Preview: Lomo Saltado

This recipe seems very unique-I will try it soon!

Being half Peruvian I was quite pleased to see one of the most wonderful dishes of my father's homeland gaining in popularity. While the recipe isn't 100% authentic, as it substitutes Sambal Ulek (Oelek) for ají amarillo (Peruvian Yellow Chili) I understand the change as it can be quite difficult to find outside of South America. I haven't tried this recipe yet but I hope those who do enjoy a peak at one of the world's most rich culinary cuisines.

I made this recipe last night for dinner and was very happy with the end result. I did however substitute the Sambal Ulek for thai chile sauce and I did not have green peppers so I only used red peppers. I also added a little fresh garlic to the recipe.
I made the rice in my little rice maker and that worked out perfect. I will definitely make this recipe again!

as a peruvian prepare this recipe, this wonderfull fusion of some chines tecnics, ingredients and peruvians ingredients too.....man is great!!!!! i love peru jeje...i wanna finish my gastronomics studies and go to other country and show them my culture and the wonderfull flavours of my country.........PERU!!!!!!

vamos resaltemos la cocina peruana !!!!!!!!!!!!!fusion de sabores y cultura!!!!!!!!

aikomex!!!!

please more peruvian dishes !!!!!!!!!!!!!!!!!!!!!!!!!!!!

I made this for dinner last week. It was easy to put together and fun to make. Although my family thought it was a bit too spicy, I enjoyed the zesty flavor! Thank you for this recipe ... it adds variety to our dinner menu.

I have not yet made the entire recipe but I thought the potatoes looked yummy on their own. I made them and they tasted better than my favourite
"twice cooked" french fries. I have no idea why soaking in hot tap water works, but it does. I didn't have russet potaoes so used yukon gold and used a stoneware baking pan. They really were great.

We're happy you enjoyed the fries!

When making fries, it's best to soak the potatoes prior to cooking. Soaking removes some of the surface sugar from the potato and will give it a delicate, crispy crust. Cold water is often used, however, it's fine to use hot water to speed up the process.

If you click on "Text Recipe", we often add these extra bits of information in the Notes section at the bottom of the page.

En el blog “Cocinando Ideas” se utiliza material de Rouxbe.com copiando imágenes de la reproducción de los videos sin mencionar la procedencia, tomando la “precaución” de eliminar de las fotos la firma que aparece en la parte inferior derecha: rouxbe.com

La pregunta que me hago es si esta práctica es lícita o se están quebrantando las leyes del Copyright, es decir si se trata de una utilización indebida o está dentro de los límites permitidos por su comunidad y cuenta con su conocimiento y aprobación.

Les agradezco su atención y aprovecho esta ocasión para felicitarles por este Sitio Web, llevan a cabo un excelente trabajo.

Recipe “Lomo Salteado”

http://cocinandoideas.blogspot.com/2008/02/lomo-saltado.html

Recipe “Spanakopitas”

http://cocinandoideas.blogspot.com/2007/10/unas-ricas-spanakopitas.html

Muchas gracias, reciban un cordial saludo.

Me parece muy bien que esten poniendo recetas de nuestro pais perú, ya que pienso que tenemos recestas muy variadas y deliciosas, porque PERU IS THE BEST!!!! XDDD

Hi Olivia,

First of all, thank you for your support and for bringing this site to our attention. To answer your question, we did not authorize this blogger to use our content, nor are we in partnership with them. We appreciate people blogging about us, so much so that we have made part of our site embeddable. If people are going to refer to our content, we would appreciate that they credit us and follow the Terms of Use as posted on our site ( http://rouxbe.com/tou ). It's a shame if people mis-use the content on our site, as part of our proceeds go to feed hungry children.

Rouxbe is definitely working to support other languages. Our goal is to teach skill and techniques to people around
the world, and to help them become better cooks.

Thanks again,
Dawn

Hola Olivia,

Primero que nada, gracias por tu apoyo y por informarnos de este sitio. Para responder a tu preguna: Nosotros no autorizamos a este blogger el uso de nuestro contenido, y tampoco estamos asociados con ellos.

A nosotros nos gusta que la gente nos incluya en sus blogs, tanto que parte de nuestro sitio puede ser copiado para estos propositos. Si la gente va a hacer referencia de nuestro contenido, osotros esperamos y agradeceriamos que se nos acreditara, y que se siguieran los Terminos de Uso que estan publicados en nuestra pagina ( http://rouxbe.com/tou ). Es un pena si la gente mal usa el contenido de nuestra pagina, sobre todo porque parte de nuestras donaciones son dirigidas a alimentar a ninios en el mundo que carecen de alimentos.

Definitivamente, Rouxbe esta trabajando para lograr el uso de otros lenguajes. Nuestro objetivo es enseniar habilidades y tecnicas a la gente del mundo, para que asi se vuleven mejores cocineros.

Gracias nuevamente.

Dawn.
p.s. I had Sergio one of our camera men translate this for me... thanks Sergio.

Would there be any flavor advantage to using Rouxbe's caramelized onion in this Lomo Saltado recipe?

I have to say in this case the dish is already flavorful enough. Also the texture of caramelized onions would not lend itself as nicely as the sauteed onions do.

That being said, no one is stopping you from trying this out. But I say save your caramelized onions for something else...like inside a panini or with grilled pork or chicken.

I'm not a beef fan, what other meat would you reccommend?

Pork tenderloin would work just as well. Even chicken, or tofu. Really the flavors in this dish are so big you could even make the dish leaving out the meat or tofu, and serve it with a nice piece of white fish.

