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You are here: Home / Recipes / Peruvian Stir-Fried Beef and Potatoes – Lomo Saltado

Peruvian Stir-Fried Beef and Potatoes – Lomo Saltado

March 25, 2013 by Fiona Maclean 9 Comments

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Lomo Saltado for Unearthed 193 Course Meal – Peru:

I am a big fan of Unearthed foods and so when I heard about their 193 challenge, cooking a meal that involves recipes from 193 countries I was keen to join in by donating a recipe.  But, the obvious choices of Italy and Spain went quickly – and so I stuck my hand up and picked Peru.  Why?  Well, actually because I like Ceviche and I have made it on a number of occasions.  So that’s what I was planning.  The fates conspired against me in the nicest possible way when I was sent a fabulous case of meat from Heggies of Hereford.  It contained a lot of fabulous beef –  mostly the sort that I’d really rather not freeze.  So, in the interest of avoiding food waste I started doing a little research and found  a dish called Lomo Saltado.  beef saltado close up

I know from eating in restaurants like Coya that Peruvian food is often a fusion of traditional South American ingredients with Japanese cooking techniques.  Peru was the first South American country to accept Japanese immigrants  who started to arrive from Yokohama in 1899.  The influence of the Japanese immigrant population is evident in fish dishes like Tiraditos, a kind of hybrid Sashimi and Ceviche.  And in this rather wonderful beef stir fry with potatoes, Lomo Saltado.  I found several recipes on the internet, most of which asked for chips or french fries and served the final stir fry on a bed of rice. This version, which I adapted from the about.com recipe here relies on excellent quality beef, like the sirloin steak sent to me by Heggies, which shouldn’t be over-cooked.  And, I used roast new potatoes in an effort to create something just a little healthier than the original dish.  I also left out the rice completely.

Did you know that there are over 3,800 varieties of potato in Peru – historically one of the staple foods of the Incas and early Peruvian cultures.  The Spanish Conquistadors brought the potato back to Europe from Peru and other Latin American countries around 1570.  Lacking both time a sense of adventure this time, my version of this dish uses baby new potatoes from the supermarket, though I’d be quite happy to visit Peru and try making a more authentic version!

Print
Beef Saltado – Peruvian Stir-Fried Beef and Potatoes
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
Course: Lunch
Cuisine: South American
Servings: 1
Author: Fiona Maclean
Ingredients
  • 80 g Sirloin Steak cut into strips about 2cm by 1/2cm
  • 1 Red Pepper de-cored and finely sliced
  • 1 Small Red Onion finely sliced
  • 1 clove Garlic crushed
  • 1/2 teaspoon Ground Cumin
  • 2 New Potatoes cut into halves or quarters
  • 1 Red or Yellow Chili Pepper de-seeded and chopped finely
  • 2 teaspoons Soy Sauce
  • 2 teaspoons Wine Vinegar
  • 2 Small Tomatoes cut into segments
  • 1 teaspoon Sunflower oil
  • 2-3 shots 1-cal oil
  • 1 handful Parsley or Coriander to garnish
Instructions
  1. Put the potatoes in a small ovenproof tray sprinkle with salt and spray with 1cal. Place in the oven at 180c for 15-20 minutes.
  2. When the potatoes start to brown (after about 15 minutes), heat the oil in a wok and then add the cumin and garlic. Cook for 2-3 minutes.
  3. Add the red onion and chilli to the wok and stir fry for a minute.
  4. Add the soy, vinegar, chilli, tomato and red pepper to the wok and stir fry for 2-3 minutes.
  5. Take the vegetables from the wok and keep warm.
  6. Stir fry the beef quickly and return the vegetables to the pan. Mix well and cook for a further minute
  7. Serve with the potatoes on top, garnished with parsley or fresh coriander

I really loved this dish.  It’s quick to make and very comforting.  The soy and vinegar makes a rich sauce with the cumin adding piquancy.  I like spicy food but if you have a more sensitive palate, you may want to reduce the amount of chilli.  I’d recommend it as a way to make one good sized steak feed two people (unless you are feeling greedy) with style – using steak in a stir fry is a great way to use high quality meat.   You can tell this particular sirloin was a good one, look at the marbling and the colour.  And, it is beautifully thick which made it easy to cut into strips for the stir-fry itself.

Heggies Sirloin

Thank you to Heggies for my hamper of meat.  So far highly recommended, the beef is sourced to the farmer and comes nicely packaged in 2 portion sealed bags lined with waxed paper.  Hereford beef is known for excellent quality and unique flavour and although this recipe had quite a piquant sauce, the flavour of the beef cut through very well .  I will be making a few more dishes over the next week, but if you are already yearning for some, please do check out the Heggies website.

Lomo saltado

 

Filed Under: Recipes Tagged With: Beef, peru

About Fiona Maclean

London based freelance writer and marketing consultant. I edit London-Unattached.com and write for a number of other publications. With a music degree and a background in marketing across many sectors, my passions include all types of music, food, restaurants, wine and travel

Comments

  1. Lynne Worthington says

    July 14, 2013 at 8:05 pm

    South American food seems be becoming more and more popular. Need more availability for some of the ingredients in supermarkets. Keen to try some Bolivian food too! Any recipes??

    Reply
    • Fiona Maclean says

      July 14, 2013 at 8:15 pm

      I don’t think I’ve tried any Bolivian food. Unearthed may be able to help!

      Reply
  2. Fiona Maclean says

    March 25, 2013 at 5:08 pm

    hiya Nazima, you will have to try Coya or Lima next time you are in London. It is very interesting cuisine indeed…

    Reply
  3. ClinicalPosters says

    March 25, 2013 at 3:49 pm

    Looks good enough to eat … even to a vegetarian. 😉

    Reply
    • Fiona Maclean says

      March 25, 2013 at 4:42 pm

      hehehe, well, you know it might work quite well with those lovely big flat mushrooms substituted for the beef. I’ve done that with other recipes quite successfully

      Reply
  4. Jess @UsedYorkCity says

    March 25, 2013 at 3:10 pm

    What a lovely idea for a foodie fest! Love that you get to experience cooking and eating cuisines out of the ordinary, and it certainly looks like you know your way around Peruvian food! Bravo!

    Reply
  5. Toby @ Plate Fodder says

    March 25, 2013 at 1:09 pm

    Now that looks just super tasty! Peruvian cuisine tends to get the “bland and unimaginative” bad rap. But, look outside the typical fare at mom & pop establishments here and you can really treat yourself to something warming, deep, and delicious.

    Here in the States, you can pick up small packages of mixed exotic miniature potatoes (it lets you try 6 to 8 varieties without breaking the bank on a 2 pound bag of each) – I bet one of those subbed in for the standards would really make this dish sing!

    Reply
    • Fiona Maclean says

      March 25, 2013 at 1:18 pm

      quite possibly toby. I was genuinely suprised how good it was…the flavour combinations sounded too much on paper.

      Reply
  6. Fiona Maclean says

    March 25, 2013 at 11:14 am

    thanks Nazima! it feels like ages since I’ve tried cooking anything much!!!

    Reply

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