Peruvian Lomo Saltado
Lomo Saltado is a vibrant Peruvian stir-fry combining tender sirloin, colorful vegetables, and savory spices. Its bold flavors and quick cooking method make it perfect for a satisfying weeknight meal that highlights a blend of Asian and Latin influences, served best with steamed rice.
Ingredients
Instructions
- Heat vegetable oil in a non-stick pan and sauté sliced onion, minced garlic, and chopped bell pepper.
- Cook the cubed and cooked potatoes, stirring occasionally, until they begin to brown.
- Add diced jalapeno pepper and sliced sirloin steak to the pan.
- Sauté for a few more minutes, then stir in chopped tomato, oregano, salt, and pepper.
- Serve hot with steamed rice.
Tips & Substitutions
For a more intense flavor, marinate the sirloin steak in soy sauce or lime juice for 30 minutes before cooking. If you want to add more vegetables, consider using zucchini or mushrooms. Fresh oregano is preferred, but dried can be used if fresh is unavailable. Adjust the jalapeno for your heat preference, and feel free to swap the potatoes for rice if you prefer a lighter dish, similar to Beef Stroganoff With Rice And Potatoes.
Serving Suggestions
Lomo Saltado is traditionally served with steamed white rice, which helps soak up the flavorful juices. You can also serve it with fried plantains or a fresh salad for a refreshing contrast. For a complete meal, consider pairing it with a glass of Peruvian chicha morada or a light red wine.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, use a skillet over medium heat, stirring occasionally, until warmed through. Alternatively, you can use the microwave, heating in short intervals, stirring in between, to ensure even heating without drying out the dish.
Nutrition & Diet Analysis (per serving)
Each serving of Peruvian Lomo Saltado contains roughly 568 calories, with 13g protein, 81g carbohydrates, and 25g fat. It is an excellent source of vitamin C (96% of the Daily Value), iron (80% of the Daily Value), and dietary fiber (62% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 1151mg per serving (50% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken or pork instead of beef?
Yes, you can substitute chicken or pork for the sirloin steak. Just remember to adjust the cooking time accordingly. Chicken should be cooked until it reaches an internal temperature of 165°F, while pork should reach 145°F. This dish works well with various proteins, so feel free to experiment!
What type of potatoes are best for this recipe?
Waxy potatoes like Yukon Gold or red potatoes are ideal for Lomo Saltado as they hold their shape well during cooking. If you prefer a fluffier texture, you can use russet potatoes, but be mindful that they may break down more easily. Cook them until tender but not mushy for the best results.
Can I make Lomo Saltado ahead of time?
While Lomo Saltado is best enjoyed fresh, you can prep some ingredients ahead of time, like slicing the vegetables and marinating the steak. However, for optimal texture, it's recommended to cook it just before serving. If you need to make it in advance, reheat gently to maintain the best quality.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).