Peru where they take some classic Peruvian flavors (the Aji Amarillo sauce and potatoes) and pair them with soy sauce to give the whole dish its Asian feel. While staying in Lima at the start of our trip, this dish was shown to us during a culinary tour and we INSTANTLY fell in love and…proceeded to order it more than a couple of times throughout our trip.
Make sure those fries are nice and crispy before serving them!
If we’re all being super honest, the best part about this dish, in my humble opinion, is that it MUST have French fries and…who, I ask you, would be opposed to that?? We take the fries, vegetables, and meat and mix them into this wonderful Aji Amarillo/soy sauce combo that is served traditionally with rice. Hearty, packed with flavor with surprisingly little work, this dish is one of those great items when you want something rich and warming, but are a little short on time.
If you make this recipe, I’d love to see pictures of your creations on Pinterest, Instagram, Facebook, and TikTok! Hashtag them #thehappyhaandi. And tag me @thehappyhaandi.
Peruvian Lomo Saltado
Equipment
- 1 Cast Iron Skillet (or non-stick skillet)
- 1 Air Fryer (or Oven)
Ingredients
For the Lomo Saltado:
- 1 lbs Sirloin Steak
- 1 lbs French Fries
- 1/2 Red Onion (sliced)
- 1 Large Tomato I like beefsteak tomatoes for this recipe
- 1 tbsp Aji Amarillo Paste
- 2 tbsp Soy Sauce
- 1 tbsp White Vinegar
- 5 cloves Garlic
- White Rice (for serving)
Instructions
For the Lomo Saltado:
- Cook the French fries according to the package instructions.
- While the fries are crisping up -Heat a little oil in a large pan on high heat. Add the beef, with a little salt and pepper, and cook until the beef browns, 2-3 minutes on each side. Remove from the pan.
- Heat a little more oil in the same pan, then add the red onion and cook for about 5 minutes, until softened and browned.
- Add the tomato, garlic, and aji amarillo paste, and cook for another 5-7 minutes. Be sure to keep the heat on high and let the tomatoes released some of their juices, but be sure that the tomatoes remain intact.
- Add the soy sauce and vinegar and stir to combine, let cook for 1 minute.
- Add the beef and fries to the vegetable mixture and toss gently to coat the fries in the sauce.
- Serve with rice and enjoy!
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