Lomo Saltado is hands down one of my favorite Peruvian dishes! Consisting of sauteed beef, tomatoes, onions, fried potatoes and rice, what isn’t there to like about it? I had the opportunity to enjoy this dish countless times throughout my SST adventures and it always made me, and my stomach, happy.
The first time I learned how to make this dish was in Lima with my host mother. She brought me into the kitchen and told me that we were going to cook dinner together! I was so excited to finally get the chance to make some of the food I had grown so quickly to love. I was in charge of the potatoes. I peeled and chopped them into sticks. Then I fried them in hot oil, while I watched her cook the beef, onions, and tomatoes. The whole time we were cooking, she and I would tease each other and talk about whatever came up. She loved to talk and tell stories about her childhood and her children when they were young. The amazing aromas of garlic, onions and fried potatoes lingered in the air for hours after we had finished cooking. Some of my favorite memories of my time in Peru were made in that kitchen with a woman I barely knew, making food.
I also had the opportunity to help my host mother in Ayacucho make Lomo Saltado while I was there for my service placement. It was really cool getting to share this time in the kitchen with these two amazing women. Even though they were hundreds of miles apart, the passion for food and sharing in their culture was so comforting. It just goes to show how universal cooking can be.
2 lbs. of steak, cut into 1” cubes
2 large tomatoes, chopped in wedges
2 medium red onions, chopped in wedges
6 cloves of minced garlic, divided
4 medium sized potatoes, peeled and sliced into lengths 1” thick
1/2 a of cup apple cider vinegar, divided
1/4 of a cup soy sauce
2 cups of white rice, cooked
salt and pepper to taste
Marinate the beef in a ¼ cup vinegar and salt, pepper and 3 cloves of garlic for about fifteen minutes. Pan fry potatoes in batches until golden brown. Season with salt and set aside to drain excess oil.
Sauté the beef in an oiled pan until cooked through and set aside.
In the same pan, fry the onions and remaining garlic until the onions are semi-transparent.
Add the tomatoes and cook until their skins burst.
Add in the beef.
Add the remaining ¼ cup of vinegar and the soy sauce.
Stir everything together and simmer for 5 minutes.
Pile the fries and beef over a bed of rice and enjoy.