Looking to liven up your recipe box? This Healthy Peruvian Lomo Saltado is the perfect edition!
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Did Someone Say “Lomo Saltado”?
In honor of recently returning from Peru, I thought that it would be fun to share with you a famous Peruvian recipe that I had while I was there. Our pastor, who was born and raised in Peru, spearheaded the trip for us. When we were out eating lunch one day, our pastor pointed out the “Lomo Saltado” on the menu. I had heard of the dish before, but never had an authentic opportunity to try it. He said “Oh, you can’t go to Peru and not try Lomo Saltado”. Since he’s the expert, I decided to give it a try! Long story short, I had Lomo Saltado three times that week. No joke. I was obsessed. Also, you can’t ignore the elephant in the room that there are french fries in this dish!
What the Chifa?
In Lima, we had an evening filled with music and food with our pastor’s family. On the way to their house, we passed many restaurants that had big signs that said “Chifa”. As soon as we saw them, we could tell that they were restaurants so we were intrigued. Our pastor said that “Chifa” is Chinese food with a Peruvian flair. They asked us if we wanted to try Chifa that night, and I’m glad that we did! It was interesting to see something that looked like our “Chinese food” in the States, but tasted so different. Lomo Saltado is influenced by the Chifa movement, which is seen by the soy sauce-based stir fry. Want to experience Chifa in the U.S.? Try this Lomo Saltado!
Pass the Sauce
One of my favorite parts of Peruvian cuisine is that they put homemade sauces on everything! In Peru, the main sauce that they use is called “aji”. One night, we went to a restaurant and they gave us five delicious-looking sauces before we even ordered. We only wanted to try their Pisco Sour, but ended up ordering an appetizer because the sauces looked super tempting. What a great marketing tactic 😉 . If you saw my Peruvian Chicken Salad recipe, you would have seen the recipe for the green sauce. In Peru, we ate this on everything. One of the restaurants served it with my Lomo Saltado, so I had to include it in this recipe. I hope you enjoyed learning a little bit about Peruvian cuisine, just like I did on our trip!
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Healthy Peruvian Lomo Saltado
Ingredients
Steak and Marinade
- 1 1/4 lb sirloin steak cut THIN
- 1/4 cup soy sauce low sodium
- 1/4 cup red wine vinegar
- 1 tsp cumin
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 2 Tbs grapeseed oil
Stir Fry
- 1 red onion medium, cut thick
- 2 tomatoes large, cut thick
- 2 cloves garlic
Sauces and Sides
- 1 cup green sauce
- 2 cups brown rice cooked
- 2 cups french fries homemade or store bought
Instructions
- Combine ingredients for steak marinade (not grapeseed oil) in a medium bowl
- Slice steak into thin pieces, approx 1/4 inch
- Allow steak to marinade in sauce for 15 minutes
- While steak is marinading, prepare the rice according to package directions
- While steak is marinading, prepare french fries according to package directions, or homemade recipe instructions
- While the steak is marinading, prepare green sauce in a blender or food processor
- Prepare the garlic, tomatoes, and onions and set aside.
- When the steak is finished marinading, heat a large pan on med-high heat for 1 minute
- Add the grapeseed oil to coat the pan, then carefully transfer the steak, leaving the leftover marinade in the dish
- Brown the meat on the first side for 1 minute
- Flip the steak and cook on the second side for 2 minutes, until steak is cooked thoroughly
- When the steak is finished, remove it from the pan and set aside
- Add the onions and garlic to the pan and saute for 2 minutes
- Then, add the tomatoes and saute lightly for 1 minutes
- After, add the leftover marinade into the sauce pan and stir gently for 1 minute
- Add salt and pepper to taste
- Remove the pan from heat and combine with the steak
- Serve over french fries with a serving of rice on the side
- Drizzle green sauce over top and enjoy!
Notes
Nutrition
All images and text ©Alexis Stambaugh for Passport Flavor™
I'm a 20-something foodie with a passion for travel. As a self taught chef, I believe food is what brings us together. When I'm not in my kitchen creating recipes, I love connecting with people as I experience cuisines from other cultures. Come join me on my culinary and travel adventures!