The "Cooking and finishing the dish" step brings you to the "Mise en Place for the Sauce" step in Lemon Chicken w/ Pine Nuts and olives instead of the Lomo Saltado. I don't know why it does this. I've played the Lomo Saltado recipe before and it worked then.
Just thought you might like to fix this mix-up.

thanks,
Jason

Thanks Jason, not sure why that happened, but thanks to you, it is now fixed. Looking at the recipe right now makes me hungry. I think I might actually make this for dinner tonight, so thanks for the inspiration :-)

Gave it a go, and was pleased with the end result -- tangy with some heat and very hearty. Although, I used faux beef but it was still great with a glass of pinot noir on the back deck.

thanks.

I have watched all the video recipes, except this one.This oneis not in the video collection of Rouxbe. I came to this link with the help of Joe's suggestion here http://rouxbe.com/recipes/1092/comments.

How could this be? I am a real fan of the video recipes so I hope I don't miss any recipe.

It was a setting that we had placed on this particular recipe. It has since been fixed, so it should come up when you search under "mains" or "lomo" or even "beef".

And just for the record I made this the other night for dinner, I had forgotten just how good it was. Both Joe and I thought it was really delicious.

Thanks for keeping us on our toes Naouar!

im peruvian and this dish "lomo saltado" does not have any bell peppers or peanut oil the original peruvian lomo saltado main ingredient is soy sauce...so simple tomatoes,red onions,beef,potato and soy sauce some places add little of white wine. thanks!

what should be the oven heat for the potatoes?

475º degrees Fahrenheit

It's fantastic that you have this unique Peruvian recipe! My suggestions will be to saute the onions separately from the tomato and with a little bit of red wine vinegar in both cases. If you can find red onions they will give much more flavor to your dish! And you MUST try fresh coriander when it is already serve, it will give a fresh flavor and even more color to your dish.

Thanks so much Fiorella, we will give that a try...sounds good.

It's funny, every time someone comments on this recipe it makes me want to eat it :-)

I have looked at this recipe for ages and often make just the potatoes. When the local butcher had fresh whole tenderloins on sale for an incredible $6.99lb the time was perfect to finally make the whole dish:) The video on portioning the meat was extremely helpful. We really loved the combination of ingredients, although we did leave out the green peppers and replaced with more red. And now I have lots of beef in the freezer so am all set to make it again:)

I'm from Miami and I actually had this dish at a local Peruvian restaurant. The difference was they used beef heart instead of tenderloin. Delicious!!!

Made this for dinner last night and I am always surprised how delicious and easy it is to make. Instead of beef tenderloin we used beef flank (cut across the grain) and it was nice and tender.

How long would I soak the potatoes in hot water?

See step 1 of recipe (2nd line)-

"Peel, rinse and cut the potatoes into small, even strips then place into a bowl of hot tap water for at least

15 minutes

Good luck, this is a delicious recipe!

Hola amigos, soy peruana y vengo haciendo lomo saltado por años, en mi casa es la comida favorita de mis hijas.

Les doy un consejo, para que las cebollas les salga ricas y crocantes (recomiendo la cebolla roja) despues de cortarlas rociale con unas tres cucharas de vinagre y revuelvalas, que se queden en el vinagre hasta que esten listos para ponerlos en la sarten, agregale oregano (si es peruano mejor) el salteado te quedara exquisito.

El aji amarillo es el alma de este salteado, pueden encontrar en USA en las tiendas etnicas.
Suete!
Amo Rouxbe, me hice miembro por life, estoy disfrutando.

My daughter and I traveled to Peru last summer. So I was very excited to see this recipe under one of my very first lessons! I cooked it for the gang on Sunday night. I had to triple the recipe to have enough for everyone :). It was a bit spicier than the dish we ate in Peru, I probably used a bit too much sambal. However everyone liked it very much, even "mis hijas", who are hard to please. I'm sure it will become a favorite in my casa as well.

Hi,

I made this dish couple of weeks ago and I was wondering if you could help to clarify a couple of things.
1) when I cooked the potatoes in the oven, after 10 min in the oven, the potato strips glued to the baking pan so hard that some of them ripped off when I tried to flip them. What could be the reason for that? too little oil? I added oil to the potatoes as well as a thin layer to the pan so could it be something else?
2) This is about flavor profile, at the end of the cooking process, I realized the flavor was a bit sour. I added the amount highlighted in the recipe, but I was wondering if this the the flavor to expect. At the end, people loved it but I'll probably use less vinegar next time.
Thank you!

Hi Daniel,

Glad you liked the dish. The potatoes can tend to stick if you don't have a good, scratch-free or non-stick pan. Next time, you can try lining the pan with parchment paper or even use a silicone mat.

As for the flavor, it is a combination of salty/sour with a bit of heat, so feel free to make adjustments to suit your tastes. Just because the recipe says "1/4 cup white wine vinegar", doesn't mean you are confined to using that amount. Cheers!

This dish looks like it will be fantastic but I'm wondering if there is healthy vegetable recipe that would go well with this dish? Or additional greens which could be added to the dish?

Also can I substitute white wine vinegar for rice vinegar?

Thanks!

While this dish is really a whole meal on its own I suppose there are many greens that you can serve with it. Instead of adding additional greens to the dish, you might want to make a salad or serve some healthy steamed greens alongside it.

You can substitute rice vinegar for the white wine vinegar but you will change the flavor slightly. Cheers!

Hello,

Is this specific method of cooking rice particular to jasmine rice?
What are the advantages (reasons) of such a method as compared with the usual steaming method?

thank you

This is just one of the many other ways to steam rice. There are not necessarily any advantages or disadvantages to it. The one disadvantage could be that it takes a bit more time to stir, but some people say that it can produce rice that is more separate and less gummy than the traditional steaming method. It is best to test it for yourself to see which method you prefer and/or whether or not you notice any difference. Hope this helps! Cheers!