Peruvian Lomo Saltado is, without a doubt, one of the most popular dishes in Peru and throughout Latin America. It is a wonderful fusion of flavors from Ibero-American cuisine, highlighting the richness and variety of Peruvian gastronomy.
This dish fuses Ibero-American cuisine with Peruvian flavors.
Its history dates back to the influence of Chinese immigration on Peruvian cuisine, creating a delicious blend of flavors and textures.
We invite you to enjoy this exquisite recipe.
Peruvian Lomo Saltado
Ingredients
500 grams of Beef
1 White or purple onion
1 Italian green pepper
1 Tomato
1 Green part of scallion
1 Yellow chili pepper
1 French fries
Long grain rice
Soy sauce
3 tablespoons of Apple vinegar
Preparation
Step 1 : Cut the meat into strips and brown them in a wok over high heat to keep their juiciness.
Step 2 : Then, set aside the meat and the juices obtained.
Step 3 : Next, cut the vegetables into large pieces, except for the tomato, and add them to the wok along with the chili peppers without veins or seeds.
Step 4 : Sauté until cooked to your liking.
Step 5 : Then, add the tomato in large wedges, avoiding overcooking it.
Step 6 : Return the meat and juices to the wok, then add soy sauce and vinegar.
Step 7 : Sauté all ingredients until the sauce thickens.
Step 8 : When the preparation begins to bubble, remove from heat and serve the lomo saltado, ensuring each portion has a generous amount of meat and vegetables.
If you enjoyed this recipe, don't miss the next one!
Subscribe to the newsletter
