Mrs. Regueiro's Plate: Lomo Saltado (Peruvian Stir-fry Beef)

Wednesday, July 28, 2010

Lomo Saltado (Peruvian Stir-fry Beef)

Our Peruano inspired meal wouldn't be complete without Lomo Saltado. There are lots of variations on how to prepare this meal so after my little consult with my girlfriend, Liz, I knew it would be easy as pie. Did you know that there is a large population of Chinese in Peru? In the late 19th century, there was a significant amount of Chinese workers that immigrated to Peru and the cuisine of China and Peru had melded together. They combined the Chinese techniques and Peruvian ingredients which later become known as chifa cooking. (Chifa is slang for eat rice/eat meal).

Lomo saltado, a stir-fry of beef and potatoes over rice, is the ultimate example. Some Peruvians serve it with potato chunks and one of the easiest forms of potatoes is french fries. It's almost a doubled-up need of carbs of french fries and rice.  However, the french fries accentuate the sabor and the white rice helps soak up the juices. It's so delicious and it's truly Peruvian comfort food at it's best - you will be asking for another helping. Salud!

Lomo Saltado
Original Krystal recipe - Inspired by girlfriend, Liz
2 pounds beef tenderloin, cut into 1 inch chunks or strips
1 teaspoon cumin
1 teaspoon Complete seasoning
1 green bell pepper, julienned
1 red bell pepper, julienned
1 yellow onion, chopped finely
3 garlic cloves, minced
1 jalapeno pepper, seeded and chopped finely
1 teaspoon red wine vinegar
1/4 cup of soy sauce
6 to 8 plum tomatoes, halved and cut into 1 inch chunks
1 bag of frozen french fries
1/4 cup cilantro, freshly chopped for garnishment


Prepare the frozen french fries according to directions. Set aside when complete and keep warm.

Heat a large wok or skillet over medium-high heat. Saute the onions and bell peppers until translucent, about 10 minutes. Add the garlic and jalapeno and cook for an additional minute. Mix everything until combined. Add the beef chunks, cumin, complete seasoning, soy sauce and red wine vinegar sauce. Mix well and cook until beef is no longer pink about 5 to 7 minutes.

Add the tomato chunks and add the cover and cook for additional 5 minutes. When ready to serve, add the french fries and toss everything gently together.

Serve lomo saltado over a bed of white rice and garnish with freshly chopped cilantro leaves. Enjoy with aji sauce on the side.
Review: This was a great Peruvian meal and thoroughly enjoyed by Eric and I. Make sure that all your beef chunks are cut evenly so they will cook at the same time. Beef strips are preferred, but it's your preference. Also, make sure you add some aji sauce to go along with your lomo saltado and it will be perfect! All we were missing was the Pisco to wash everything down. Happy Peruvian Independence day! Next up...those darn sweet alfajores. Ohhhh Liz, I need a lesson!

Liz's Lomo Saltado on Foodista
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