Lomo Saltado Recipe
There isn't an easier way to make an authentic Peruvian dish in your own kitchen than this comforting dish. Hannah Cuss, recently learnt to make this traditional dish whilst in Peru, stating that the whole family will love it and before you know it you'll be making it once a week!
½kg - Beef (e.g. tenderloin)
6 - Small potatoes
2 - Medium sized onions
2 - Tomatoes
3 - Cloves of garlic
3tbsp - White wine vinegar
2tbsp - Dark soy sauce
4tbsp - Red wine
1tbsp - Oregano
Parsley and/or coriander
vegetable oil, salt, pepper
Optional: fresh chilli strips, cumin
- Slice the meat into strips of about 1cm x 0.5cm x 4cm (size of your little finger). Season the meat with salt, pepper, cumin, minced garlic and a tablespoon of oil.
- Cut the onions and the tomatoes into eight wedges, long-ways.
- Heat up a saucepan and add some vegetable oil. Fry the meat in the hot saucepan for one minute, then flip the meat and cook it for another minute on the other side. It should have a brown colour. Remove it from the saucepan even if it is still red inside.
- Fry the onions in the hot saucepan. After a minute add a little meat stock and stir. The steam will separate the single onion leaves. Add the chilli strips (if using).
- When the onions become slightly brown (approximately three minutes), add the tomatoes and cook for another two minutes, until the tomato begins to lose water. Keep stirring.
- Put the meat back into the saucepan. Then add the vinegar, red wine and soy sauce. Add more stock as desired to increase sauce. Once the sauce is boiling turn off the heat.
- Add some parsley and/or coriander and oregano.
- Serve with chunky chips and rice.