White rice serves as the base for lomo saltado.
Lomo saltado is a Peruvian dish consisting of sautéed strips of filet mignon, vegetables, and potatoes. The dish has clear Asian influences, with its strips of beef first marinated in soy sauce and other seasonings. The meat is then flash-fried with the vegetables, and the entire dish is served over white rice and topped with French fries or fries.
Lomo saltado is often topped with parsley.
One of Peru’s most popular dishes, lomo saltado, has also become popular around the world. There are many different variations of the recipe as it has been adapted to different countries and cultures. In Peru, sentiment is strong in favor of keeping the dish traditional, but this is not always possible in other countries due to the ingredients required.
Lomo saltado includes french fries.
Traditional ingredients for lomo saltado include shredded beef tenderloin, onion, fresh yellow pepper or Peruvian yellow pepper, tomatoes, fresh parsley, balsamic vinegar, soy sauce, white rice, and potatoes. In several variations, the yellow chile is omitted or replaced with green chiles. It is not traditional, but is popular with Western palates when less spice is needed or yellow bell peppers are not available. A more Asian, and also non-traditional, version of lomo saltado calls for omitting the tomatoes and parsley and replacing them with strips of green pepper and garlic.
To make lomo saltado the Peruvian way, cut about 2 pounds of filet mignon into strips and marinate in vinegar and soy sauce for at least an hour. Sauté the beef strips in vegetable oil with salt and pepper to taste. Garlic or cumin can also be added to taste for further seasoning at this stage. Remove the meat from the pan and add a large onion cut into strips. Fry until transparent, adding additional oil if necessary.
Then add three large tomatoes cut into strips and a yellow pepper. Saute with the onion until the tomato is soft and add about ¼ cup (59 ml) of vinegar and a little soy sauce. Add the beef strips and a 16-ounce (454-gram) package frozen French fries. Cover the skillet and cook all the ingredients for about three minutes or until the meat is done. If you like, you can also use fresh potatoes instead of frozen ones.
To serve lomo saltado, season to taste with salt and pepper, sprinkle with cooked white rice, and top with chopped fresh parsley. In some recipes, potatoes are added as a dressing instead of being cooked with the other ingredients. This is generally left to personal preference, and both methods are traditional.