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Peruvian lomo saltado
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Peruvian Lomo Saltado


Course Main Course
Difficulty Medium
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 3 generous portions
Author Lorena Salinas form Cravings Journal

Ingredients

For the rice

  • vegetable oil
  • 2 cups long grain rice
  • 1 garlic clove
  • 1 1/2 cups cold water
  • 3 tsp salt

For the fries

  • 900 g potatoes
  • 500 ml vegetable oil
  • sal

For the lomo saltado

  • 1 kg sirloin / filet of beef clean without membranes and large chunks of fat. Cut in medium-sized squares or strips.
  • 100 ml white wine vinegar or sherry vinegar
  • 200 ml soy sauce
  • 100 ml Peruvian pisco
  • 2 tomatoes deseeded and cut in strips
  • 1 red onion in slices
  • spring onions / scallions
  • vegetable oil to cook

Instructions

For the rice

  1. Grate, mince or purée the garlic and cook with a bit of vegetable oil on medium-low heat.

  2. Add the rice and stir to heat it up for a couple minutes.

  3. Add the water and wait for it to start boiling.

  4. Cover with a lid and let cook for 15-20min on minimum heat or until it dries out. Fluff up with a fork once done and reserve.

For the double fried fries*

  1. Peel and cut the potatoes in similar sizes for even cooking.

  2. Let soak for at least 30min in water with 3 tbsp of salt so they release water.

  3. Remove from the water and tap-dry with kitchen paper.

  4. Heat up the oil to medium-low heat and cook half of the potatoes. You should only see a few bubbles coming up. Take them out once cooked (try with a knife or toothpick) and put them on kitchen paper to continue with the rest of the potatoes.

  5. Once the potatoes are out of the oil increase the heat to medium-high and wait for it to heat up. Fry the fries in to batches once again, this time you should see quite a lot of bubbles. Remove from the oil and place on kitchen paper so it absorbs the excess fat.

  6. Season with salt and leave them in a preheated oven at 100C while you make the lomo saltado. Remember they don't stay crispy long if you just keep them lying around in the kitchen.

For the lomo saltado

  1. Heat your pan on really high heat, be patient and let it heat up nicely.

  2. Add a bit of vegetable oil and put a few chunks of meat but only fill up half of the pan so they can become golden. Don't move them for a minute and then flip them. If you move them around too much they won't sear nicely. It's important that you don't cut them too small so that you give yourself an easier job at not overcooking them.

  3. Once seared on all sides add 4 tbsp of the soy sauce and vinegar mix and 1 tbsp of pisco. Let it evaporate by half of flambé. To flambé you can use a tight roll of kitchen paper that you light up or a long match.

  4. Remove the meat from the pan along with the juices and continue with the rest of the meat. The weaker your burners are, the less meat you can cook per batch.

  5. Repeat the same procedure with the tomatoes and onions.

  6. If you feel everything's gone cold in the process put everything back in the pan and heat up for a minute. Don't do it longer than that or the meat could overcook.

    Si sientes que se enfrió en este proceso puedes retornar todo a la sartén por un minuto para recalentar.

Recipe Notes

*Keep liquids away while you're frying (aka don't stand over the oil with a glass of water) because if it spills it can cause an accident. Also it's best to keep kids out of the kitchen while deep frying.