Originally known as lomito de vaca or lomito a la chorrillana, this culinary delight arises from the fascinating fusion between Cantonese Chinese culinary tradition and the unmistakable flavor of Peruvian cuisine.
Lomo Saltado is an emblematic dish of exquisite Peruvian gastronomy that has its roots in the 19th century.
It emerges from the influence of Cantonese Chinese people, which, combined with Peruvian seasoning, has become one of the most consumed dishes in the country.
We invite you to enjoy this exquisite recipe.
Lomo Saltado
Ingredients
2 Sliced beef sirloin chunks
1 Medium onion sliced into juliennes
Half medium bell pepper sliced into juliennes
2 Garlic cloves
1 Peruvian yellow chili sliced into juliennes
1 Large tomato sliced into juliennes
1 Large potato
Several sprigs of parsley
2 tablespoons of Soy sauce
2 tablespoons of White vinegar
1 pinch of Salt
1 pinch of Black pepper
Preparation
Step 1 : The beef is cut into medium strips and seasoned with salt, pepper, garlic, and soy sauce.
Step 2 : Let it rest to absorb the flavors.
Step 3 : The potatoes are cut into strips and fried in hot oil.
Step 4 : The onion and tomato are cut into long strips and set aside.
Step 5 : Heat oil in a pan over high heat.
Step 6 : Add the meat and cook for a few minutes.
Step 7 : Then, add the onion and tomato, stirring constantly to prevent burning.
Step 8 : Add a splash of vinegar carefully, noting a characteristic flambe.
Step 9 : Then, remove the pan from the heat.
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