Reviews for Peruvian Lomo Saltado
This dish was fantastic! I actually never found the yellow Chili Powder, but it was still delicious!
Turned out perfect the first time
Love the recipe!! Very authentic. I read the reviews and decided to go with the ore Ida steak fries and it turned out just as good as if I had prepared the fries myself. I used Spanish onions and no aji (even though I'm Peruvian, I don't do spicy...go figure). Marinated the meat as in the reviews and I do think it made a difference from the first time I cooked this recipe. This recipe is a definite keeper!
My daughter in law is from Peru. I've eaten Lomo Saltado many times including in Peruvian restaurants. I do believe that this recipe is the best Lomo I've had. Because of the short cook time on the sliced beef, which kept it tender, and the skinning/deseeding of the tomatoes pushed the finished product right over the top!! I substituted Liquid Aminos for the soy and also mixed some liquid Ahi Amarillo from a package swiped from said DIL, right before serving. Stunning!!!
i followed some of the tips in the comments. added cumin and lots of garlic and added 3 tbsp cilantro WITH the parsley. i also made a version of the aji verde sauce that they serve at an LA peruvian restaurant called marios (its amazing). this dish was pretty good - although something made it a bit sweeter than i would have liked. i didnt simmer it covered, i stir fried everything and did not add the crispy fries until it was in my own plate. i also made white rice to eat with it (thats how they serve it at marios). next time i will try marinating the meat as others have suggested as the meat didnt absorb all the awesome flavors that the sauce/marinade did.
Didn’t add the yellow chili pepper because I couldn’t find any and it still came out great
Very tasty. I made homemade fries and added about 1/4 of soy sauce plus I used 3 canned tomatoes. Due to the great quarantine of 2020, I didn't have fresh tomatoes. Glad I found a way to use the can of aji amarillo.
Has some potential. I made mine w chicken instead, so felt the need for so much vinegar was overbearing. And the tomatoe taste was too dominate, so maybe will take the extra step to fully peel them next time.
I will definitely be making this again!! It was flavorful, easy and a great way to use up left over take-out french fries.
My international cuisine adventure with this dish was prompted by a pound of leftover French fried potatoes, both white & sweet in equal amounts, and a pound of very thinly sliced beef which had to be cooked. The beef was not tri-tip, but round. However, it was sliced paper-thin by the butcher to be used in Vietnamese ph? & we had bought more than needed. We looked for a recipe that would use both items. The wafer thin quality of the sliced beef made the round used as tender as the sirloin cut would've been & actually a more economical cut. There were no Peruvian grocers here from whom to obtain the peppers and a web search suggested Serrano peppers to be a reasonable substitute. Having no white vinegar, I used apple cider vinegar which was in the pantry. With those changes & the addition of salt to taste, it was a perfectly delicious, quick supper with complex & interesting flavor. Planning to make it again & try the suggested red onion others have recommended.
Easy to follow with great results.
Made this for a dinner after a trip to Peru. Not quite as good as what I had in Peru but, very, very good! Even my grandchildren liked it . Ages 6, 9, 11
This was an amazing dish! Just visited Peru a few months ago and this recipe was better than any lomo saltado I tried there. Was shocked at how good it came out on the first try.
It was really good! I did marinate the meat with garlic , red wine vinegar , soy sauce and some white wine vinegar for about 45 minutes before cooking. You will definitely end up needing a little bit more than a "dash " of soy sauce. In the end , after i placed the rice in a measuring cup to give it a nice shape , I took a tablespoon of soy sauce and put it in the rice , for some extra flavor. Also , I cooked the fries until crispy and just mixed it in the plate with the food, I never actually mixed it with the steak, to avoid them becoming soggy