Peruvian Lomo Saltado Recipe

Beef sirloin: Tender and flavorful, perfect for stir-frying.

Red onions: Adds a sweet and slightly sharp flavor.

Tomatoes: Provides a fresh and juicy element.

French fries: Adds a crispy texture to the dish.

Soy sauce: Brings a savory umami flavor.

Vinegar: Adds a tangy kick to balance the flavors.

Garlic: Enhances the overall taste with its aromatic quality.

Aji amarillo paste: A spicy yellow chili paste that adds a unique flavor.

Salt: Enhances the natural flavors of the ingredients.

Pepper: Adds a bit of heat and depth.

Vegetable oil: Used for stir-frying the ingredients.

When stir-frying the beef, make sure the wok or skillet is extremely hot before adding the meat. This high heat will help to quickly sear the beef and lock in its juices, resulting in a more flavorful and tender dish. Additionally, avoid overcrowding the pan to ensure even cooking and a nice caramelization on the beef.

• beef sirloin - Substitute with chicken breast: Chicken breast is a lean protein that can absorb the flavors of the dish well, making it a suitable alternative.

• red onions - Substitute with yellow onions: Yellow onions have a similar texture and slightly milder flavor, which can work well in the dish.

• tomatoes - Substitute with red bell peppers: Red bell peppers provide a similar sweetness and color, though they lack the acidity of tomatoes.

• french fries - Substitute with sweet potato fries: Sweet potato fries add a different flavor profile and a touch of sweetness, while maintaining the crispy texture.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• vinegar - Substitute with lime juice: Lime juice provides acidity and a fresh citrus flavor that complements the dish.

• garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor that can still enhance the dish.

• aji amarillo paste - Substitute with sriracha: Sriracha provides a similar level of heat and a slightly tangy flavor, though it lacks the distinct fruitiness of aji amarillo.

• vegetable oil - Substitute with olive oil: Olive oil is a healthy alternative that can withstand high cooking temperatures and adds a subtle flavor.

• Allow the beef sirloin and vegetables to cool completely before storing. This prevents condensation, which can make the dish soggy.
• Transfer the cooled Lomo Saltado to an airtight container. Make sure the container is large enough to avoid squishing the french fries.
• Store the container in the refrigerator if you plan to consume the dish within 3-4 days. This helps maintain the freshness of the beef and vegetables.
• For longer storage, place the airtight container in the freezer. The Lomo Saltado can be frozen for up to 2 months without significant loss of flavor or texture.
• When ready to reheat, thaw the frozen Lomo Saltado in the refrigerator overnight. This gradual thawing helps preserve the dish's quality.
• Reheat the dish in a skillet over medium heat. Add a splash of vegetable oil to prevent sticking and to revive the flavors.
• Alternatively, you can reheat in the microwave. Place the Lomo Saltado in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap, and heat on medium power in 1-minute intervals, stirring in between, until heated through.
• If the french fries have become too soft, consider reheating them separately in an oven or air fryer to restore their crispiness before mixing them back into the dish.
• Serve the reheated Lomo Saltado hot, ideally with freshly cooked rice to complement the flavors and textures.

• Preheat your oven to 350°F (175°C). Place the lomo saltado in an oven-safe dish, cover with aluminum foil, and heat for about 15-20 minutes until warmed through. This method helps maintain the dish's moisture and prevents the beef from drying out.

• For a quicker option, use a microwave. Place the lomo saltado in a microwave-safe container, cover with a microwave-safe lid or a damp paper towel, and heat on medium power for 2-3 minutes. Stir halfway through to ensure even heating.

• If you prefer stovetop reheating, add a small amount of vegetable oil to a skillet over medium heat. Once hot, add the lomo saltado and stir occasionally for about 5-7 minutes until heated thoroughly. This method helps to retain the dish's original texture and flavor.

• For a more traditional approach, use a steamer. Place the lomo saltado in a heatproof dish, cover with aluminum foil, and steam for about 10-15 minutes. This gentle reheating method helps preserve the dish's moisture and tenderness.

• If you have an air fryer, preheat it to 350°F (175°C). Place the lomo saltado in the air fryer basket and heat for 5-7 minutes, shaking the basket halfway through. This method can help revive the crispiness of the french fries while warming the rest of the dish.

• Wok: A large, round-bottomed cooking vessel ideal for stir-frying ingredients quickly over high heat.

• Large skillet: An alternative to a wok, useful for evenly cooking ingredients with a flat cooking surface.

• Knife: Essential for slicing beef sirloin, onions, and tomatoes into strips.

• Cutting board: A sturdy surface for safely chopping and slicing ingredients.

• Tongs: Handy for turning and removing the beef strips from the pan.

• Spatula: Useful for stirring and tossing ingredients in the wok or skillet.

• Measuring spoons: Necessary for accurately measuring soy sauce, vinegar, and aji amarillo paste.

• Garlic press: Convenient for mincing garlic cloves quickly and efficiently.

• Mixing bowl: Useful for holding the cooked beef temporarily after browning.

• Serving spoon: Ideal for serving the finished dish onto plates.

• Rice cooker: Optional but helpful for preparing the rice to serve alongside the Lomo Saltado.

• Plate: For serving the final dish.

Prep ingredients ahead: Slice the beef sirloin, red onions, and tomatoes in advance and store them in separate containers.

Use pre-cooked fries: Buy frozen french fries and cook them according to package instructions to save time.

Quick marinade: Marinate the beef with soy sauce, vinegar, and aji amarillo paste for 15 minutes before cooking.

High heat cooking: Use a wok or large skillet over high heat to speed up the cooking process.

Batch cooking: Double the recipe and store leftovers for a quick meal later.