Lomo Saltado

Don't miss the chance to try one of Peru's best-loved dishes! Lomo saltado — literally "jumping beef." Let's take a trip around the world's cuisines! Bright, fragrant, hearty, delicious — take my word for it. Or don't — just make it and see for yourself))))

Dietrich

Recipe author

Composition / ingredients

Servings:

Beef (tenderloin)

Potatoes

Tomatoes

300

Bell peppers

Chile pepper

Red onion

Fresh cilantro

Garlic

Lemon juice

Olive oil

Vegetable oil

Ghee

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 36 % 8 g

Fats 27 % 6 g

Carbohydrates 36 % 8 g

117 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Rinse the beef and cut it into medium pieces.
Step 2:

Marinate for 1–2 hours in the olive oil and lemon juice.
Step 3:

Rinse and peel the potatoes, then cut them into thick fries. Lay them out to dry on a lint-free kitchen towel. Heat the ghee in a heavy-bottomed skillet and add the potatoes to fry. I usually toss them right away to coat every piece in the fat. Cover, keeping the heat up, and stir just a couple of times — no more. Salt them right at the end.
Step 4:

Meanwhile, slice the onion and bell peppers into half-rings; finely chop the herbs and garlic; and cut the tomatoes into medium pieces, leaving the skins on.
Step 5:

In a wok (cast iron is ideal), get the vegetable oil very hot and sear the beef for 2–3 minutes — in batches (!), so the meat juices don't leak out. Move the seared beef to a separate bowl and season with salt.
Step 6:

Add fresh oil to the wok and sauté the onion, tomatoes, and chile pepper. Fry, stirring constantly.
Step 7:

Once the tomatoes have softened and released their juices, add the beef and bell pepper and heat for 2–3 minutes.
Step 8:

Add the fried potatoes and the herbs. Toss gently to combine.
Step 9:

And that's it! Enjoy! Serve right away, while it's still hot!