Lomo Saltado
Beef tenderloin strips sautéed with red onion and tomato, cilantro, garlic, green onion, white vinegar, soy sauce, and oyster sauce, served with white jasmine rice and Peruvian corn.
- Beef tenderloin
- Red onions
- Tomatoes
- Aji limo (Peruvian chili pepper)
- Soy sauce (gluten)
- Oyster sauce (gluten)
- White vinegar
- Fresh garlic paste
- Salt and pepper
- Fresh cilantro
- Green onion
- White jasmine rice with Peruvian corn and parsley
Upon receiving the order for Lomo Saltado in an aluminum pan, please follow these instructions:
PREHEAT
To heat the Lomo Saltado, you can do so directly in the same aluminum pan on a high-heat stovetop burner for a few minutes, stirring constantly to prevent burning. Once heated, turn off the burner and serve. Alternatively, you can heat it in a chafing dish or a bain-marie (avoid using a conventional oven as the Lomo Saltado may lose its freshness).
Jasmine rice can be heated in a bain-marie, in the microwave, or in a chafing dish.
Serve Immediately — Lomo Saltado is best enjoyed hot, so serve it promptly after arranging. This method ensures the dish looks appealing and retains its textures and flavors.
Lomo Saltado originated in the 19th century as part of Peru's "Chifa" tradition, a fusion of Chinese and Peruvian cuisines. Chinese immigrants introduced stir-frying techniques and ingredients like soy sauce, which were combined with local Peruvian staples like beef, potatoes, and aji amarillo. This blend of flavors and cooking methods resulted in a dish that uniquely represents Peru's cultural diversity.